Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === semolina vin santo pasta ===
   2      cups          flour
   2      cups          semolina flour
     1/4  cup           virgin olive oil
     1/4  cup           vin santo
   3                    eggs
                        === filling ===
   4      tablespoons   virgin olive oil
   1      medium        onion -- finely chopped
   4      ounces        pancetta -- cut 1/4" dice
   1      pound         chicken livers -- roughly chopped
     1/2  pound         chicken gizzards -- roughly chopped
   1      pound         wild mushrooms -- sliced
                        (chanterelles -- porcini or oyster)
   1      cup           basic tomato sauce -- see * note
     1/2  cup           chicken stock
     1/2  cup           dry white wine
   1      recipe        bechamel sauce
   1      teaspoon      freshly-grated nutmeg
   1 1/2  cups          freshly-grated parmigiano

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. To prepare pasta: Make like basic pasta dough with flour, oil, vino santo and eggs in a well on a work surface. Roll on second thinnest setting of pasta machine and cut into lengths to match your lasagna pan. Boil in salted water for 1 minute and refresh in ice bath. Lay out on towels to dry. To prepare filling: In a 12-inch to 14-inch sauté pan, heat olive oil over medium heat until smoking. Add onion and pancetta and cook until soft and golden, about 8 to 10 minutes. Add chicken livers, gizzards and mushrooms and cook 8 to 10 minutes until light gray. Add tomato sauce, chicken stock and wine and cook over low heat for 1 hour until quite thick. Allow to cool. To prepare lasagna: Preheat oven to 375 degrees. Brush a 14-inch by 9-inch lasagna pan and layer in the following order from the bottom: chicken liver sauce, pasta, bechamel sauce, with nutmeg added, and grated cheese (saving at least 1 cup bechamel sauce for last topping). Place Vincigrassi in oven and bake 35 to 40 minutes until bubbly and hot. Let stand 10 minutes and serve with grated cheese on top. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5707)