Vincisgrassi is a porcini mushroom and ham lasagna that's a specialty of Le Marche. This version is based on Giorgio Locatelli's <a href="https://www.amazon.co.uk/Made-Home-food-cook-people/dp/0008100519/ref=asap_bc?ie=UTF8?tag=food52-20">Made at Home</a>, though I have made fresh pasta for the lasagne sheets (feel free to also use store-bought), and I significantly reduced the amount of béchamel in the original recipe. If you can't get fresh (or even frozen) porcini, feel free to use any mixture of wild mushrooms. I feel like this would be delicious with a seasonal substitute for mushrooms: peas in spring or artichokes in late winter, for example. It serves 6 very hungry people if this is the only thing being served, or plenty for 8 if there are other dishes being served. <br /> <br />On the use of fresh lasagna sheets, two things. I favor fresh pasta if I'm doing something special; it tastes so different. But dry sheets or fresh store-bought are just fine. The second thing is, whether you choose fresh homemade or fresh store-bought pasta, you should blanch it. This contributes to a great texture in the pasta—it retains its shape and consistency rather than turning extremely soft and mushy. Store bought dry pasta sheets are often designed to be used directly, so there's no need to blanch them.

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