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Le Marche's rich lasagna with chicken giblets, béchamel, and truffle is a regional treasure. This high protein mediterranean baked pasta makes an unforgettable family dinner.
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add onion, carrot, and celery, sautéing until soft but not browned, about 8 minutes.
Increase heat to medium-high. Add the chopped chicken giblets and prosciutto. Cook, stirring frequently, until the mixture is no longer pink and begins browning—about 5 minutes.
Stir in chopped mushrooms, season lightly with salt and pepper. Sauté until mushrooms release moisture and it has mostly evaporated, about 7 minutes. Pour in white wine, scraping up any bits, and simmer until almost dry. Set aside.
For the béchamel: In a saucepan, melt the remaining 4 tbsp butter over medium-low heat. Whisk in flour and cook for 2 minutes, stirring. Gradually whisk in warm milk, bring to a gentle simmer, and cook until thickened—about 7 minutes—stirring continuously. Season with grated nutmeg, more salt, and a pinch of black pepper.
Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of béchamel. Layer noodles, giblet-mushroom mixture, béchamel, and Parmesan, repeating until ingredients are used (3–4 layers). Finish with béchamel, remaining cheese, and if using, shaved black truffle.
Cover with foil and bake for 30 minutes, then uncover and bake another 15 minutes until golden and bubbling. Let rest 15 minutes before slicing and serving for best structure.
