Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins Recipe
    Lost? Site Map

    Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hrs 15 mins

    1 hrs

    ratherbeswimmin''s Note:

    For an autumn harvest dinner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Chicken Ragu



    1. 1
      Make chicken ragu: heat a large pan over medium heat; add in olive oil and butter; the moment the butter melts, add in onion and carrot; cook, stirring frequently, until softened, about 3 minutes.
    2. 2
      Add in garlic; cook until aromatic, about 15 seconds.
    3. 3
      Add in chopped pancetta; cook until frizzled and browned, 3 minutes, stirring frequently.
    4. 4
      Stir in chopped thighs and gizzards (if using); decrease heat to med-low; cook until they are well browned, about 8 minutes.
    5. 5
      Pour in the wine; use a wooden spoon to scrape up any browned bits on the bottom of the pan.
    6. 6
      Stir in the sage, bay leaves, nutmeg, and cloves.
    7. 7
      Pour in the broth; stir in the tomato paste until dissolved.
    8. 8
      Decrease heat to low; set the pan cover askew, and simmer very slowly for 30 minutes.
    9. 9
      Then cover the pan and continue cooking about 30 more minutes.
    10. 10
      Remove pan from heat and set aside; remove and discard bay leaves.
    11. 11
      Make the casserole: position oven rack in the center of the oven; preheat oven to 375°.
    12. 12
      Put a small skillet over medium heat; add in pine nuts; toast just until golden, about 4 minutes, tossing frequently.
    13. 13
      Pour into a small bowl; cool for 5 minutes.
    14. 14
      Layer the lasagna in a 13x9 inch pan as follow: ½ cup chicken ragu, spread in the bottom pan; 3 noodles, 1 ½ cups chicken ragu; half of the cheese, placed evenly over the ragu; 3 tablespoons white wine sprinkled over the cheese; half the toasted pine nuts and half the raisins; 3 noodles, 1 ½ cups chicken ragu; remaining cheese; 3 tablespoons white wine, again sprinkled over them; remaining pine nuts and raisins; the remaining noodles and finally, the remaining chicken ragu, making sure it covers the casserole thoroughly.
    15. 15
      Cover the pan with a layer of parchment paper, then a layer of foil.
    16. 16
      Bake for 40 minutes, then uncover and continue baking until dense, compact, and bubbling, about 5 more minutes.
    17. 17
      Let stand at room temperature for 10 minutes.

    Ratings & Reviews:


    Nutritional Facts for Autumn Lasagna With Chicken Ragù, Pine Nuts, and Raisins

    Serving Size: 1 (246 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 348.4
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 6.4 g
    Cholesterol 90.0 mg
    Sodium 701.1 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 1.4 g
    Sugars 7.2 g
    Protein 27.9 g

    The following items or measurements are not included:


    sage leaves

    no-boil lasagna noodles

    Ideas from


    Over 475,000 Recipes Network of Sites