Preheat your oven to 375°F (190°C). Oil a large baking dish and set aside.
Cook Flora Fine Foods Lasagna noodles in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat Flora Fine Foods Extra Organic Unfiltered Virgin Olive Oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the diced chicken or veal to the skillet and cook until lightly browned on all sides.
Stir in the chopped Flora Fine Foods Mushrooms, cooking for another 2-3 minutes until the mushrooms are tender and golden.
Pour in the white wine, scraping the bottom of the skillet to deglaze and release any flavorful bits. Allow the wine to reduce by half by slow simmering.
Lower the heat still more, and pour in the heavy cream and chicken or vegetable broth. Stir well to combine, then simmer gently at low for 5-7 minutes until the sauce thickens slightly.
Season the sauce with salt, black pepper, and ground nutmeg to taste. Remove the skillet from heat and stir in half of the grated Parmesan cheese.
Arrange a layer of cooked Flora Lasagna noodle sheets in the oiled baking dish, covering the bottom completely.
Spoon a generous portion of the creamy chicken or veal and mushroom sauce over the pasta layer, spreading it evenly.
Repeat the layers, alternating between pasta and sauce, until all ingredients are used, finishing with a layer of sauce on top.
Sprinkle the remaining grated Parmesan cheese over the top layer of sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is golden and melted.
Remove the foil and bake for an additional 5-10 minutes to crisp up the top layer, if desired.
Once done, remove the Vincisgrassi from the oven and let it rest for a few minutes before serving.
Slice into portions and enjoy this luxurious Italian delicacy that hails originally from the Marche region with your loved ones.
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