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