Some people derive the name from the name of the Austrian general Windisch Graetz who besieged Ancona in 1799, attributing the paternity to his personal cook. Others maintain that the recipe had already appeared in a cookbook by the Macerata chef Nebbia, which describes the preparation of special lasagne called "princisgrass".

However, if there is doubt about the name, there is no doubt at all about the reputation which has accompanied this dish since the early 30s, the period when it gained huge popularity even on modest tables.

Recipe for 6 people: 1/2 kg sheet pasta, 1/2 kg minced beef, 1 onion, 1 stick celery, 1 carrot, 1 bottle pulped tomatoes, 1 litre milk, butter, extravirgin olive oil, salt, lemon, parmigiano reggiano cheese, white flour.
Preparation: Put a couple of spoons of oil and the minced beef into a saucepan, add the celery, carrot and onion chopped, and pour over the pulped tomatoes (the whole bottle), add salt and cook for at least an hour (wait until the tomatoes are reduced). In another pan, prepare the béchamel by pouring in a litre of milk, a knob of butter, salt, flour and rind of a lemon, and boil for about half an hour until the milk and the flour reduce.

Cut the pasta into squares about 15 cm x 15 cm, and cook them a few at a time in plenty of salted boiling water (2 minutes' cooking time). Drain them on a damp, clean tea towel. Butter a rectangular baking tin with a shallow edge and arrange a layer of pasta, spread a layer of the meat sauce previously prepared and a layer of béchamel, and whiten with grated parmesan.

Arrange a second layer of pasta and repeat the operation until the last layer of pasta, taking care not to come past the rim of the baking tin because the sauce could leak out during cooking (5-6 layers are ideal). Lay the last layer of pasta on top, dot it with knobs of butter and then place in a preheated oven at 180 - 200 °C and leave to cook for about 20-25 minutes.