Three Meat Lasagna
Indulge in layers of satisfying flavors with this hearty lasagna recipe. Creamy béchamel sauce, rich meaty ragu, and gooey cheese come together between sheets of tender pasta for a comforting dish that is sure to be a crowd-pleaser. Serve up a slice of this classic comfort food and watch it disappear with smiles all around.
— Constant Cookbook
Ingredients
- 1 package no-boil lasagna sheets
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- Bechamel
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 2/3 cups milk
- Salt and freshly ground pepper to taste
- Freshly grated nutmeg to taste
- Ragu
- 3 tbsp olive oil
- 4 oz pancetta, finely chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 small carrot, chopped
- 4 ounces ground veal
- 4 ounces ground pork
- 8 ounces ground beef
- 2/3 cup red wine
- 1 1/2 cups chicken stock
- 2 cups milk
- 32 oz canned plum tomatoes, roughly crushed
- Salt and freshly ground black pepper to taste
Instructions
- For the Béchamel:
- In a large saucepan melt the butter over medium high heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
- For the Ragu:
- Heat a large Dutch oven over medium-high heat. Add the pancetta and sauté, stirring frequently with a wooden spoon, for 5 minutes until some of the fat renders. Add the onion, celery and carrot and continue to cook for 6-7 minutes until softened and fragrant. Add the ground and chopped meats and cook, stirring frequently until deep brown in color.
- Add the wine to the skillet, and reduce the heat to medium low. Stir occasionally until the wine has reduced by half, about 3 minutes.
- Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Partially cover the pot, and cook for 1 hour, stirring frequently.
- Add the tomatoes, crushing them as they go into the pot. Cook uncovered, on medium low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
- In a large baking dish, place a thin layer of your béchamel sauce. Add a layer of pasta and a layer of béchamel on the pasta and a layer of the ragu. Repeat until you have used all of your pasta. On the top layer of pasta, spread the béchamel sauce and top with Parmesan and mozzarella cheese. Cover with tin foil and bake at 350 degrees for about 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Once cooked, remove this from the oven and let rest for 10 minutes before serving!
Cook Time
50M
Prep Time
PT20M
Nutrition
- Calories: 695 kcal
- Carbohydrate Content: 61 g
- Protein Content: 37 g
- Fat Content: 31 g
- Saturated Fat Content: 16 g
- Trans Fat Content: 0.5 g
- Cholesterol Content: 110 mg
- Sodium Content: 550 mg
- Fiber Content: 3 g
- Sugar Content: 14 g
- Unsaturated Fat Content: 12 g
- Serving Size: 1 serving
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