Three Meat Lasagna

The most decadent three meat lasagna just in time for your big holiday dinner parties this year!

Three Meat Lasagna from www.whatsgabycooking.com (@whatsgabycookin)

Now this isn’t just any lasagna… it’s the best lasagna I’ve ever made in my entire life. And here is why…. 3 kinds of meat plus a béchamel sauce and it uses no-cook noodles! (which are kind of the best invention of all times) It’s a little bit time consuming to make this, since the ragú sauce takes a bit of time to cook down, but trust me when I tell you that it’s absolutely worth it! It’s perfect for any dinner party that calls for a hearty meal!

Three Meat Lasagna

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 10-12

Three Meat Lasagna

Ingredients

  • 12-15 No-cook lasagna sheets
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded mozzarella
  • For the Béchamel
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 2/3 cups milk
  • Salt and freshly ground pepper to taste
  • Freshly grated nutmeg to taste
  • For the Ragu
  • 2 ounces pancetta, finely chopped
  • 1 medium onion, minced
  • 1 medium stalk celery with leaves, minced
  • 1 small carrot, minced
  • 4 ounces boneless veal shoulder or round, ground
  • 4 ounces pork loin, trimmed of fat, or 4 ounces, ground
  • 8 ounces beef skirt steak, ground
  • 1 ounce thinly sliced Prosciutto di Parma, chopped
  • 2/3 cup dry red wine
  • 1 1/2 cups chicken stock
  • 2 cups milk
  • 3 canned plum tomatoes, drained
  • Salt and freshly ground black pepper to taste

Instructions

    For the Béchamel:
  1. 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.
  2. For the Ragu:
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Reynolds Wrap and bake at 350 degrees for about 40-45 minutes. Remove the Reynolds Wrap and bake another 10 minutes until golden brown. Once cooked, remove this from the oven and let rest for 10 minutes before serving!
http://whatsgabycooking.com/three-meat-lasagna/

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index

26 Comments

  1. One of my best friends, Ari at http://www.tastyretreat.com went to Italy last summer with her husband for their honeymoon and blogged about the places they went and the food that they ate! You should def check it out for Honeymoon-spiration 🙂

  2. Oh yum….is there anything better than a big pan of lasagna? With Christmas Eve being so hectic, there are a lot of years when we have it for Christmas dinner! Easy, make-ahead and delicious!

  3. I make the same type of lasagne also and sometimes add 1/4 c. chopped Genoa salami and a few slices of minced pepperoni, not too much pepperoni or it will taste like pizza. True, takes more time, but well worth the extra effort.

  4. Italy would be amazing! And this also looks amazing, when I have a couple extra hours I will definitely have to try it!

  5. My daughter doesn’t like ricotta in her lasagna–so this béchamel may be just the thing–thanks for bringing lasagna back onto the menu!

  6. This sounds delish and I love all of the flavors that are in here like the red wine and the prosciutto. Ok, bechamel in lasagna is the bomb. My husband used to work at Wegmans way back when and that is how they made theirs. It was to die for…I will have to make this version next. It sounds absolutely perfect.

  7. This is the right way to make lasagne. I, too, make my lasagne with besciamella. I also make my own noodles and use non-alcoholic red wine or beef broth in place of wine (I don’t consume alcohol). Your lasagne look amazing!

  8. I’ve never made lasagna before, but your pictures alone make me want to!
    I love spending a few hours just cooking an amazing meal, so this sounds more than worth it to make. Can’t wait!

  9. I loved this lasagna recipe – it really is much better than the one I have been making for years. I was afraid to try something that seemed very different, but took the plunge and very happy I did. My kids loved it and so did my husband, so I think this is going to be the one I make from now.

  10. honeymoon in Italy sounds perfect – you can watch all the romantic movies set there before you go whilst eating lasagna – not sure how large you’ll be when you get there!!!

  11. After all the Thanksgiving meal prep, lasagna is my go to for Christmas dinner!! I will be trying this one for sure this year!

  12. I would love to make this! Do you mean three cans of plum tomatoes, or three actual tomatoes, I don’t want to mess it up!

Leave a Reply

Your email address will not be published. Required fields are marked *