Three Meat Lasagna

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Looking for the best lasagna recipe? One that is perfect for family dinners and will be your go-to hearty meal that will impress your guests? I leave you with my 3 meats no-cook noodle lasagna recipe!

Lasagna is one of those classic dishes that is always a hit. This recipe takes it up a notch by adding three meats – veal, beef, and pork. It’s absolutely delicious, and honestly the best lasagna I’ve ever had. (Seriously, it’s that good.) Plus, it’s really easy to make so you can impress your friends and family with little effort. Give this meat lasagna recipe a try for your next get together – I promise you won’t be disappointed!

Lasagna is a classic Italian dish that is perfect for a family dinner or a special event. But what goes into a good lasagna recipe? In this blog post, we’ll walk you through everything you need to know to make the best lasagna, from the correct order of the layers to the perfect baking temperature.

Now this isn’t just any lasagna… it’s the best homemade lasagna recipe 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 makes this a very simple lasagna recipe! (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!

What is a béchamel sauce?

A béchamel sauce is a when you cook flour, butter, milk, and seasoning together (also known as a roux). This in my opinion is the most important part of the lasagna recipe.

What’s goes into a good lasagna recipe?

The general ingredient list is fairly simple. There are three main elements to a lasagna: the meat sauce, the cheese, and the noodles. For this lasagna recipe we will be using the following ingredients:

General Ingredients

  • No-cook lasagna sheets
  • Shredded Parmesan cheese
  • Shredded mozzarella

For the Béchamel

  • Unsalted butter
  • Flour
  • Milk
  • Salt and freshly ground pepper
  • Nutmeg

For the Ragu

  • Pancetta 
  • Onion 
  • Stalk Celery
  • Carrot
  • Boneless Veal Shoulder or round ground
  • Pork Loin
  • Beef Skirt Steak 
  • Prosciutto di Parma
  • Red Wine
  • Chicken Stock
  • Milk
  • Plum Tomatoes from a can 
  • Salt and freshly ground black pepper to taste

What is the correct order to layer lasagna?

The order goes like this: sauce, noodles, cheese, repeat. Why does this order matter? Well, if you start with the cheese, it will melt and become congealed by the time you bake it. Starting with sauce prevents this from happening and results in a more cohesive dish.

How many layers should a lasagna have?

A lasagna should have at least three layers of pasta, but no more than five. Any less than three, and your lasagna will be dry. Any more than five, and it will be difficult to cut and serve.

What temp do I bake lasagna?

Bake your lasagna at 350 degrees Fahrenheit for about 45 minutes to an hour. You’ll know it’s done when the cheese is melted and bubbly and the sauce is hot and slightly thickened.

How do you make lasagna pasta?

Lasagna pasta is made from durum wheat semolina flour, water, salt, and eggs. For this particular lasagna recipe, we use no bake noodles, however if you want to swap out the no-bake noodles and make them from scratch, please do so. To make lasagna pasta it at home, simply combine the above ingredients in a food processor and pulse until they come together to form a dough. Then, roll the dough out into thin sheets using a rolling pin or pasta machine. Cut the sheets into 12-inch by 18-inch rectangles before layering them in your lasagna dish.

What to do when lasagna is runny? 

To fix watery lasagna first, be sure to cook down the ragu long enough until the sauce resembles a thick, meaty stew. Then, when layering the pasta sheets, béchamel sauce, and ragu, ensure each layer is thin. The thicker your layers are, the more chances your lasagna will be runny.

Can lasagna be frozen? 

Sure can! The best method I’ve found to freeze lasagna is to assemble the lasagna but hold off on baking it. Instead, add a fitted lid or cover tightly with plastic wrap and then freeze. When ready to eat, either defrost in the fridge overnight or bake frozen and double the baking time.

How to store lasagna?

Once completely cooled, store your lasagna in a container with a fitted lid or one covered tightly with plastic wrap. These are my favorite Glass Tupperware containers for storing leftovers. Keep the lasagna in the fridge until you’re ready to reheat the leftovers.

Can lasagna go bad? 

Cooked lasagna, when stored in a tightly sealed container, is good for up to 5 days in the fridge and up to three months in the freezer. 

Looking for another Lasagna recipe or other great dinner ideas? Try these:

Now that you know all there is to know about lasagna and what makes a great lasagna recipe, it’s time to get cooking! This classic Italian dish is perfect for any occasion, from a casual family dinner to a more formal event. Be sure to follow our tips on how to make the best lasagna so that your dish turns out perfect every time. Buon appetito!

Three Meat Lasagna

5 from 1 vote
I know you're going to make this lasagna recipe again and again because it is just that good. No joke, 3 meats, no cook noodles, and the most epic béchamel sauce.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Cuisine Italian
Servings 6 people


  • 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 whole plum tomatoes from a can drained (you’ll have some whole plum tomatoes left over that you can save for another use)
  • Salt and freshly ground black pepper to taste


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!


Make sure you use no-boil noodles, and don’t worry if it looks like a lot of sauce because that’s how the noodles soften up.

Nutrition Information

Calories: 695kcal | Carbohydrates: 61g | Protein: 37g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 550mg | Potassium: 833mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1260IU | Vitamin C: 6mg | Calcium: 457mg | Iron: 2mg


  1. One of my best friends, Ari at 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!

  13. I made this and LOOOOVED it! crowd pleaser! I checked the prep/cook time and thought I would be good starting to cook around 5, but it really takes 3 hours to get it on the table when you include the time it takes to make the sauce. My fault for not reading through the steps more carefully before diving in, but worth noting!

    1. Same here! Making it now- directions are a little misleading on the prep time. With all the simmering, it takes Longer and I should have added more time! But I am sure it will be great!

    2. 5 stars
      Totally agree with this comment. I love the recipe, but it has severely harmed my marriage. My wife did not appreciate the notification 2 hours in that it would be another 3 hours before we could eat.

      I am sleeping in the guest room tonight on a satisfied tummy and no longer have recipe selection authorization.

      5/5 would sacrifice my Saturday evening again for this dish

  14. I can’t find no bake lasagna sheets, can I just use regular lasagna noodles (in other recipes I have never parboiled the noodles, just put them in hard). Sounds like an amazing dish to spend the day cooking at the cabin on Mt Hood!

  15. Hi Gaby
    I’m excited to try this recipe for an upcoming holiday dinner party. The recipe calls for a large baking dish. What size works best? I’m hoping to serve 10.

  16. I am making the lasagna for my Bunco group of 12 ladies. Will increasing the quantity by twelve, make two 9 X 13 pans of lasagna? What would be a good salad to accompany this recipe? Thank you!

  17. Making the ragu now. I’m glad I started very early as your cooking time is way off. The ragu simmers for 1 hour 45 minutes after about 20 minutes of cooking the veggies and meat. Definitely need to give a lot of time.

    AND, the taste in the ragu so far is OUT OF THIS WORLD! I’m very excited to eat this tonight and fingers crossed my 3 picky eaters do too 😉

  18. I’m stoked to make this because it doesn’t have the layers of ricotta/cheese. I love cheese but, my body is not a fan of cow dairy now. So, I limit here & there. Unless I make your caramelized onion potatoes au gratin, all bets are off and I just suffer with a happy heart! Worth it!! Ok, I have a nerd question here…it is a “Ragu” because it contains mirepoix and meat? And Bolognese is the mirepoix without meat?

    Thank you 🙂

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