Looking for the best lasagna recipe? One that is perfect for family dinners, impresses every single guest, and will become your most-requested dish for years to come? This Three Meat Lasagna is the one. Three meats plus a silky bechamel sauce make this the most outrageously flavorful lasagna I have ever made in my entire life, and I am not being dramatic about it. Round out the dinner table with a beautiful Tomato Feta Panzanella alongside and you are completely set. And if you are in a full-on lasagna moment right now, you are also going to want to check out my Vegetable Lasagna and my Chicken Lasagna Roll Ups while you are here, because clearly lasagna season is in full effect and I am absolutely not sorry about it.
Three Meat Lasagna at a glance
- ✅ Recipe Name: Three Meat Lasagna
- 🕒 Ready In: 3 hours 20 minutes
- 👪 Serves: 6 people
- 🍽 Calories: 695 calories per serving
- 🥣 Main Ingredients: No-cook lasagna sheets, ground veal, pork loin, beef skirt steak, pancetta, prosciutto di Parma, red wine, chicken stock, plum tomatoes, bechamel sauce (butter, flour, milk, nutmeg), Parmesan, mozzarella
- 📖 Dietary Info: Make-ahead friendly, freezer-friendly (assemble unbaked and freeze for up to 3 months), stores in fridge up to 5 days
- ⭐ Why You'll Love It: The best homemade lasagna you will ever make, three meats plus a silky bechamel sauce make every single bite outrageously rich and flavorful, no-cook noodles make assembly incredibly easy, perfect for dinner parties and feeding a crowd, tastes even better the next day
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Why I Love This Recipe
Lasagna is one of those classic dishes that is always a hit no matter who you are feeding or what the occasion is. This recipe takes it up a notch with three meats, veal, beef, and pork, plus the most outrageously good bechamel sauce you have ever tasted. It is honestly the best lasagna I have ever made in my entire life and I say that with complete confidence.
The ragu technique you will learn here is a game-changer and once you have it down you will want to use it for everything, including my Ragu alla Bolognese which is a close cousin and equally incredible. If you want to go the vegetarian route for a crowd, my Butternut Squash Lasagna with a creamy spinach bechamel is next level and even meat eaters go back for seconds. And when you need a faster weeknight pasta that scratches the same rich Italian itch, my Mushroom Lasagna and my Chicken Lasagna Roll Ups are both absolutely worth adding to your regular rotation. This Three Meat Lasagna is perfect for any dinner party that calls for a truly hearty, show-stopping meal and I promise you it will not disappoint.
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Ingredients & Substitutions
- No-cook Lasagna Sheets
- Parmesan Cheese shredded
- Mozzarella shredded
For the Béchamel
- Unsalted Butter
- Flour
- Milk
- Salt and Black Pepper freshly ground
- 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 canned
- Salt and Black Pepper freshly ground
*For a full list of ingredients and instructions please see recipe card below.
Substitutions & Swaps
🥩 Meat Options
- Veal, pork, and beef skirt steak — the classic three-meat combo and what makes this lasagna legendary
- Ground beef and pork only — a simpler two-meat version that is still incredibly rich and flavorful
- Ground turkey or chicken — leaner options that work well if you want to lighten things up a bit
- Italian sausage — swap out the pork loin for a looser, spicier, more deeply seasoned filling
- All ground beef — the simplest option and still completely delicious
🥓 Cured Meat Swaps
- Pancetta — the base of the ragu soffritto and what gives it that rich, porky depth
- Guanciale — fattier and more intensely flavored than pancetta, worth seeking out if you can find it
- Bacon — a widely available swap that works really well in a pinch
- Prosciutto di Parma — adds a delicate saltiness layered into the ragu
- Skip the prosciutto entirely — still an incredible ragu without it
🍷 Wine Options
- Dry red wine — Chianti or a Sangiovese are my first choices here and work beautifully in the sauce
- Dry white wine — works as a swap if that is what you have open, gives the ragu a slightly lighter character
- Chicken or beef broth — use if you want to skip the wine entirely, just add an extra squeeze of tomato paste for depth
🧀 Cheese Options
- Parmesan and mozzarella on top — the classic WGC combination
- Freshly grated Parmigiano-Reggiano — always worth the splurge for the best flavor and melt
- Pecorino Romano — saltier and sharper, use a little less so it does not overpower
- Fresh mozzarella slices — tear them up and layer them throughout for an extra creamy, gooey result
- Ricotta — stir into the meat layers or spread between noodles if you want a more traditional American-style lasagna
🥛 Bechamel Adjustments
- Whole milk — the base of the bechamel and what gives it that rich, creamy texture
- 2 percent milk — works fine but the sauce will be slightly less rich
- Freshly grated nutmeg — do not skip this, it is the little detail that makes the bechamel taste truly Italian
- Add Parmesan to the bechamel — stir in a handful of finely grated Parmesan for an extra layer of flavor
🍝 Noodle Options
- No-boil lasagna sheets — the easiest and most reliable option, highly recommended
- Traditional boiled lasagna sheets — totally fine if that is what you have, just cook them to just under al dente before assembling
- Fresh pasta sheets — the most luxurious option if you want to go all out for a special occasion
- Gluten-free lasagna noodles — work well here since the sauce is so flavorful
🥗 Serving Suggestions
- A glass of Chianti or Sangiovese — the classic Italian pairing and fully non-negotiable in my house
- Tomato Feta Panzanella alongside — bright, fresh, and the perfect contrast to all that richness
- Simple market greens salad with a light vinaigrette — always the right call with a hearty pasta dish
- Garlic bread or crusty focaccia — for soaking up every last drop of that sauce
How to Make Three Meat Lasagna
Step 1: In a large saucepan melt the butter over medium high heat. Add the flour and cook, stirring with a whisk, for 3 minutes.
Step 2: Slowly add the milk, and whisk together. Add the grated nutmeg.
Step 3: Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
Step 4: 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.
Step 5: Add the ground and chopped meats and cook, stirring frequently until deep brown in color.
Step 6: 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.
Step 7: 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 ½ cup stock along with the milk. Partially cover the pot, and cook for 1 hour, stirring frequently.
Step 8: 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.
Step 9: In a large baking dish, place a thin layer of your béchamel sauce. Add a layer of pasta on top.
Step 10: Add a layer of béchamel on the pasta and a layer of the ragu. Repeat until you have used all of your pasta.
Step 11: 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.
Step 12: 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!
How to Store Three Meat 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. Warm in the oven preferably, until warmed through.
How to Freeze Three Meat Lasagna
You sure can freeze lasagna! 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.
🍝✨ Tips & Tricks for the Best Three Meat Lasagna
The most epic lasagna you will ever make, worth every single minute
Serve with something simple alongside. This lasagna is rich and hearty so it really only needs a bright simple salad or a good panzanella to round out the meal. Something light and fresh is the perfect contrast.
Use no-boil lasagna noodles. This is the move that makes the whole process so much more manageable. And do not worry if the sauce looks like a lot when you are layering because that is exactly how the noodles absorb and soften up perfectly.
Do not rush the ragu. Low and slow is the only way to go here. The ragu needs a full hour plus to cook down into that thick, meaty stew consistency that makes this lasagna so special. If it looks too wet, keep cooking uncovered until it reduces properly.
Make the bechamel while the ragu is finishing. Do not make it too far in advance or it will thicken up too much sitting at room temperature. Time it so it is ready when the ragu is done and you are ready to assemble.
Keep your layers thin. Thick layers mean a runny lasagna. Spread the bechamel and ragu in even, thin layers each time and you will get that perfect cohesive slice every time.
Always start and end with sauce. Begin with a thin layer of bechamel on the bottom of the dish before your first noodle goes in. This prevents sticking and makes the whole thing bake more evenly.
Aim for three to five layers. Less than three and the lasagna will be too dry. More than five and it becomes impossible to cut and serve cleanly.
Make it a day ahead. This lasagna is honestly even better the next day once all the flavors have had time to meld together overnight in the fridge. Assemble it fully, cover tightly, refrigerate, and bake the next day. Add about 10 to 15 extra minutes to the bake time since it is coming from cold.
Freeze it unbaked. If you want to get ahead for a future dinner party, assemble the whole lasagna, cover tightly with plastic wrap, and freeze before baking. Defrost overnight in the fridge or bake straight from frozen and double the baking time.
Let it rest before cutting. A full 10 minutes out of the oven before you cut into it makes a huge difference. It gives the layers time to set so you get clean, beautiful slices instead of a saucy mess.
FAQs
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 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.
What is a béchamel sauce?
A béchamel sauce is a sauce 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.
Similar Recipes
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!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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 ⅔ 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
- ⅔ cup dry red wine
- 1 ½ 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
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 ½ 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!
I am a excellent cook. I made your recipe today and must say your should recommend making the Bechamel sauce while simmering the Ragu the last 45 minutes, otherwise you will have the Bechamel keeping at room tempertautre too long. I had to refrigerate mine and let it return to room temp. Otherwise it was an excellent receipe. Maybe a little advanced for beginners.
1/31/26
Stunning recipe, mince my own Veal backstrap, Pork shoulder and Beef topside, 2nd time, using my own Pancetta. Hopefully 3rd time, with my own Prosciutto.....
Please try this recipe, it is on point.
Let's say that you forgot to tell your husband to buy no cook noodles from the store... could one boil the noodles and then assemble? 🙁
absolutely!
If I wanted to use some ricotta (my favorite!) where /when should I add it?
while layering! or mix it into the meat sauce
Made this for our “meet the parents” with my fiancé and I. Truly 10/10. Not only was it fantastic, but I sent Gaby a message in my preparation to ask a question and she promptly replied which was so kind. Dinner went well and my future MIL (who is Italian) said it was the best lasagna she had ever had! Thank you Gaby, your recipes are always well thought out and my go-to!
When your dinner guests ask for seconds. You know it’s a hit and worth the time involved to make it!
Also, if making this a day ahead should the ragu cool before putting it on lasagna noodles? Thanks!
you dont have to cool it before assembling
Hi- ragu smells amazing! Can I add some mozz cheeses to the layers or should it only be on top? Thanks
You totally can! more cheese the merrier if you ask me
Hey there. Made this last week and even though the ragu tasted amazing, the lasagna was dry and not at all tomatoey (real word?). I barely had enough liquid to cook the noodles. Enough so that I was worried the noodles were going to be crispy.
I re-read the recipe and I didn't miss anything. I plan on futzing with the liquid and the tomato since it was still good, just not as fabulous as it could be. Any thoughts on what I could have done wrong (I am at 3,500 ft and did make ahead and put in my fridge overnight)? Thanks for your thoughts! I'm excited to dial this recipe in.
Hey Katie! I doubt you did anything wrong - I bet what happened is that some of the liquid was absorbed by the pasta and then there wasn't enough juiciness to bake the next day! Nothing wrong with adding more tomato sauces to give it some extra liquid! xx
Can you make the ragu a day before? Can you assemble the whole lasagna the day before and pull it out of the fridge and bake it? (Working girl time constraints...)
yes and yes!
Suggested wine pairing with this lasagna?
Coming from a wine rep... the best pairing for lasagna: Sangiovese or a Chianti Classico. Wine in Italy is separated by region and not the grape that is used. So go into your liquor store and head to the Italian selection.
Great Chianti, Cafaggio 2017 Chinti Cls Rsv Docg around $31, Castello di Albola 2019 Castello Albola Reserve Chiant Classico around $18.
Sangiovese: Col d'Orcia 2017 Brunello di Montalcino, Petrolo 2016 Torrione Sangiovese
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 🙂
Cyn
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 😉
WOWOWOOW good catch! mega typo