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Three Meat Lasagna
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Author: Gaby Dalkin
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 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:
  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.
For the Ragu:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!