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.
4ouncespork lointrimmed of fat, or 4 ounces, ground
8ouncesbeef skirt steakground
1ouncethinly sliced Prosciutto di Parmachopped
⅔cupdry red wine
1 ½cupschicken stock
2cupsmilk
3whole plum tomatoes from a candrained (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!
Notes
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.