150 minutes
A hearty lasagna featuring a rich meat sauce made with beef, pork, and veal, layered with creamy béchamel sauce and Parmesan cheese.
Carrot, peeled and roughly chopped
each
Celery, roughly chopped
each
Small Onion, roughly chopped
each
tablespoons
Ground Beef, 90 percent lean
0 oz
Ground Pork
0 oz
Ground Veal
0 oz
cups
cups
tablespoons
teaspoons
teaspoons
tablespoons
Unbleached All-Purpose Flour
cups
cups
teaspoons
No-boil Lasagna Noodles
0 oz
Parmesan Cheese, grated
cups
1. Prepare Vegetables and Tomatoes
Finely chop the carrot, celery, and onion in a food processor (about 10 pulses). Process the whole tomatoes with their juice until finely chopped (6 to 8 pulses).
2. Cook Vegetables
In a Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped vegetables and cook for about 4 minutes, until they begin to soften.
3. Add and Cook Meat
Add the ground beef, pork, and veal, breaking the meat into 1-inch pieces. Cook for about 1 minute.
4. Simmer with Milk
Pour in 1.5 cups of whole milk and bring to a simmer, breaking the meat into smaller pieces as it cooks (20 to 30 minutes).
5. Simmer with Wine
Add 1.5 cups of dry white wine and simmer for another 20 to 30 minutes until the liquid evaporates.
6. Add Tomato Paste and Tomatoes
Stir in 2 tablespoons of tomato paste and cook for 1 minute. Add the processed tomatoes, 1 teaspoon of table salt, and 0.25 teaspoon of ground black pepper. Simmer on medium-low for about 15 minutes until the sauce thickens. Transfer to a bowl and let cool to warm, about 30 minutes.
7. Prepare Béchamel Sauce
Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat until foaming. Whisk in 0.25 cup of all-purpose flour and cook for 1.5 minutes. Gradually add 4 cups of whole milk while whisking. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Season with 0.75 teaspoon of table salt and transfer to a bowl to cool to warm, about 30 minutes.
8. Prepare Noodles
Place the lasagna noodles in a bowl of hot tap water and let them soak for 5 minutes, agitating occasionally. Lay the noodles out in a single layer on a kitchen towel and pat them dry.
9. Preheat Oven and Prepare Dish
Preheat the oven to 425°F and prepare a 13x9 inch baking dish with nonstick spray.
10. Mix Sauces
Mix 0.75 cup of the béchamel sauce into the warm meat sauce.
11. Assemble Lasagna
Spread 1 cup of the combined sauce over the bottom of the baking dish. Lay down 3 noodles, followed by 1.25 cups of sauce, 0.33 cup of béchamel, and 0.33 cup of grated Parmesan. Repeat these layers three times. For the top layer, place 3 noodles, cover with the remaining béchamel, and sprinkle with the remaining Parmesan.
12. Bake Lasagna
Cover the dish tightly with foil sprayed with nonstick spray and bake at 425°F for 30 minutes until bubbling. Remove the foil, increase the oven temperature to 450°F, and bake for an additional 15 minutes until the top is spotty brown. Let the lasagna cool for 15 minutes before cutting and serving.
Replace the meat with a rich blend of roasted vegetables (such as bell peppers, mushrooms, and spinach) and possibly a meat substitute like lentils or a plant-based ground meat alternative. Use a bechamel sauce for a creamy texture or stick with a classic marinara.
Substitute the Italian meats with seasoned ground beef or chicken, chorizo, or black beans. Use salsa or enchilada sauce in place of marinara, and swap in Mexican cheeses like queso fresco or cheddar. Add layers of tortillas instead of lasagna noodles.
Substitute one of the meats with spicy Italian sausage to add some heat. Consider using ground lamb for an earthier taste, complementing it with a hint of mint in your seasoning. Incorporate pancetta or bacon for a deeper, smoky flavor.
Use shredded chicken as your protein and layer with Alfredo sauce instead of marinara. This creates a creamy, indulgent version of the dish.
Layer in some roasted red peppers or sun-dried tomatoes for a sweet and tangy dimension. Incorporate sautéed mushrooms to complement the meatiness and add an umami element. Add spinach or kale for a nutritional boost and a touch of color.
Opt for high-quality meats, artisanal or fresh pasta sheets, and the best cheeses you can find—fresh ricotta and a well-aged Parmigiano-Reggiano can make a significant difference.
Spread each component thinly and evenly for balanced bites, starting with meat sauce, followed by pasta, more sauce, dollops of ricotta, and a sprinkle of mozzarella and Parmesan.
Use equal parts ground beef, pork, and veal for a balance of flavor and richness. Brown the meats well before deglazing with red wine and adding tomatoes.
Let the lasagna rest for at least 15-20 minutes before slicing to allow the layers to set.
Use fully cooked but still al dente dry pasta sheets, or for a superior texture, make fresh pasta sheets.
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