A rich and satisfying lasagna made with a blend of ground meats, a creamy ricotta mixture, and a homemade besciamella sauce, layered with pasta and baked to perfection.
280 minutes
A rich and satisfying lasagna made with a blend of ground meats, a creamy ricotta mixture, and a homemade besciamella sauce, layered with pasta and baked to perfection.
tablespoons
tablespoons
Ground Lamb
0 lb
Ground Pork
0 lb
Ground Veal
0 lb
Chicken Livers, finely chopped
0 oz
Large Onion, finely chopped
cups
Carrots, peeled and diced
cups
Celery Stalks, peeled and diced
cups
Garlic Clove, minced
each
Fresh Sage, chopped
cups
pinches
Crushed San Marzano Tomatoes, canned
0 oz
cups
cups
cups
each
tablespoons
cups
Parsley, minced
cups
Fresh Ricotta
cups
each
tablespoons
Dry Whole Milk Mozzarella, grated
0 lb
teaspoons
Fresh Pasta Sheets
each
Parmesan, grated
cups
1. Make the Ragù
In a large Dutch oven, combine oil and butter over high heat until butter stops foaming. Add meats and cook until browned, breaking them up, about 7-10 minutes. Drain meats, reserving liquid. Sauté onion, carrot, celery, garlic, sage, and pepper flakes in reserved liquid until softened. Return meat to pan with tomatoes, wine, milk, stock, and bay leaves. Simmer until reduced, about 2 1/2 to 3 hours. Finish with fish sauce, cream, and herbs. Cool for 30 minutes.
2. Prepare Ricotta
Blend ricotta until smooth, season with salt and pepper, and then mix in eggs and herbs. Set aside.
3. Create Besciamella
Melt butter, whisk in flour until light blond, add garlic, then gradually whisk in milk. Simmer until thick, remove from heat, and incorporate mozzarella and nutmeg. Season with salt and pepper.
4. Preheat Oven and Prepare Noodles
Set to 375°F (190°C) and prepare lasagna noodles as per package instructions if using no-boil type.
5. Assemble Lasagna
Layer 1/6 ragù and 1/2 cup besciamella in the bottom of a dish. Add three pasta sheets, followed by ragù, besciamella, parmesan, and pasta layers. Add half the ricotta mixture, more ragù, parmesan, pasta, remaining ragù, besciamella, and parmesan.
6. Bake
Place lasagna on the upper oven rack and bake until golden brown, about 45 minutes. Let cool for 10 minutes, garnish with herbs, and serve.
Replace the three meats with a mix of grilled or roasted vegetables such as zucchini, eggplant, bell peppers, and mushrooms.
Swap the meat for a combination of seafood such as shrimp, scallops, and crabmeat.
Replace the Italian meats with chorizo and ground beef seasoned with taco spices, swap the tomato sauce for salsa, and use a blend of cheddar and pepper jack cheeses.
Replace one of the meats with spicy Italian sausage or chorizo to add a kick.
Use Alfredo sauce and substitute the meats with cooked, shredded chicken.
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