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Hearty Three-Meat Lasagna

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Pixicook editorial team

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.

Ingredients for Hearty Three-Meat Lasagna

units in
USchevron
serves
8 peoplechevron

Unsalted Butter

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

Fish Sauce

tablespoons

Parsley, minced

cups

Fresh Ricotta

cups

All Purpose Flour

tablespoons

Fresh Pasta Sheets

each

Parmesan, grated

cups

How to Make Hearty Three-Meat Lasagna

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.

Variations

Vegetarian Lasagna

Replace the three meats with a mix of grilled or roasted vegetables such as zucchini, eggplant, bell peppers, and mushrooms.

Seafood Lasagna

Swap the meat for a combination of seafood such as shrimp, scallops, and crabmeat.

Mexican-Style Lasagna

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.

Meat Alterations

Replace one of the meats with spicy Italian sausage or chorizo to add a kick.

Chicken Alfredo Lasagna

Use Alfredo sauce and substitute the meats with cooked, shredded chicken.

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