Three Meat Lasagna Recipe

Prepare aromatics

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 2 tbsp olive oil. Once shimmering, add the chopped onion, grated carrot and chopped celery. Sauté, stirring occasionally, until softened and fragrant, about 6–8 minutes. Add the minced garlic and cook 1 minute more.

Brown the meats

Increase heat to medium-high. Add the ground beef, pork and veal to the pan, breaking them up with a spoon. Cook until no longer pink and beginning to brown, about 8–10 minutes. Drain excess fat if more than 2 tbsp remain, leaving some for flavor.

Deglaze and simmer

Pour in 1 cup white wine to deglaze, scraping up browned bits; simmer until mostly evaporated, about 3–4 minutes. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1 cup stock, dried oregano, dried basil, bay leaf, sugar (if using), 1.5 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and cook, partially covered, for 35–45 minutes, stirring occasionally, until thickened. Taste and adjust seasoning; remove and discard bay leaf. If sauce is too thick, add up to 1/4 cup stock or water; if too thin, simmer uncovered a bit longer.

In a medium saucepan, melt 4 tbsp butter over medium heat. Add 1.25 cups flour and whisk continuously to form a smooth roux; cook for 1–2 minutes without browning. Gradually whisk in warmed milk in a steady stream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce coats the back of a spoon and has thickened, about 6–8 minutes. Season with 0.25 tsp nutmeg, 0.5 tsp salt and 0.25 tsp black pepper. Remove from heat. If sauce is too thick, whisk in up to 2 tbsp extra milk to reach a pourable consistency.

Prep cheeses

Preheat oven to 375°F (190°C). In a bowl, mix 2 cups ricotta with 1 large egg, 1/2 cup (from the 1 cup) grated Parmesan, and 2 tbsp chopped parsley; season lightly with a pinch of salt and pepper. Stir until smooth.

Assemble lasagna

Lightly oil a 9x13-inch baking dish with 1 tsp olive oil. Spoon a thin layer (about 3/4 cup) of the meat ragù across the bottom of the dish. Place a single layer of lasagna noodles (3–4 sheets depending on size) to cover. Spread about 1/3 of the ricotta mixture evenly over the noodles. Spoon about 1 to 1 1/4 cups meat ragù over the ricotta, then drizzle about 3/4 cup béchamel over the ragù. Sprinkle with about 3/4 cup shredded mozzarella and a light dusting (2 tbsp) of Parmesan. Repeat for a second layer: noodles, ricotta (1/3), ragù (1 to 1 1/4 cups), béchamel (3/4 cup), mozzarella (3/4 cup), Parmesan (2 tbsp). Top with a final layer of noodles, spread remaining béchamel evenly over the top noodles to cover completely (this keeps noodles moist), then sprinkle remaining mozzarella (about 3/4–1 cup) and remaining Parmesan (about 1/4 cup).

Bake and rest

Cover the dish tightly with foil (spritz foil with nonstick spray or tent so it doesn't touch cheese). Bake in preheated oven for 25 minutes. Remove foil and bake until top is golden and bubbly, another 15–20 minutes. If you like a more browned top, finish under broiler for 1–2 minutes watching carefully. Remove from oven and let rest, uncovered, for 15–20 minutes to set before slicing. Garnish with remaining chopped parsley if desired.