Every time I think about having guests over, I can’t help but crave a cozy Italian dish. And nothing says “welcome” quite like a bubbling tray of three meat lasagna. Picture it: you’re gathered around the table, laughter mingles with that unmistakable cheesy aroma wafting through the air. This dish pairs wonderfully with a fresh side salad drizzled in balsamic vinaigrette or some crunchy garlic bread. Trust me, with this three meat lasagna, your dinner party is bound to be a hit.
Lasagna is one of those dishes that brings a sense of nostalgia. It’s the kind of meal that takes you back to Sunday family dinners or holiday gatherings where everyone is elbow-deep in gooey cheese and savory meat. My three meat lasagna takes the classic to another level with a rich bolognese sauce made from ground beef, pork, and veal. Add in a velvety ricotta-mascarpone mix, and it becomes the comfort food you’ve been craving. You won’t just want a slice; you’ll want a second helping!
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What is the flavor profile of this dish?
The flavor profile of this three meat lasagna is absolutely irresistible. You get a delightful depth from the hearty bolognese, which is savory and slightly sweet, complemented by the balanced acidity of tomatoes and wine. The creaminess of the ricotta and mascarpone filling adds a luxurious touch, while the mozzarella gives that familiar stretch and melt that is pure happiness. Each bite is a warm embrace, making it quite the crowd-pleaser.
What Makes This Recipe Different From Other 3 Meat Lasagna Recipes?
What sets my version of the three meat lasagna apart is the emphasis on fresh ingredients and homemade elements. The bolognese cooked with a blend of ground meats gives it a unique richness. Adding a splash of red wine and heavy cream enriches the sauce, making it more complex. The cheese filling is a blend of creamy ricotta and mascarpone—no more bland cheese mixture here! It’s all about texture and flavor, and this dish offers an outstanding combination of both.
The Ingredients You’ll Need
For the Three Meat Bolognese Sauce:
– 2 tablespoons olive oil
– 6 cloves garlic, minced
– 3 medium carrots, diced finely (about 1 cup)
– 3 ribs celery, chopped small (about 1 cup)
– 1 medium onion, finely chopped (about 1 cup)
– 1/2 teaspoon kosher salt
– 2 teaspoons fresh thyme
– 2 bay leaves
– 1/2 pound ground beef
– 1/2 pound ground pork
– 1/2 pound ground veal
– 2 tablespoons tomato paste
– 1 cup heavy cream
– 1 cup dry red wine, like Merlot or Pinot Noir
– 28 ounces canned crushed San Marzano tomatoes
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon Worcestershire sauce (new ingredient for added depth)
For the Ricotta Mascarpone Filling:
– 16 ounces whole milk ricotta cheese
– 8 ounces mascarpone cheese
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese (not pre-shredded)
– 2 large eggs
– 1 tablespoon fresh basil, chopped (new ingredient for freshness)
– 1/2 teaspoon black pepper
For the Lasagna:
– 16 oven-ready lasagna noodle sheets
– 3½ cups shredded mozzarella cheese (not pre-shredded)
How to make 3 meat lasagna recipe?
Making this three meat lasagna entails two main parts: crafting that luscious bolognese sauce and whipping up a creamy cheese filling. Once you’ve got those covered, assembling the layers is straightforward and incredibly satisfying. Let’s dive into the steps.
Step-by-step directions
Step 1: Prepare the Bolognese Sauce
In a food processor fitted with a blade attachment, toss in the carrots, celery, and onion. Pulse until finely chopped. This gives a uniform texture that melts into the sauce.
Now, grab your Dutch oven and add the olive oil over medium heat. Toss in those finely chopped vegetables along with kosher salt. Stir and cover. Let them sweat it out for about 5 to 8 minutes, until tender. You want them soft, not browned!
After the veggies are ready, mix in the garlic, thyme, and bay leaves. Sauté for 2 minutes until fragrant. The smell is going to be fantastic!
Next up, add the ground beef, pork, and veal. Use a wooden spoon to break down the meat, being careful to avoid crushing the bay leaves. Cook until no pink remains. If there’s too much fat (if that’s possible), don’t be shy to spoon out a bit. But honestly, leaving some fat is key; it adds so much flavor to the sauce.
Once the meat is browned, stir in the tomato paste and cook for 2 to 3 minutes. Pour in the heavy cream and crank the heat up to medium-high, letting it simmer until the cream reduces slightly—this should take about 10 to 15 minutes.
Next, pour in the red wine, allowing it to evaporate for another 10 to 15 minutes. Finally, add the crushed tomatoes, stir, cover, and boost the heat to high. Once it reaches a boil, reduce it to low and let it simmer, stirring every 20-25 minutes for about 2 hours. This leisurely simmering allows the flavors to deepen. Don’t forget to remove the bay leaves before assembling!
Step 2: Craft the Ricotta Filling
In a medium bowl, combine the ricotta, mascarpone, grated Parmesan, and shredded mozzarella. Toss in the eggs and sprinkle the mixture with fresh basil and black pepper. Mix until well blended, then refrigerate. This dish loves a little time in the fridge!
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C). You’re almost there!
Layer 1: Spread 1¼ cups of your Bolognese sauce evenly on the bottom of a 9×13-inch baking dish. Lay down 4 lasagna noodles, followed by 1/3 of the ricotta mixture. Pour over 1 cup of sauce and sprinkle 3/4 to 1 cup of shredded mozzarella.
Layer 2: Repeat the process with 4 more noodles, add another 1/3 of the ricotta mix, cover with another cup of sauce, and top with more mozzarella.
Layer 3: This layer will be 4 noodles topped with the remaining ricotta, followed by 1 cup of the sauce. You don’t want cheese here; save that for later!
Layer 4: Finish strong with the last 4 noodles and pour the remaining sauce over. Sprinkle evenly with the final 2 cups of mozzarella.
Pop the lasagna into the oven (uncovered) on the middle rack for 20 minutes. Rotate the pan halfway through, and bake for an additional 20 to 30 minutes until the cheesy top is golden brown and bubbling.
Once it’s out of the oven, let it cool for about 10 minutes. This waiting game? Totally worth it.
Tips On Making 3 Meat Lasagna Recipe
– Allow the Sauce to Sit: If you can prepare the Bolognese sauce a day in advance, do it! Letting it sit overnight allows flavors to develop further.
– Don’t Skip Fresh Herbs: They make a big difference in flavor. Fresh basil enhances the filling.
– Use Quality Cheese: Opt for block cheese that you shred yourself. Pre-shredded can contain anti-caking agents that affect melting.
– Oven Ready Noodles: Make sure to buy noodles that don’t need boiling. They save a lot of time and effort.
– Think Leftovers: If you’ve got extra, lasagna holds up great for lunch the next day. Reheating in the oven instead of the microwave keeps that crispy top.
Storage Tips
If you happen to have leftovers (which is rare because this lasagna is heavenly), allow it to cool completely before slicing. Wrap individual portions in plastic wrap or aluminum foil and place them in an airtight container. This dish keeps well in the fridge for about 3 to 5 days. For longer storage, you can freeze it for up to 3 months. When ready to serve, defrost overnight in the fridge and reheat in the oven for a delicious meal that tastes fresh.
Nutrition Information
This hearty three meat lasagna contains approximately 570 calories per serving. It provides a good dose of protein from the three types of meat and cheese, along with vitamins from the vegetables. It’s a comfort food that also offers a satisfying balance of nutrients, although a slice may set you back in the calorie department. Enjoy with a side salad to boost your veggie intake!
Serving Suggestions
– Gluten-Free Alternative: Use gluten-free lasagna noodles for a gluten-free version.
– Fresh Side Salad: A garden salad with mixed greens, cherry tomatoes, and a tangy vinaigrette complements the richness of the lasagna.
– Garlic Bread: Never underestimate the power of warm, buttery garlic bread. It’s perfect for soaking up any leftover sauce.
– Red Wine: Pairing a glass of robust red wine, like a Chianti, enhances the meal perfectly.
– Steamed Vegetables: Broccolini or asparagus drizzled with olive oil makes a light and healthy accompaniment.
If some of the items are not available in your kitchen, what are some substitute options for the ingredients?
– Ground Meat:Substitute ground turkey or chicken for a leaner option; it will change the flavor but still be delicious.
– Heavy Cream:Use half-and-half or a richer whole milk if heavy cream isn’t accessible.
– San Marzano tomatoes:Regular canned crushed tomatoes work just as well if San Marzano isn’t available.
– Mozzarella:Substitute a blend of Fontina and Gouda for a unique twist on the cheesy layer.
– Ricotta: If you can’t find ricotta, cottage cheese can stand in as a great alternative. Just blend it slightly for a smoother texture.
Conclusion
This three meat lasagna recipe is all about comfort, flavor, and making memories. Between the rich bolognese, creamy ricotta filling, and stretches of melting mozzarella, it’s a dish that brings people together. Whether it’s a casual family dinner or a festive gathering, you can count on this lasagna to deliver smiles and satisfied stomachs. Dive in and enjoy every slice!
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Description
Lasagna is one of those dishes that brings a sense of nostalgia. It’s the kind of meal that takes you back to Sunday family dinners or holiday gatherings where everyone is elbow-deep in gooey cheese and savory meat. My three meat lasagna takes the classic to another level with a rich bolognese sauce made from ground beef, pork, and veal. Add in a velvety ricotta-mascarpone mix, and it becomes the comfort food you've been craving. You won’t just want a slice; you’ll want a second helping!
Ingredient
For the Three Meat Bolognese Sauce:
For the Ricotta Mascarpone Filling:
Instructions
Step 1: Prepare the Bolognese Sauce
-
In a food processor fitted with a blade attachment, toss in the carrots, celery, and onion. Pulse until finely chopped. This gives a uniform texture that melts into the sauce.
-
Now, grab your Dutch oven and add the olive oil over medium heat. Toss in those finely chopped vegetables along with kosher salt. Stir and cover. Let them sweat it out for about 5 to 8 minutes, until tender. You want them soft, not browned!
-
After the veggies are ready, mix in the garlic, thyme, and bay leaves. Sauté for 2 minutes until fragrant. The smell is going to be fantastic!
-
Next up, add the ground beef, pork, and veal. Use a wooden spoon to break down the meat, being careful to avoid crushing the bay leaves. Cook until no pink remains. If there’s too much fat (if that's possible), don't be shy to spoon out a bit. But honestly, leaving some fat is key; it adds so much flavor to the sauce.
-
Once the meat is browned, stir in the tomato paste and cook for 2 to 3 minutes. Pour in the heavy cream and crank the heat up to medium-high, letting it simmer until the cream reduces slightly—this should take about 10 to 15 minutes.
-
Next, pour in the red wine, allowing it to evaporate for another 10 to 15 minutes. Finally, add the crushed tomatoes, stir, cover, and boost the heat to high. Once it reaches a boil, reduce it to low and let it simmer, stirring every 20-25 minutes for about 2 hours. This leisurely simmering allows the flavors to deepen. Don't forget to remove the bay leaves before assembling!
Step 2: Craft the Ricotta Filling
-
In a medium bowl, combine the ricotta, mascarpone, grated Parmesan, and shredded mozzarella. Toss in the eggs and sprinkle the mixture with fresh basil and black pepper. Mix until well blended, then refrigerate. This dish loves a little time in the fridge!
Step 3: Assemble the Lasagna
-
Preheat your oven to 375°F (190°C). You’re almost there!
-
Layer 1: Spread 1¼ cups of your Bolognese sauce evenly on the bottom of a 9x13-inch baking dish. Lay down 4 lasagna noodles, followed by 1/3 of the ricotta mixture. Pour over 1 cup of sauce and sprinkle 3/4 to 1 cup of shredded mozzarella.
-
Layer 2: Repeat the process with 4 more noodles, add another 1/3 of the ricotta mix, cover with another cup of sauce, and top with more mozzarella.
-
Layer 3: This layer will be 4 noodles topped with the remaining ricotta, followed by 1 cup of the sauce. You don’t want cheese here; save that for later!
-
Layer 4: Finish strong with the last 4 noodles and pour the remaining sauce over. Sprinkle evenly with the final 2 cups of mozzarella.
-
Pop the lasagna into the oven (uncovered) on the middle rack for 20 minutes. Rotate the pan halfway through, and bake for an additional 20 to 30 minutes until the cheesy top is golden brown and bubbling.
-
Once it’s out of the oven, let it cool for about 10 minutes. This waiting game? Totally worth it.
Note
- Allow the Sauce to Sit: If you can prepare the Bolognese sauce a day in advance, do it! Letting it sit overnight allows flavors to develop further.
- Don’t Skip Fresh Herbs: They make a big difference in flavor. Fresh basil enhances the filling.
- Use Quality Cheese: Opt for block cheese that you shred yourself. Pre-shredded can contain anti-caking agents that affect melting.
- Oven Ready Noodles: Make sure to buy noodles that don’t need boiling. They save a lot of time and effort.
- Think Leftovers: If you’ve got extra, lasagna holds up great for lunch the next day. Reheating in the oven instead of the microwave keeps that crispy top.
