Go Back
3 Meat Lasagna Recipe

3 Meat Lasagna Recipe - Friendsgiving Food Ideas

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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

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
  • 3 ½ - cups shredded mozzarella cheese not pre-shredded

Method
 

Step 1: Prepare the Bolognese Sauce
  1. 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.
  2. 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!
  3. 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!
  4. 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.
  5. 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.
  6. 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
  1. 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
  1. Preheat your oven to 375°F (190°C). You’re almost there!
  2. 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.
  3. 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.
  4. 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!
  5. Layer 4: Finish strong with the last 4 noodles and pour the remaining sauce over. Sprinkle evenly with the final 2 cups of mozzarella.
  6. 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.
  7. Once it’s out of the oven, let it cool for about 10 minutes. This waiting game? Totally worth it.

Notes

- 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.