Three Meat Lasagna

By ngaldi

Ingredients

• 1 package no-boil lasagna sheets
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• Bechamel
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 2 2/3 cups milk
• Salt and freshly ground pepper to taste
• Freshly grated nutmeg to taste
• Ragu
• 3 tbsp olive oil
• 4 oz pancetta, finely chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 small carrot, chopped
• 4 ounces ground veal
• 4 ounces ground pork
• 8 ounces ground beef
• 2/3 cup red wine
• 1 1/2 cups chicken stock
• 2 cups milk
• 32 oz canned plum tomatoes, roughly crushed
• Salt and freshly ground black pepper to taste

Preparation

Step 1

In a large skillet, melt the butter over medium high heat. Once it’s melted, add the flour and whisk these two ingredients together to create a roux. As it turns golden brown, slowly add in the milk and whisk. Continue whisking until the bechamel is thick. Season with salt, pepper and a pinch of nutmeg. Set aside.

In a large heavy bottom skillet over medium high heat, add the olive oil, pancetta, onion, celery and carrots. Saute for 10 minutes until fragrant.

Add the ground veal, pork and beef and continue to saute until the meet is fully cooked.

Add the red wine and let it reduce by half, about 5-6 minutes.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the skillet, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Preheat oven to 375 degrees.

To assemble, place a layer of the bechamel in a 9×9 baking pan, followed by a layer of the noodles and then topped with a layer of the ragu. Repeat this process 3 times.

Top the lasagna with the mozzarella and Parmesan. Bake in the pre-heated oven for 45-50 minutes until the top is golden. Let it rest for a few minutes before serving.