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All-Day Meat Lasagna Recipe

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★★★★★

4.5 from 92 reviews

This All-Day Meat Lasagna recipe combines a rich, slow-simmered Ragu Bolognese made from a blend of ground lamb, pork, veal, and optional chicken livers with creamy ricotta, a smooth besciamella sauce, and layers of fresh pasta. The dish is elevated with fresh herbs and cheeses, producing a deeply flavorful, classic Italian comfort food perfect for a hearty family meal or special occasion.

Ingredients

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Ragu Bolognese

  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons butter
  • 2/3 pound ground lamb (or 85/15 ground beef)
  • 2/3 pound ground pork
  • 2/3 pound ground veal
  • 4 ounces chicken livers, finely chopped (optional)
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 2 large carrots, peeled, and cut into 1/4-inch dice (about 1 cup)
  • 3 large ribs celery, peeled, and cut into 1/4-inch dice (about 1 cup)
  • 4 cloves garlic, finely minced or grated on a microplane grater
  • 1/2 cup fresh sage leaves, finely chopped
  • Large pinch red pepper flakes (optional)
  • 1 (28-ounce) can crushed Italian plum tomatoes, preferably D.O.P. San Marzano
  • 1 1/2 cups dry red wine (white works fine as well)
  • 1 1/2 cups whole milk
  • 2 cups homemade chicken or veal stock (or 2 cups low-sodium canned chicken broth)
  • 2 bay leaves
  • 1 tablespoon Vietnamese or Thai fish sauce
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup minced basil or parsley (or a mix of both)

Ricotta Mixture

  • 3 cups whole-milk ricotta
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1/4 cup minced basil or parsley (or a mix of both)

Besciamella (Béchamel Sauce)

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cloves garlic, finely minced or grated on a microplane grater
  • 2 cups whole milk
  • 1/2 pound low-moisture whole milk mozzarella cheese, grated
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste

To Assemble

  • Fifteen 4– by 8-inch sheets fresh rolled pasta, or 15 pieces no-boil lasagna noodles from 1 package
  • 4 ounces parmesan, preferably Parmigiano-Reggiano, grated on a microplane grater (about 2 cups)
  • 2 tablespoons minced basil or parsley (or a mix of both)

Instructions

  1. Prepare the Ragu Bolognese: Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat until melted and hot. Add the ground lamb, pork, veal, and chicken livers if using, breaking up the meat with a wooden spoon. Brown the meat well for about 10 minutes. Add finely chopped onion, carrots, celery, garlic, and sage, cooking until vegetables soften, about 10 minutes. Stir in red pepper flakes if desired.
  2. Add liquids and simmer: Pour in the crushed San Marzano tomatoes, red wine, milk, stock, bay leaves, and fish sauce. Stir to combine, bring to a gentle simmer.
  3. Slow cook the sauce: Reduce heat to very low and simmer the sauce, partially covered, stirring occasionally, for 3 to 4 hours until thickened and flavors meld. Near the end, stir in heavy cream, season with salt and freshly ground black pepper, and remove bay leaves. Stir in minced basil or parsley.
  4. Make the Ricotta Mixture: In a bowl, combine whole-milk ricotta, eggs, minced basil or parsley, and season well with salt and freshly ground black pepper. Mix until smooth and well blended.
  5. Prepare the Besciamella Sauce: In a saucepan, melt butter over medium heat. Add garlic and sauté briefly until fragrant. Stir in flour and cook for about 1-2 minutes to form a roux, stirring constantly. Gradually whisk in whole milk, continuing to whisk until sauce thickens and is smooth. Remove from heat and stir in grated mozzarella cheese, nutmeg, and salt and black pepper to taste.
  6. Preheat the oven: Preheat your oven to 375°F (190°C).
  7. Assemble the lasagna: In a large rectangular baking dish, spread a thin layer of the Ragu Bolognese on the bottom. Place a layer of pasta sheets evenly over the sauce. Spread a portion of the ricotta mixture over the pasta, then spoon on more ragu, then spread some besciamella sauce, and sprinkle with grated Parmesan cheese. Repeat layering until all ingredients are used, finishing with a top layer of pasta covered with besciamella and generous Parmesan cheese and minced basil or parsley.
  8. Bake the lasagna: Cover the assembled lasagna with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling.
  9. Rest and serve: Let the lasagna rest for about 15 minutes before slicing to allow the layers to set. Garnish with additional fresh herbs if desired and serve warm.

Notes

  • Chicken livers are optional but add depth of flavor to the Ragu.
  • Use fresh or no-boil lasagna sheets for an ideal texture; if using dry noodles, adjust cooking times accordingly.
  • Make sure to simmer the Ragu slowly for several hours to develop full flavor and tender texture.
  • Besciamella (béchamel) sauce thickness is important; whisk continuously to prevent lumps.
  • Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: lasagna, meat lasagna, ragu bolognese, Italian recipe, comfort food, homemade pasta, ricotta, besciamella, classic lasagna

Find it online: https://busyrecipe.com/all-day-meat-lasagna-recipe/