Three Meat Lasagna
Hearty three-meat lasagna with sausage, ground round, pepperoni and porcini. Step-by-step sauce, assembly, baking and storage tips.
Another recipe for those cold winter days in Chicago when you have an afternoon to spend in a warm kitchen. I personally recommend Pucinni or Verdi on the stereo at high volume while making this dish!
Submitted by: Michael from Rochester Hills, Michigan
Yield: 8 Generous servings
- Simmer a rich meat sauce for 1.5 hours, then assemble layers of noodles, ricotta, sliced mozzarella, and shredded Italian cheese.
- Bake covered for 25 minutes, remove foil, bake 25 more minutes, then let rest 20 to 25 minutes before cutting.
- You can prep components while the sauce simmers; refrigerate or freeze assembled lasagna for make-ahead meals.
Spices
Featured in this Recipe
Preparation Instructions:
1. Mix the Meat Sauce spices into a bowl and set aside.
2. Pour the various tomatoes into a bowl and add the dry red wine. Mix well and set aside
3. Heat a 3 qt cast iron skillet until water dances. Add the 1.5 oz olive oil to the skillet and wait for it to shimmer and lightly smoke.
4. Add the ¾ lb ground round to the skillet and begin to brown. Once the hamburger begins to brown, add the 1 lb Italian sausage medallions. Once these two items are browned, add the pepperoni slices.
5. Next add the mushroom slices, onion, and garlic to the skillet and mix well.
6. Now add the meat sauce spices into the skillet and mix well.
7. Now add the wine/tomato sauce mixture into the skillet. Mix well and bring to a boil.
8. Once brought to a boil, cover, reduce heat to a simmer, and cook for 1.5 hours.
9. While the meat sauce is cooking:
a. Boil water and cook the lasagna noodles. When done, drain and cool with water then separate and refrigerate
b. Slice the mozzarella cheese into thin strips
c. Mix the cheese mixture ingredients into a bowl (ricotta, 2 Tbsp parsley, egg)
d. Grease the bottom and sides of a 9x13 baking dish with olive oil
e. Preheat the oven to 375
10. After the meat sauce has cooked, assemble the lasagna in the greased 9x13 baking dish as follows:
a. 1.5 cups of meat sauce, spread evenly
b. 6 lasagna noodles laid lengthwise
c. ½ of the ricotta cheese mixture, spread evenly
d. ½ of the mozzarella slices, laid evenly
e. 1.5 cups of meat sauce, spread evenly
f. 1 cup of Italian blend shredded cheese, sprinkled evenly
g. 6 lasagna noodles laid lengthwise
h. ½ of the ricotta cheese mixture, spread evenly
i. ½ of the mozzarella slices, laid evenly
j. 1.5 cups of meat sauce, spread evenly
k. 1 cup of Italian blend shredded cheese, sprinkled evenly
11. Take a sheet of aluminum foil and grease the DULL side with olive oil. Cover the baking dish with the oiled side towards the lasagna (SHINY side up). Place in oven and bake for 25 minutes.
12. Remove from oven. Because cheese may be sticking to the foil, carefully remove the foil from the baking dish. Return the lasagna to the oven and bake for an additional 25 minutes.
13. Remove from oven and allow the baking dish to stand for 20-25 minutes before cutting and serving.
thespicehouse.com
More About This Recipe
If you don't have a 3qt Cast iron skillet, brown the meat in a smaller skillet and then transfer to any 3-4 qt. pot and continue to step 5. Substitute 1/4 lb of the ground round with a 1/4 lb of lean ground lamb
If you enjoyed this recipe, check out more Italian recipes here.
Frequently Asked Questions
How long does this lasagna take from start to finish?
Plan about 3.5 to 4 hours total. That includes 1.5 hours simmering the meat sauce, 30 to 45 minutes of prep (boiling noodles, slicing mozzarella, mixing ricotta), 50 minutes baking, and 20 to 25 minutes resting before cutting.
How many people does this 9x13 lasagna serve?
A 9x13 made with these amounts will serve about 8 to 10 people. You can cut larger or smaller portions depending on appetite.
Can I make the lasagna ahead of time or freeze it?
Yes. Assemble and refrigerate up to 24 hours before baking. For freezing, fully assemble, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking or bake from frozen, covered, adding 20 to 40 extra minutes and checking the center temperature.
Do I have to boil the lasagna noodles first?
You can use no-boil noodles, but they need extra moisture. If you skip boiling, make sure the sauce is slightly thinner or add a splash of water. If you boil, rinse and cool noodles so they do not stick together while assembling.
How do I avoid a soggy lasagna?
Drain excess fat after browning the meat. Let the sauce simmer to reduce excess water. Cool and separate boiled noodles before layering. Use the recommended amount of ricotta and let the lasagna rest 20 to 25 minutes after baking to set before slicing.
What are good substitutions for meats, cheese, or wine?
Swap up to 1/4 pound of beef for lean ground lamb or turkey for a lighter version. If you skip pepperoni, increase seasoning. Use cremini or button mushrooms if you do not have porcini. Replace the dry red wine with 1/4 cup low-sodium beef or chicken stock if needed.
Can I use shredded mozzarella instead of slices?
Yes. Shredded mozzarella melts fine but may release a bit more moisture than slices. Pat any watery cheese before layering and distribute it evenly so the lasagna bakes consistently.
Why do I oil the dull side of the foil and put the shiny side up?
Greasing the dull side keeps melted cheese from sticking to the foil. Putting the shiny side up reflects heat and helps even cooking. The oil also makes removing foil easier after the first bake step.
How long does this lasagna take from start to finish?
Plan about 3.5 to 4 hours total. That includes 1.5 hours simmering the meat sauce, 30 to 45 minutes of prep (boiling noodles, slicing mozzarella, mixing ricotta), 50 minutes baking, and 20 to 25 minutes resting before cutting.
How many people does this 9x13 lasagna serve?
A 9x13 made with these amounts will serve about 8 to 10 people. You can cut larger or smaller portions depending on appetite.
Can I make the lasagna ahead of time or freeze it?
Yes. Assemble and refrigerate up to 24 hours before baking. For freezing, fully assemble, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking or bake from frozen, covered, adding 20 to 40 extra minutes and checking the center temperature.
Do I have to boil the lasagna noodles first?
You can use no-boil noodles, but they need extra moisture. If you skip boiling, make sure the sauce is slightly thinner or add a splash of water. If you boil, rinse and cool noodles so they do not stick together while assembling.
How do I avoid a soggy lasagna?
Drain excess fat after browning the meat. Let the sauce simmer to reduce excess water. Cool and separate boiled noodles before layering. Use the recommended amount of ricotta and let the lasagna rest 20 to 25 minutes after baking to set before slicing.
What are good substitutions for meats, cheese, or wine?
Swap up to 1/4 pound of beef for lean ground lamb or turkey for a lighter version. If you skip pepperoni, increase seasoning. Use cremini or button mushrooms if you do not have porcini. Replace the dry red wine with 1/4 cup low-sodium beef or chicken stock if needed.
Can I use shredded mozzarella instead of slices?
Yes. Shredded mozzarella melts fine but may release a bit more moisture than slices. Pat any watery cheese before layering and distribute it evenly so the lasagna bakes consistently.
Why do I oil the dull side of the foil and put the shiny side up?
Greasing the dull side keeps melted cheese from sticking to the foil. Putting the shiny side up reflects heat and helps even cooking. The oil also makes removing foil easier after the first bake step.
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