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 Mowle 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:
thespicehouse.com
More About This Recipe
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.
Comments