Description
A traditional Italian-American lasagna featuring a rich, slow-simmered meat sauce layered with creamy ricotta and melted cheeses. The combination of pancetta, sausage, and beef creates an exceptional depth of flavor that makes this recipe truly unforgettable.
Ingredients
Scale
- For the Meat Sauce:
- 2 tablespoons extra-virgin olive oil
- 5 ounces pancetta, diced into small bits
- 1 pound hot Italian sausage
- 1 pound ground beef
- 6 cloves garlic, crushed and chopped
- 1 cup onion, chopped
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1/2 cup beef stock
- 2 (28 ounce) cans crushed tomatoes
- 2 teaspoons sugar
- 1/2 cup fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- Salt and pepper, to taste
- For the Ricotta Layer:
- 16 ounces ricotta cheese
- 5 ounces fontina cheese, grated
- 1 large egg plus 1 egg yolk
- 1/4 teaspoon ground nutmeg
- For the Lasagna:
- 15 lasagna noodles
- 8 ounces mozzarella cheese, shredded
- 1/2 cup parmesan cheese, finely grated
Instructions
- Prepare the Meat Sauce Base
- Brown the pancetta in olive oil over medium-high heat for 2-3 minutes until crisp. Add the sausage and ground beef, breaking them into small pieces with a wooden spoon. Continue cooking for about 5 minutes until all meat is browned with no pink remaining. This foundation of three different meats creates the complex flavor profile that makes this sauce so special.
- Build Flavor with Aromatics
- Add the chopped garlic and cook for one minute until fragrant, being careful not to burn it. Incorporate the chopped onion and cook for 6-8 minutes, stirring occasionally until the onion softens and becomes translucent. Stir in the tomato paste and cook for another minute to caramelize it slightly, which will deepen the overall flavor of the sauce.
- Deglaze and Simmer
- Pour in the red wine, stirring to combine and loosen any browned bits from the bottom of the pan. Allow the wine to reduce for 5 minutes, then add the beef stock and crushed tomatoes. Stir thoroughly and bring the sauce to a boil before reducing the heat to medium-low. Let the sauce simmer for at least 40 minutes, stirring occasionally to prevent sticking.
- Finish the Sauce
- Stir in the sugar, chopped basil, parsley, and oregano. Continue cooking for another 5 minutes to let the fresh herbs release their flavors. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and allow to cool slightly before assembling the lasagna.
- Prepare the Ricotta Mixture
- In a large bowl, thoroughly combine the ricotta cheese, grated fontina, whole egg, egg yolk, and ground nutmeg until smooth and well integrated. This mixture will create creamy, flavorful layers in your lasagna. Set aside until needed for assembly.
- Cook the Pasta
- Prepare a sheet of parchment paper (about 16 inches long) on your countertop and lightly brush it with olive oil. Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles for only 4 minutes (they will continue cooking in the oven). Using tongs, carefully remove the noodles and arrange them side by side on the oiled parchment paper to prevent sticking.
- Prepare for Assembly
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish. Shred the mozzarella cheese and grate the parmesan cheese if not already done, and keep them separate until needed.
- Assemble the Lasagna
- Start by spreading 1 cup of meat sauce evenly on the bottom of the prepared casserole dish. Layer 5 noodles on top, slightly overlapping them. Spread 3/4 cup of the ricotta mixture over the noodles, followed by 1 1/2 cups of meat sauce and 1/4 cup of parmesan cheese. Repeat this layering process two more times. For the final top layer, add the remaining sauce and all of the shredded mozzarella cheese.
- Bake to Perfection
- Cover the lasagna with aluminum foil, making sure it doesn’t touch the cheese. Bake for 30 minutes. Then remove the foil and continue baking for an additional 15-20 minutes, until the cheese is completely melted and bubbling with some golden brown spots on top.
- Rest Before Serving
- Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This crucial resting period allows the layers to set and makes for cleaner, more defined servings. The wait will be well worth it for the perfect slice of lasagna.
Notes
- For best results, make the meat sauce a day ahead to allow flavors to develop fully.
- Use a wine you’d enjoy drinking – the flavor will concentrate in the sauce.
- For easier slicing, let the lasagna cool for 15-20 minutes before serving.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To prevent watery lasagna, don’t overcook the noodles and drain any excess moisture from the ricotta before mixing.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
- Diet: None
- Keywords: homemade lasagna, meat sauce lasagna, three meat lasagna, classic Italian lasagna, beef and sausage lasagna, comfort food, family dinner, special occasion, make-ahead, Sunday dinner
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 8g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg