Name: All-Day Meat Lasagna Recipe
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: Italian
Ingredients: 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); 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); 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

If you’re a fan of rich, hearty Italian classics, you’ll absolutely adore this All-Day Meat Lasagna Recipe. It’s one of those dishes that demands some time and attention but rewards you with layers of flavor that only get better the longer they simmer. I first tried this recipe on a chilly weekend afternoon, and it quickly became a family favorite, perfect for cozy gatherings or lazy Sunday meals.

What makes this All-Day Meat Lasagna Recipe truly special is its slow-cooked ragu bolognese, combining lamb, pork, veal, and even chicken livers for depth—though don’t worry if you want to skip the liver, it still shines on its own. The combination of homey béchamel, creamy ricotta, and fresh herbs creates a luscious texture that makes every bite memorable. If you have time to spare and want to impress with genuine Italian comfort food, this recipe is definitely worth the effort.

Ingredients You’ll Need

Each component in this lasagna plays a crucial role. The mix of meats in the ragu creates a layered flavor profile, while the ricotta mixture and béchamel sauce bring creamy balance. When shopping, opt for the freshest herbs and quality cheeses—they truly elevate the dish.

Extra-virgin olive oil: Adds a subtle fruitiness and richness when sautéing the vegetables and meats.
Butter: Key for sautéeing and making a smooth béchamel sauce with a silky texture.
Ground lamb, pork, and veal: The trio of meats lends authentic Italian depth; if veal is hard to find, increase pork slightly.
Chicken livers: Optional, but they add an earthy richness—finely chop them so they blend in seamlessly.
Onion, carrots, celery: Classic soffritto base, finely diced to melt into the sauce for sweetness and body.
Garlic: Grate it to avoid chunks and release full aroma without overpowering.
Fresh sage leaves: Offers an herbal punch that pairs beautifully with the lamb.
Red pepper flakes: Optional for a gentle kick, but a little heat perks up the sauce nicely.
San Marzano crushed tomatoes: The foundation of your sauce—choose quality canned tomatoes for that perfect balance of acidity and sweetness.
Dry red or white wine: Adds acidity and complexity; white works if you prefer something a bit lighter.
Whole milk and heavy cream: Provide creaminess and soften the acidity of the tomatoes in the sauce.
Homemade chicken or veal stock: Gives the ragu savory depth; low-sodium broth works fine in a pinch.
Bay leaves: Classic aromatic that simmers in for gentle earthiness—you’ll fish these out before assembling.
Fish sauce: A secret umami booster that deepens flavor without tasting fishy—trust me, it works wonders here.
Minced basil or parsley: Fresh herbs brightening up all layers from sauce to ricotta.
Whole-milk ricotta: Creamy and fresh, it makes the ricotta mixture luscious and light.
Eggs: Bind the ricotta filling so it slices beautifully without oozing.
Flour: Thickens the béchamel sauce for that perfect creamy consistency.
Whole milk (for béchamel): Slowly whisked in to create a smooth, velvety sauce.
Mozzarella cheese: Use low-moisture whole milk for melting without excess wateriness.
Nutmeg: Just a touch in the béchamel to enhance warmth and aroma.
Lasagna noodles: Fresh rolled sheets are my favorite, but no-boil noodles make assembly easier.
Parmesan cheese: Freshly grated Parmigiano-Reggiano for topping, bringing salty, nutty notes.

Variations

I love tweaking this All-Day Meat Lasagna Recipe depending on the season or who I’m cooking for. It’s such a versatile dish that invites creativity—don’t hesitate to make it your own.

Vegetarian Variation: Swap all meats for a mix of mushrooms, lentils, and finely chopped eggplant. I tried this once for a friend, and the texture and depth surprised us both!
Spicier Version: Increase the red pepper flakes and add a pinch of smoked paprika. If you like bold flavors, this twist really brings warmth without overpowering.
Cheese Swap: Try adding fontina or provolone in place of mozzarella for a richer, gooey texture—I’ve used this for winter holidays and it’s always a crowd-pleaser.
Gluten-Free Option: Use gluten-free lasagna noodles, just be sure to watch the baking time as they can be more fragile.
Make it Ahead: Prepare the ragu a day early—it tastes even better after resting, and cuts down your assembly day stress.

How to Make All-Day Meat Lasagna Recipe

Step 1: Building the Flavorful Ragu Bolognese

Start by heating the olive oil and butter in a large heavy-bottomed pot over medium heat. Once melted, add your finely chopped onion, carrots, and celery—the soffritto. Cook gently, stirring often until softened and aromatic, about 10 minutes. Now add the ground meats and chicken livers (if using), breaking them up with your spoon, and brown thoroughly. Don’t rush this step; good browning develops flavor.

Once your meat is nicely browned, stir in garlic, sage, and red pepper flakes. Let them cook just until fragrant, then pour in the wine to deglaze the pot, scraping any browned bits from the bottom—these bits are gold. After the wine reduces by half, add the crushed tomatoes, milk, stock, bay leaves, and fish sauce. Bring everything to a gentle simmer and then lower the heat.

Cover the pot partially and let the sauce simmer slowly for at least 2 to 3 hours, stirring occasionally. This slow cooking concentrates the flavors and creates the signature richness of the ragu. If you have the time, leaving it even longer (like me on weekends) enhances that deep, comforting taste you want.

Step 2: Mixing the Ricotta Filling

While the ragu simmers, mix the ricotta, eggs, minced herbs, and a pinch of salt and pepper in a bowl. The eggs help the ricotta layer set during baking so your lasagna slices hold together neatly without being dry. This simple mixture adds creaminess and a touch of herbaceous brightness that balances the meaty sauce perfectly.

Step 3: Preparing the Besciamella

In a saucepan, melt butter over medium heat and whisk in the flour to create a roux. Stir constantly for about 1-2 minutes—don’t let it brown! Slowly whisk in the milk, garlic, and nutmeg, then keep whisking until the sauce thickens and is silky smooth. Remove from heat and stir in grated mozzarella for a luscious finish. Season with salt and pepper to taste. This béchamel sauce adds that velvety creaminess that makes traditional lasagna a total comfort-food dream.

Step 4: Assemble and Bake Your All-Day Meat Lasagna

Preheat your oven to 375°F (190°C). In a baking dish, start with a thin layer of béchamel to prevent sticking. Then layer noodles, ragu, ricotta mixture, a sprinkle of grated Parmesan, and béchamel. Repeat these layers until you run out of ingredients, finishing with a top layer of noodles, béchamel, and Parmesan.

Cover the lasagna with foil (to keep the cheese from browning too quickly) and bake for 40 minutes. Then remove the foil and bake another 15-20 minutes until the top is golden and bubbly. Let the lasagna rest for at least 15 minutes before serving—it helps everything set up for neat, mouthwatering slices.

How to Serve All-Day Meat Lasagna Recipe

All-Day Meat Lasagna Recipe - Recipe Image

Garnishes

When I serve this lasagna, I love to sprinkle fresh basil or parsley right on top for a pop of color and freshness. A little drizzle of good-quality extra virgin olive oil or a sprinkle of flaky sea salt just before serving adds an extra layer of indulgence. If you like, a handful of grated Parmesan on the side is always welcome for cheese lovers.

Side Dishes

To balance this rich dish, I usually go with something green and crisp like a simple arugula salad with lemon vinaigrette, or roasted seasonal vegetables such as asparagus or Brussels sprouts. Garlic bread is an obvious but delightful addition that’s great for mopping up any leftover sauce.

Creative Ways to Present

For special occasions, I sometimes bake individual portions of the lasagna in small ramekins—perfect for elegant plating. Another idea: layer the lasagna in a deep, clear glass dish so the layers are visible before serving. It’s such a stunning effect and makes guests eager to dig in immediately!

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftover lasagna with plastic wrap and then foil to keep moisture in. It stores beautifully in the fridge for up to 4 days and the flavors actually meld more with time, making next-day leftovers even better!

Freezing

I’ve frozen this lasagna both before and after baking with great results. Before freezing, assemble it in a freezer-safe dish and wrap it well. When ready, bake straight from frozen—just add extra cooking time and keep it covered with foil until cooked through. This makes it a perfect make-ahead meal for busy weeks.

Reheating

To reheat leftovers, I cover the dish with foil and bake at 350°F (175°C) for about 20-30 minutes until warmed through. If in a rush, a microwave works, but I prefer the oven to keep the texture intact. A little extra sprinkle of Parmesan before reheating revives that freshly baked charm.

FAQs

Can I make this All-Day Meat Lasagna Recipe without chicken livers?

Absolutely! The chicken livers add a subtle richness and depth, but they’re optional. If you’re not a fan or can’t find them, simply omit and the lasagna will still be delicious. You might want to add a bit more of the other meats or a splash more stock to make up for the texture.
Do I have to use fresh pasta sheets?

Not at all! Fresh pasta is wonderful for texture and flavor, but no-boil lasagna noodles work just fine and make assembly quicker. Just make sure to cover the lasagna well with sauces so the noodles hydrate properly during baking.
How long should I let the ragu simmer?

For the best flavor, aim for at least 2 to 3 hours of gentle simmering, stirring occasionally. The longer, the better—if you have the patience, 4 hours will give you an incredibly deep, rich sauce that’s worth every minute.
Can I prepare components ahead of time?

Definitely! The ragu, ricotta mixture, and béchamel all refrigerate well and can be made a day or two in advance. This makes assembly day much easier, and flavors often deepen overnight.
What wine pairs well with this lasagna?

I love serving this rich lasagna with a medium-bodied red like Chianti or Sangiovese for a classic pairing. If you prefer white, a richer white like Chardonnay also complements the creamy béchamel nicely.

Final Thoughts

This All-Day Meat Lasagna Recipe holds a special place in my kitchen—it’s the kind of meal that turns cooking into an experience and sharing into a celebration. Sure, it takes some time, but the process invites you to slow down, savor, and create something memorable. When you finally cut that slice and taste the harmony of meats, cheeses, and herbs, you’ll know all that time was well spent. I promise, once you make it, you’ll find yourself reaching for this recipe again and again.