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All-Day Meat Lasagna Recipe

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★★★★★

4.8 from 137 reviews

This All-Day Meat Lasagna is a rich, flavorful Italian classic featuring a slow-cooked Ragu Bolognese made with lamb, pork, veal, and optional chicken livers, layered with creamy ricotta and mozzarella besciamella, fresh pasta sheets, and finished with parmesan and fresh herbs. Perfect for a special family meal, it balances tender meat sauce, creamy cheeses, and delicate pasta for an unforgettable dining experience.

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

  • 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. Add the ground lamb, pork, veal, and finely chopped chicken livers if using. Cook, stirring and breaking up the meat, until browned and cooked through. Add the finely chopped onion, carrots, celery, garlic, sage, and optional red pepper flakes, cooking until the vegetables are softened.
  2. Add liquids and simmer: Pour in the crushed tomatoes, red wine, whole milk, stock, bay leaves, and fish sauce. Stir together, bring to a simmer, then reduce the heat to low. Let the sauce gently simmer uncovered for several hours, stirring occasionally, until it thickens and the flavors concentrate.
  3. Finish the Ragu: Once the sauce is thick and rich, stir in the heavy cream and season with salt and freshly ground black pepper to taste. Remove the bay leaves and stir in the minced basil or parsley. Set aside.
  4. Make the ricotta mixture: In a bowl, combine the whole-milk ricotta with eggs, minced basil or parsley, and salt and freshly ground black pepper. Mix until smooth and evenly combined. Set aside.
  5. Prepare the besciamella: Melt butter in a saucepan over medium heat, add the minced garlic and sauté briefly without browning. Stir in the flour and cook for a couple of minutes to form a roux. Gradually whisk in the whole milk, stirring constantly until the sauce thickens. Remove from heat, stir in the grated mozzarella, freshly grated nutmeg, salt, and pepper. Mix until smooth.
  6. Assemble the lasagna: In a large baking dish, spread a thin layer of the ragu on the bottom. Arrange a layer of pasta sheets over the sauce. Spread a portion of the ricotta mixture over the pasta, then drizzle some besciamella on top. Sprinkle with grated parmesan and some minced herbs. Repeat layering until all ingredients are used, finishing with a generous topping of parmesan and minced basil or parsley.
  7. Bake the lasagna: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for about 45 minutes. Remove the foil and bake for an additional 15 minutes or until bubbling and golden on top. Let the lasagna rest for 15-20 minutes before serving to set properly.

Notes

  • Using fresh rolled pasta sheets will give the best texture but no-boil noodles are a convenient alternative.
  • Chicken livers in the ragu add depth and traditional flavor but can be omitted for a milder sauce.
  • Homemade chicken or veal stock enhances richness; low-sodium canned broth works well as a substitute.
  • The long slow simmer of the ragu is key to developing intense flavors and tender meat.
  • Allowing the lasagna to rest before slicing helps the layers set and makes serving easier.

Keywords: lasagna, meat lasagna, ragu bolognese, Italian lasagna, baked pasta, comfort food

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