Name: Ultimate Four Meat Ragu Lasagna
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 12
Cuisine: US
Ingredients: 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 2/3 cups whole milk; Freshly grated nutmeg to taste; Salt and freshly ground black pepper to taste; 2 ounces pancetta, finely chopped; 1 medium yellow onion, minced; 1 medium celery stalk with leaves, minced; 1 small carrot, minced; 4 ounces boneless veal shoulder, ground; 4 ounces pork loin, trimmed of fat and ground; 8 ounces beef skirt steak, ground; 1 ounce thinly sliced prosciutto di Parma, chopped; 2/3 cup dry red wine (such as Chianti or Sangiovese); 1 1/2 cups high-quality chicken stock; 2 cups whole milk (for ragu); 3 (18-ounce) cans plum tomatoes, drained; 12 no-boil lasagna noodles (or more, as needed); 1/2 cup freshly grated Parmesan cheese; 1 cup shredded mozzarella cheese; Reynolds Wrap® Aluminum Foil

Embark on a culinary journey with this robust and comforting lasagna, a symphony of four meats simmered to perfection in a rich, homemade ragu. Layered with creamy béchamel and tender pasta, this dish promises a deeply satisfying experience that will become a cherished tradition.

Follow The Directions

01

Step

Prepare the Béchamel: In a large saucepan, melt the butter over medium heat. (2 minutes) Whisk in the flour and cook, stirring constantly, for 3 minutes to form a roux. Gradually whisk in the milk and a pinch of nutmeg. Cook over medium heat, whisking frequently, for 5-7 minutes, or until the sauce has thickened and coats the back of a spoon. Season generously with salt and pepper. Remove from heat and set aside to cool slightly.

02

Step

Craft the Ragu: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pancetta and sauté, stirring occasionally, for 5 minutes, or until crisp and golden. Add the onion, celery, and carrot; cook, stirring occasionally, until softened and fragrant, about 7-8 minutes. Add the ground veal, pork, and beef; cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain off any excess fat.

03

Step

Simmer the Ragu: Pour in the red wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has reduced by half, about 5 minutes. Add 1/2 cup of chicken stock and simmer until evaporated, about 8 minutes. Repeat with another 1/2 cup of stock. Stir in the remaining 1/2 cup of stock and milk. Partially cover the pot and cook for 1 hour, stirring occasionally. Add the drained plum tomatoes, crushing them with your hands as you add them to the pot. Cook uncovered over medium-low heat for another 45 minutes, or until the sauce has thickened and the flavors have melded. Season to taste with salt and pepper.

04

Step

Assemble the Lasagna: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of béchamel sauce evenly over the bottom of the dish. Arrange a layer of no-boil lasagna noodles over the béchamel. Spread another layer of béchamel over the noodles, followed by a generous layer of the meat ragu. Repeat layering until all the noodles and sauce are used, ending with a layer of béchamel on top.

05

Step

Bake the Lasagna: Sprinkle the Parmesan and mozzarella cheeses evenly over the top layer of béchamel. Cover the baking dish tightly with Reynolds Wrap® Aluminum Foil. Bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, golden brown, and bubbly. Let the lasagna rest for 15 minutes before slicing and serving.