All-Day Meat Lasagna Recipe

Ingredients

• 30 ml (2 tablespoons)extra-virgin olive oil
• 57 g (4 tablespoons)butter
• 302 g (⅔ pound)ground lamb (or 85/15 ground beef)
• 302 g (⅔ pound)ground pork
• 302 g (⅔ pound)ground veal
• 113 g (4 ounces)chicken livers, finely chopped (optional)
• 1 large onion (about 355 ml / 1½ cups), finely choppedonion
• 2 large carrots (about 240 ml / 1 cup), peeled and cut into 6 mm dicecarrots
• 3 large ribs (about 240 ml / 1 cup), peeled and cut into 6 mm dicecelery
• 4 clovesgarlic, finely minced or grated
• 120 ml (½ cup)fresh sage leaves, finely chopped
• A large pinch (optional)red pepper flakes
• 794 g (28 ounces)crushed Italian plum tomatoes, preferably D.O.P. San Marzano
• 355 ml (1½ cups)dry red wine (white wine also works)
• 355 ml (1½ cups)whole milk
• 475 ml (2 cups)homemade chicken or veal stock, or low-sodium canned chicken broth
• 2bay leaves
• 15 ml (1 tablespoon)Vietnamese or Thai fish sauce
• 120 ml (½ cup)double cream
• To tastesalt and freshly ground black pepper
• 120 ml (½ cup)basil or parsley, minced, or a mixture
• 710 ml (3 cups)whole-milk ricotta
• To tastesalt and freshly ground black pepper
• 2 largeeggs
• 60 ml (¼ cup)basil or parsley, minced, or a mixture
• 28 g (2 tablespoons)butter
• 16 g (2 tablespoons)plain flour
• 2 clovesgarlic, finely minced or grated
• 475 ml (2 cups)whole milk
• 227 g (½ pound)low-moisture whole-milk mozzarella, grated
• 1.25 ml (¼ teaspoon)freshly grated nutmeg
• To tastesalt and freshly ground black pepper
• 15 sheets, each about 10 × 20 cm (4 × 8 inches)fresh rolled pasta, or no-boil lasagne sheets
• 113 g (4 ounces; about 475 ml / 2 cups)Parmesan, preferably Parmigiano-Reggiano, finely grated
• 30 ml (2 tablespoons)basil or parsley, minced, or a mixture

Instructions

1. 1

   Brown the meat

   Heat the olive oil and 57 g butter in a large, heavy-based pot over medium heat until melted and hot. Add the lamb, pork, veal and chicken livers, if using, and break up the meat with a wooden spoon. Brown well for about 10 minutes. Add the onion, carrots, celery, garlic and sage; cook for about 10 minutes, until the vegetables soften. Stir in the red pepper flakes, if using.

2. 2

   Add the liquids

   Pour in the crushed tomatoes, wine, 355 ml milk, stock, bay leaves and fish sauce. Stir to combine and bring the mixture to a gentle simmer.

3. 3

   Simmer the ragù

   Turn the heat very low and simmer partially covered for 3 to 4 hours, stirring occasionally, until thickened and well melded. Near the end, stir in the cream, season with salt and pepper, and remove the bay leaves. Mix in the minced basil or parsley.

4. 4

   Mix the ricotta

   Combine the ricotta, eggs and 60 ml minced basil or parsley in a bowl. Season well with salt and pepper, then mix until smooth and evenly combined.

5. 5

   Make the besciamella

   Melt 28 g butter in a saucepan over medium heat. Add the garlic and cook briefly, until fragrant. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to make a roux. Gradually whisk in 475 ml milk and keep whisking until the sauce is smooth and thickened. Take it off the heat and stir in the mozzarella, nutmeg, salt and pepper.

6. 6

   Heat the oven

   Preheat the oven to 190°C (375°F).

7. 7

   Layer the lasagna

   Spread a thin layer of ragù in the bottom of a large rectangular baking dish. Add a layer of pasta, then spread on some ricotta mixture, spoon over more ragù, add besciamella and sprinkle with Parmesan. Repeat the layers until the ingredients are used, finishing with pasta topped with besciamella, a generous amount of Parmesan and the minced basil or parsley.

8. 8

   Bake until golden

   Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for a further 15 to 20 minutes, until the top is golden and bubbling.

9. 9

   Rest and serve

   Leave the lasagna to stand for about 15 minutes before slicing so the layers can set. Garnish with extra fresh herbs, if desired, and serve warm.

What is meat lasagna?

Lasagna is an Italian baked pasta dish built from layers of pasta and filling. This version takes inspiration from classic meat ragù and besciamella combinations, adding ricotta for extra creaminess.

Slow-simmered meat gives the sauce depth, while herbs and a blend of cheeses bring freshness and richness. It is a generous, hearty bake suited to a leisurely meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 58g protein, 58g carbs, 46g fat.

The pasta and tomatoes supply much of the carbohydrates, while the meat and cheeses contribute much of the protein. Fat comes mainly from the meat, oil, butter, cream and full-fat cheeses; serve a slice with salad or vegetables for a more balanced plate.

Building flavour in the ragù

Mixed meats: Lamb, pork and veal give the ragù a varied, savoury base; the optional chicken livers add another layer of flavour. Beef can replace the lamb as specified.

Vegetable base: Finely chopped onion, carrot, celery, garlic and sage soften in the pot before the liquids go in. Take time to brown the meat and soften the vegetables rather than rushing these early stages.

Long simmer: Keep the sauce at a very gentle bubble for 3 to 4 hours, partially covered. Stir occasionally and check that the bottom is not catching as the liquid reduces.

Getting the sauces right

Ricotta filling: Mix the ricotta, eggs and herbs until smooth and season it well. The eggs help the filling hold together as the lasagna bakes.

Besciamella: Whisk the milk into the flour-and-butter roux gradually to avoid lumps. Keep whisking until the sauce thickens, then add the mozzarella and nutmeg off the heat.

Layering for an even bake

Start: A thin coating of ragù on the base helps the pasta sit neatly in the dish. Spread each filling in a reasonably even layer so every portion includes the different sauces.

Finish: Follow the recipe's order of pasta, ricotta, ragù, besciamella and Parmesan, and end with pasta covered in besciamella and cheese. The top should be well covered before it goes into the oven.

Checking texture and timing

Sauce: The ragù should be thick after its long simmer, not watery. A gentle simmer is important; vigorous boiling can reduce it too quickly and make it more likely to catch.

Top: Bake covered for 40 minutes, then uncover for 15 to 20 minutes. Look for a golden surface and bubbling around the edges before taking the dish out.

Resting and serving

Rest: Leave the baked lasagna for about 15 minutes before cutting. This gives the layers time to settle, making it easier to serve neat portions.

Alongside: A crisp green salad or simply dressed vegetables can balance the richness of the meat, ricotta and cheese. Serve while warm, with extra herbs if you like.

Recipe notes & tips

• Chop the onion, carrots and celery finely so they soften evenly in the ragù.
• Keep the ragù at a low simmer and stir it from time to time during its long cooking.
• Add the milk to the roux gradually while whisking to help keep the besciamella smooth.
• Spread the fillings evenly so each slice has a good mix of pasta, ragù and cheese sauces.
• Let the lasagna rest for the full 15 minutes before slicing for more stable portions.

Variations

• Use beef: Replace the ground lamb with 85/15 ground beef as suggested in the ingredient list.
• Skip the livers: Leave out the optional chicken livers while keeping the rest of the ragù ingredients the same.
• Change the wine: Use dry white wine instead of red wine in the ragù.
• Mix the herbs: Use basil, parsley or a combination wherever the recipe gives the choice.
• Add gentle heat: Include the optional pinch of red pepper flakes for a mild chilli note.

Common mistakes to avoid

• Rushing the browning: Give the meat about 10 minutes to brown well before adding the vegetables.
• Boiling the ragù hard: Keep it at a very low simmer so it reduces gradually rather than catching on the base.
• Adding milk too quickly: Whisk it into the roux gradually to help prevent lumps.
• Uneven layers: Spread each component across the pasta so the filling is distributed through the dish.
• Slicing straight away: Rest the baked lasagna for about 15 minutes so the layers have time to set.

How to store

Refrigerate leftover lasagna in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout; cover the dish in the oven to help keep it from drying out.

Frequently asked questions