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Four Meat Ragú Lasagna
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Four Meat Ragú Lasagna

4 Hr(s) 45 Min(s)
45 Min(s) Prep
4 Hr(s) Cook
Your family will have a new holiday tradition with one bite of this hearty, feel-good dish from Gaby Dalkin of What’s Gaby Cooking.
What You Need
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1 serving
Original recipe yields 1 serving
4 tablespoons unsalted butter
4 tablespoons flour
2-1/3 cups milk
Freshly grated nutmeg to taste
salt and freshly ground pepper to taste
2 ounces pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces veal shoulder or round, ground
4 ounces pork loin, trimmed of fat, or 4 ounces, ground
8 ounces beef skirt steak, ground
1 ounce thinly sliced prosciutto di Parma, chopped
2/3 cup red wine
1-1/2 cups chicken stock
2 cups milk
3 cans plum tomatoes, drained
12-15 no-cook lasagna noodles
1/2 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Reynolds Wrap® Aluminum Foil
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
Heat a large Dutch oven over medium-high heat. Add the pancetta and sauté, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6–7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
In a large baking dish, spread a thin layer of the béchamel sauce. Add a layer of pasta, then a layer of béchamel and then a layer of ragú. Repeat until you have used all of your pasta. On the top layer of pasta, spread the béchamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40–45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.
Kitchen Tips
Tip 1
Reynolds Kitchens Tip
Cover your lasagna with Reynolds Wrap® Aluminum Foil for an evenly baked lasagna and to prevent the top from over browning.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
12-15 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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