Traditional Bolognese lasagne uses only beef and pork—this four-meat version would horrify every Italian nonna alive.
The Ultimate Lasagne
Dive into a cheesy paradise with our Ultimate Lasagne, where hearty ragu meets velvety béchamel, all nestled between sheets of perfectly cooked pasta. This crowd-pleaser is layered to perfection, offering a warm, comforting dish that's ideal for family gatherings or cozy nights in. Get ready to impress your taste buds and those of your guests with every delicious bite!
Prep
30
min
Cook
45
min
Serves
8
people
Level
intermediate
The Story
This four-meat monster actually traces back to 1960s Bologna when postwar prosperity let Italian housewives splurge on multiple proteins—what started as Sunday-only indulgence became the template for American-Italian restaurants desperate to out-excess each other, turning traditional ragù Bolognese from a refined beef-and-pork duet into this full-blown barnyard symphony that would make actual Bolognese nonnas weep into their aprons.
Regional Twist
In Rome's Trastevere district, they ditch the lamb entirely, double the ground pork, and fold fresh ricotta directly into the béchamel sauce for extra creaminess.
📝 Ingredients
Shopping List
- 2 cups (473 ml) béchamel sauce
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground chicken
- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground pork
- 12 sheets lasagne pasta
- 1 cup (237 ml) mozzarella cheese
- 1 cup (237 ml) parmesan cheese
- 2 cups (473 ml) ragu sauce
Pantry Items
Amounts also listed in instructions below
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, cook the ground meats until browned. Drain excess fat.
- 3
Add ragu sauce to the skillet and simmer for 20 minutes.
- 4
In a separate pot, prepare the béchamel sauce.
- 5
Layer the lasagne: start with a layer of ragu, then a layer of béchamel, followed by a layer of pasta. Repeat until all ingredients are used, finishing with béchamel and cheese on top.
- 6
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- 7
Let it cool for 10 minutes before serving.
💡 Pro Tips
- ✓Brown your 4-meat mixture in batches at high heat (400°F+ pan surface) to achieve proper Maillard reaction - overcrowding drops temperature below 280°F and causes steaming instead of browning.technique400°F+ pan surface
- ✓Cook your béchamel to exactly 185°F to activate flour's thickening power without breaking the emulsion - use a 1:1 butter-to-flour roux ratio for proper binding strength.technique185°F, 1:1 ratio
- ✓Rest your assembled lasagne 30-45 minutes before baking so pasta sheets partially hydrate and won't absorb excess moisture from sauces during cooking.timing30-45 minutes
- ✓Use fresh mozzarella with 60-65% moisture content and pat dry - high-moisture varieties release water during baking and create soggy layers.ingredient60-65% moisture
- ✓Insert a probe thermometer into center - lasagne is perfectly done when internal temperature reaches 165°F, ensuring proteins are safe and cheeses are fully melted.equipment165°F internal
Share this recipe
Prep
30
min
Cook
45
min
Serves
8
people
Level
intermediate
Share this recipe
Traditional Bolognese lasagne uses only beef and pork—this four-meat version would horrify every Italian nonna alive.
The Ultimate Lasagne
Dive into a cheesy paradise with our Ultimate Lasagne, where hearty ragu meets velvety béchamel, all nestled between sheets of perfectly cooked pasta. This crowd-pleaser is layered to perfection, offering a warm, comforting dish that's ideal for family gatherings or cozy nights in. Get ready to impress your taste buds and those of your guests with every delicious bite!
The Story
This four-meat monster actually traces back to 1960s Bologna when postwar prosperity let Italian housewives splurge on multiple proteins—what started as Sunday-only indulgence became the template for American-Italian restaurants desperate to out-excess each other, turning traditional ragù Bolognese from a refined beef-and-pork duet into this full-blown barnyard symphony that would make actual Bolognese nonnas weep into their aprons.
Regional Twist
In Rome's Trastevere district, they ditch the lamb entirely, double the ground pork, and fold fresh ricotta directly into the béchamel sauce for extra creaminess.
📝 Ingredients
Shopping List
- 2 cups (473 ml) béchamel sauce
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground chicken
- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground pork
- 12 sheets lasagne pasta
- 1 cup (237 ml) mozzarella cheese
- 1 cup (237 ml) parmesan cheese
- 2 cups (473 ml) ragu sauce
Pantry Items
Amounts also listed in instructions below
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, cook the ground meats until browned. Drain excess fat.
- 3
Add ragu sauce to the skillet and simmer for 20 minutes.
- 4
In a separate pot, prepare the béchamel sauce.
- 5
Layer the lasagne: start with a layer of ragu, then a layer of béchamel, followed by a layer of pasta. Repeat until all ingredients are used, finishing with béchamel and cheese on top.
- 6
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- 7
Let it cool for 10 minutes before serving.
💡 Pro Tips
- ✓Brown your 4-meat mixture in batches at high heat (400°F+ pan surface) to achieve proper Maillard reaction - overcrowding drops temperature below 280°F and causes steaming instead of browning.technique400°F+ pan surface
- ✓Cook your béchamel to exactly 185°F to activate flour's thickening power without breaking the emulsion - use a 1:1 butter-to-flour roux ratio for proper binding strength.technique185°F, 1:1 ratio
- ✓Rest your assembled lasagne 30-45 minutes before baking so pasta sheets partially hydrate and won't absorb excess moisture from sauces during cooking.timing30-45 minutes
- ✓Use fresh mozzarella with 60-65% moisture content and pat dry - high-moisture varieties release water during baking and create soggy layers.ingredient60-65% moisture
- ✓Insert a probe thermometer into center - lasagne is perfectly done when internal temperature reaches 165°F, ensuring proteins are safe and cheeses are fully melted.equipment165°F internal