Name: Four Meat Ragu Lasagna
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Unsalted butter - 4 tablespoons; All-purpose flour - 4 tablespoons; Milk - 2 ⅔ cups; Freshly grated nutmeg to taste - 2 ⅔ cups; Salt and freshly ground black pepper to taste - 2 ⅔ cups; Pancetta, finely chopped - 2 ounces; Onion, minced - 1 medium; Celery with leaves, minced - 1 medium; Carrot, minced - 1 small; Boneless veal shoulder or round, ground - 4 ounces; Pork loin, trimmed of fat, or ground pork - 4 ounces; Beef skirt steak, ground - 8 ounces; Thinly sliced prosciutto di Parma, chopped - 1 ounce; Dry red wine - ⅔ cup; Chicken stock - 1 ½ cups; Milk - 2 cups; Plum tomatoes, drained - 3 (18 ounce) cans; No-boil lasagna noodles, or more if needed - 12; Shredded Parmesan cheese - ½ cup; Shredded mozzarella cheese - 1 cup; Reynolds Wrap® Aluminum Foil - 1 cup

Ingredients for - Four Meat Ragu Lasagna

1. Unsalted butter 4 tablespoons

2. All-purpose flour 4 tablespoons

3. Milk 2 ⅔ cups

4. Freshly grated nutmeg to taste 2 ⅔ cups

5. Salt and freshly ground black pepper to taste 2 ⅔ cups

6. Pancetta, finely chopped 2 ounces

7. Onion, minced 1 medium

8. Celery with leaves, minced 1 medium

9. Carrot, minced 1 small

10. Boneless veal shoulder or round, ground 4 ounces

11. Pork loin, trimmed of fat, or ground pork 4 ounces

12. Beef skirt steak, ground 8 ounces

13. Thinly sliced prosciutto di Parma, chopped 1 ounce

14. Dry red wine ⅔ cup

15. Chicken stock 1 ½ cups

16. Milk 2 cups

17. Plum tomatoes, drained 3 (18 ounce) cans

18. No-boil lasagna noodles, or more if needed 12

19. Shredded Parmesan cheese ½ cup

20. Shredded mozzarella cheese 1 cup

21. Reynolds Wrap® Aluminum Foil 1 cup

How to cook deliciously - Four Meat Ragu Lasagna

1 . Stage

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.

2 . Stage

Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, 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.

3 . Stage

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.

4 . Stage

In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel 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.