Four Meat Ragu Lasagna
Smoked pork chops are among the top favorites in our family.
Recipe Summary Four Meat Ragu Lasagna
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.
Ingredients | Smoked Pork Loin Sandwich4 tablespoons unsalted butter4 tablespoons all-purpose flour2 ⅔ cups milkFreshly grated nutmeg to tasteSalt and freshly ground black pepper to taste2 ounces pancetta, finely chopped1 medium onion, minced1 medium celery with leaves, minced1 small carrot, minced4 ounces boneless veal shoulder or round, ground4 ounces pork loin, trimmed of fat, or ground pork8 ounces beef skirt steak, ground1 ounce thinly sliced prosciutto di Parma, chopped⅔ cup dry red wine1 ½ cups chicken stock2 cups milk3 (18 ounce) cans plum tomatoes, drained12 no-boil lasagna noodles, or more if needed½ cup shredded Parmesan cheese1 cup shredded mozzarella cheeseReynolds Wrap® Aluminum FoilDirectionsIn 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 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.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 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.What's Gaby Cooking (http://whatsgabycooking.com/)Cover your lasagna with Reynolds Wrap® Aluminum Foil for an evenly baked lasagna and to prevent the top from over browning.Info | Smoked Pork Loin Sandwichprep:
45 mins
cook:
4 hrs
total:
4 hrs 45 mins
Servings:
12
Yield:
12 servings
TAG : Four Meat Ragu LasagnaTrusted Brands: Recipes and Tips, Reynolds®,
