The Best Lasagna: Three-Meat Lasagna with Porcini Mushrooms and Truffle

This elegant twist on classic lasagna combines three types of meat, wild mushrooms, and a hint of truffle for a rich and unforgettable flavor.

Preparation Time for The Best Lasagna

• Prep: 1 hour
• Cooking: 1 hour 45 minutes
• Total: 2 hours 45 minutes
• Servings: 8-10

The Best Lasagna Ingredients

For the Meat Sauce

• 400g ground beef (80/20)
• 300g Italian sausage, removed from casing
• 200g pancetta, diced
• 2 medium onions, finely diced
• 4 cloves garlic, minced
• 30g dried porcini mushrooms, rehydrated
• 200g fresh cremini mushrooms, sliced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 800g crushed San Marzano tomatoes
• 200ml red wine (preferably Chianti)
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Salt and freshly ground black pepper
• 2 cuillères à soupe d’huile d’olive

For the Béchamel Sauce

• 100g butter
• 100g all-purpose flour
• 1L whole milk
• 1/4 tsp freshly grated nutmeg
• Salt and white pepper to taste
• 2 tbsp truffle oil (optional)

The Best Lasagna Assembly

• 500g fresh lasagna sheets
• 300g Parmigiano-Reggiano, freshly grated
• 250g fresh mozzarella, torn into small pieces
• Fresh basil leaves
• Extra virgin olive oil for drizzling

Instructions

1: Prepare the Meat Sauce

1. Soak dried porcini mushrooms in hot water for 30 minutes. Reserve the soaking liquid after straining.
2. First, heat olive oil in a large pot over medium heat. Then, add pancetta and cook until crispy
3. Add onions, carrots, and celery. Cook until softened (10 minutes).
4. Add garlic and cook for 1 minute until fragrant.
5. Increase heat to medium-high. Add ground beef and sausage, breaking up with a spoon.
6. Once meat is browned, add both types of mushrooms.
7. Add wine and simmer until reduced by half.
8. Add tomatoes, herbs, and strained porcini liquid.
9. Simmer on low for 1 hour, stirring occasionally.
10. Season to taste with salt and pepper.

2: Make the Béchamel

1. Melt butter in a saucepan over medium heat.
2. Add flour and whisk for 2-3 minutes to make a roux.
3. Gradually add warm milk, whisking constantly to prevent lumps.
4. Cook until thickened, about 10 minutes.
5. Add nutmeg, salt, and white pepper.
6. Optional: stir in truffle oil.

3: Assembly

1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of béchamel in a 9×13 inch baking dish.
3. Layer in this order:
   • Lasagna sheets
   • Meat sauce
   • Béchamel
   • Parmigiano and mozzarella
4. Repeat layers 3-4 times.
5. Final layer: extra béchamel and cheese.

4: Baking The Best Lasagna

1. Cover with foil and bake for 45 minutes.
2. Remove foil and bake additional 15-20 minutes until golden.
3. Rest for 20 minutes before serving.
4. Garnish with fresh basil and drizzle with olive oil.

Chef’s Tips

• Use room temperature ingredients for even cooking
• Don’t overcrowd the pan when browning meat
• Let each layer of pasta absorb the sauces
• Save some béchamel and cheese for extra creaminess on top
• Rest the lasagna to allow proper setting

Wine Pairing

Serve with a full-bodied Italian red wine such as Barolo, Chianti Classico Riserva, or Brunello di Montalcino.

Storage

• Refrigerate: Up to 4 days
• Freeze: Up to 3 months, wrapped well
• Reheat: Cover with foil and warm at 160°C until heated through

This recipe elevates the classic lasagna with premium ingredients while maintaining its comforting essence. The combination of three meats, wild mushrooms, and optional truffle creates layers of complex flavors that will impress any gourmet food lover.

For a delicious variation, check out this Truffled Mushroom Lasagna.