Layers of savory meat sauce, tender lasagna sheets, and a rich blend of ricotta, mozzarella, and pecorino romano cheeses come together for a festive meal.

While lasagna is often reserved for special occasions, this dish has a magical quality that goes even beyond holidays. It’s the kind of dish that transforms a regular day into an occasion, inviting everyone to gather around the table and just enjoy. Maybe it’s the meticulous layering process or the time that goes into each component, but there’s an undeniable sense of love in the dish.

What truly sets lasagna apart isn’t just the hours dedicated to creating its flavor, but the harmonious combination of ingredients. The meat sauce, simmered to perfection, adds a hearty depth, and the three cheeses bring layers of texture and a symphony of taste that keeps you craving more!

You need a large, deep pan to assemble this lasagna, and I’m using the deep roasting pan from the 8 piece ceramic bakeware set from Larder and Vine in Cabernet. This roasting pan is the best for making lasagna because even with the crispy edges, nothing sticks. I also love that the entire set is designed to save space, and all 8 pieces are stackable into one full stack. The deep roasting pan I’m using in this recipe is the base and the baking sheets in the set are the lid. 

If you’re looking for compact storage I totally recommend this set, it has all the baking essentials! Check out the trivets too, they can double as a spoon rest or oven mitt, and they compliment the bakeware for a great look on the dinner table! Use my code ‘breakthru’ for a 20% discount on your entire order at Larder and Vine.

Ingredients for three cheese lasagna

Simple, minimal ingredient recipes are seriously the best.

  • Sausage
  • Ground beef
  • Carrot
  • Onion
  • Celery
  • Garlic
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Tomato passata
  • Oregano
  • Lasagna sheets
  • Ricotta
  • Egg
  • Parsley
  • Mozzarella cheese
  • Pecorino romano

How to make three cheese lasagna

  1. Make meat sauce. In a deep pot, heat olive oil over medium heat and add chopped carrot, onion, celery, oregano, and garlic. Cook until vegetables are soft. Add sausage and ground beef to the pot and cook until browned, breaking into small pieces. Pour in tomato passata and cook on low for 4 hours or until most of the liquid has evaporated. Season with 1 tsp salt, ½ tsp pepper, garlic powder, and onion powder and remove from heat.
  2. Prepare ricotta mixture. In a bowl, mix ricotta with parsley and beaten egg and season with remaining salt and pepper.
  3. Preheat oven. Preheat the oven to 350°F (175°C).
  4. Assemble lasagna. In a deep baking dish, start with a layer of the meat sauce followed by a layer of lasagna sheets. Spread a portion of the ricotta mixture over the lasagna sheets and sprinkle with mozzarella and pecorino romano cheese. Repeat the layers until all ingredients are used, finishing with a generous topping of mozzarella and pecorino romano.
  5. Bake, rest, and serve. Bake in the preheated oven for 45 minutes or until the top is golden brown. Allow the lasagna to rest for about 20 minutes before slicing and serving.
Do I need to grease the baking dish?

No need! If using a ceramic pan from Larder and Vine, it naturally prevents sticking, eliminating the need for additional greasing.

Can I assemble the lasagna ahead of time and refrigerate it?

Certainly! Assemble the lasagna, cover it tightly, and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the preheated oven.

Why is it important to let the lasagna rest before serving?

Allowing the lasagna to rest helps it set and makes it easier to slice into neat portions. It also allows the flavors to meld, resulting in a more delicious and cohesive dish.

Three cheese lasagna large deep ceramic pan

Three Cheese Lasagna Recipe

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Layers of savory meat sauce, tender lasagna sheets, and a rich blend of ricotta, mozzarella, and pecorino romano cheeses come together for a festive meal.
Prep Time 45 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Course Main Course
Servings 12 servings

Ingredients
  

  • 1.5 lbs sausage
  • 1.5 lbs ground beef
  • 1 carrot finely chopped
  • ½ onion finely chopped
  • 2 sprigs celery finely chopped
  • 3 cloves garlic finely chopped
  • 2 tbsp olive oil
  • 1 ½ tsp salt divided
  • 1 tsp pepper divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 cups tomato passata
  • 1 tbsp fresh oregano
  • 25 lasagna sheets cooked
  • 4 cups ricotta
  • 1 egg
  • 1 tbsp parsley + more for garnish
  • 3 cups mozzarella cheese
  • 1 cup pecorino romano

Instructions
 

  • In a deep pot,, heat olive oil over medium heat. Add chopped carrot, onion, celery, oregano, and garlic. Cook until vegetables are soft.
  • Add sausage and ground beef to the pan. Cook until browned, breaking into small pieces. Pour in tomato passata and cook on low for 4 hours or until most of the liquid has evaporated. Season with 1 tsp salt, ½ tsp pepper, garlic, and onion powder and remove from heat.
  • In a bowl, mix ricotta with parsley and beaten egg. Season with remaining salt and pepper.
  • Preheat the oven to 350°F (175°C). In a deep baking dish, begin assembling the lasagna. Start with a layer of the meat sauce, followed by a layer of lasagna sheets. Spread a portion of the ricotta mixture over the lasagna sheets, then sprinkle with mozzarella and pecorino romano cheese. Repeat the layers until all ingredients are used, finishing with a generous topping of mozzarella and pecorino romano.
  • Bake in the preheated oven for 45 minutes or until the top is golden brown. Allow the lasagna to rest for about 20 minutes before slicing and serving. Sprinkle with parsley and enjoy your flavorful three cheese lasagna!

Notes

  • If you prefer extra crispy edges, broil the lasagna for 5 minutes after the 45 minute bake.
 
  • Season the meat sauce after cooking to avoid oversalting.
 
  • Let the lasagna rest before serving for cleaner slices. This also helps avoid watery lasagna.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my maple walnut cinnamon rollssavory sweet potato casserole, and rosemary balsamic carrots and parsnips!