Three Cheese Lasagna

Ingredients needed

Meat sauce

Soffrito: This aromatic mix of onions, celery and carrots form the base of many slow-cooked or braised dishes. Fresh garlic cloves. Fresh herbs: I used a combination of rosemary, thyme and oregano. Marjoram, basil, parsley and bay leaf can also be used. Ground meat: I used both ground beef and ground pork (beef mince and pork mince). You can use beef only, if you prefer. Crushed tomatoes. Tomato paste. Beef broth/beef stock. Pinch of sugar (optional). Salt and black pepper.

For the three cheese sauce

Butter. Flour. All purpose flour. Milk. I used whole milk/full cream milk but you can use half and half too if you prefer. Cream. Heavy cream or fresh whipping cream. Cheese: I used cheddar cheese, gruyere and parmesan cheese. Any good melting cheese will work well but choose cheeses that are rich in flavor. Asiaga, mozzarella cheese, Grana Padano, Pecorino Romano, Havarti, etc.

For the lasagna

Noodles/pasta sheets. I used no-boil dried lasagna sheets but you can use fresh pasta too. Extra cheese for the topping. You can use the same cheese mixture you used for the sauce or use only one cheese for the topping.

How to make three cheese lasagna

Can I make lasagna ahead?

Lasagna is the perfect make-ahead dish. It can be assembled fully then covered and kept in the refrigerator for a day before baking. To freeze lasagna, assemble in a freezer-safe dish. Cover with foil and wrap in plastic wrap then freeze for up to 3 months. Bake from frozen until the lasagna noodles are cooked through. Any leftovers can be kept in an airtight container for up to 3 days and reheated in the microwave or a hot oven.