Three Cheese Lasagna in Cabernet Roasting Pan

Three Cheese Lasagna Recipe

Day 5 of our 12 Days of Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. For day 5, Franchesca baked her classic Three Cheese Lasagna recipe.  With this recipe, you can turn any simple weeknight dinner into a special occasion.

You may think the ingredients is what makes the dish spectacular, but you truly have to keep in mind the vessel you use to bake your lasagna or any dinner in. Franchesca chose to use her Deep Roasting Pan from our Ceramic Bakeware Set to bake her classic recipe as it's nonstick so each piece slides out with ease and clean up is easier than ever. No soaking or scrubbing, just pop the bakeware in the dishwasher and you're done!

Discover more of Franchesca's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!

Three Cheese Lasagna in Cabernet Roasting Pan

Recipe Summary

Prep time

45 minutes

Cook time

5 hours





Recipe Ingredients

  • 1 ½ lbs sausage

  • 1 ½ lbs ground beef

  • 1 carrot, finely chopped

  • ½ onion, finely chopped

  • 2 celery ribs, finely chopped

  • 3 cloves garlic, finely chopped

  • 2 tablespoons olive oil

  • 1 ½ teaspoon salt, divided

  • 1 teaspoon pepper, divided

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 cups tomato passata

  • 1 tablespoons fresh oregano

  • 25 lasagna sheets, cooked

  • 4 cups ricotta

  • 1 egg

  • 1 tablespoon parsley, extra for garnish

  • 3 cups mozzarella cheese

  • 1 cup pecorino romano

Recipe Directions

In a Dutch oven, 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!

Recipe Tips

  • 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 over salting.
  • Let the lasagna rest before serving for cleaner slices. This also helps avoid watery lasagna.
  • Use the Deep Roasting Pan in the Larder & Vine Bakeware Set for even baking and easy clean up. 


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.

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