Lasagna is a classic Italian dish that typically consists of layered pasta, cheese, tomato sauce, and some kind of meat. While there are many variations when it comes to lasagna recipes, one of the most important considerations is what type of meat to use. The meat provides important protein and flavor to balance out the cheese and noodles. Choosing the right meat to complement the other lasagna ingredients is key.
When selecting meat for lasagna, there are a few quick factors to consider:
- Flavor – Does the meat have a mild or bold flavor? Stronger meats stand up better to robust tomato sauce.
- Texture – Meats like ground beef or sausage add texture while meats like ham or chicken breast will have a smoother consistency.
- Fat content – Fattier meats like sausage and ground beef add moisture while leaner meats require extra oil.
- Pre-cooked vs raw – Raw meats like ground beef must be cooked first while ham and chicken are pre-cooked.
Taking these elements into account will help determine the best meat choices for your lasagna recipe.
Popular Lasagna Meat Options
There are several excellent candidates when selecting what meat to use in lasagna:
Ground Beef
Ground beef is a very popular option for lasagna. Here are some key advantages:
- Universally appealing, family-friendly flavor.
- Provides texture from the ground meat crumbles.
- Fat content adds moisture to the lasagna.
- Raw meat must be pre-cooked before assembling lasagna.
- Budget-friendly price point.
Pre-cooking the ground beef removes excess grease. Make sure to not overcook or the meat will be dry. Ground beef pairs well with most cheese and sauce flavors. It’s no wonder why it’s the most common lasagna meat.
Italian Sausage
Italian sausage is another excellent lasagna meat:
- Signature robust, Italian flavor.
- Pre-mixed seasonings flavor the sauce.
- The fat content keeps lasagna moist.
- Provides texture from sausage crumbles.
- Must be pre-cooked before lasagna assembly.
- More expensive than ground beef.
Italian sausage really amplifies the classic Italian lasagna flavor. Remove sausage from the casings and cook in sauce to add that seasoned flavor.
Ground Pork
While less common, ground pork can make tasty lasagna:
- Milder flavor than beef.
- Still provides meaty texture.
- Higher fat content compared to beef.
- Typically more expensive than ground beef.
- Works well with bold sauces.
- Must be cooked before assembling lasagna.
Ground pork provides a lighter meat option for lasagna. Mixing it with ground beef is also an option. Cook it thoroughly before lasagna assembly.
Chicken
Chicken breast can also be used for lasagna:
- Lighter chicken flavor.
- Leaner than ground meats.
- Gives a smoother texture.
- Usually pre-cooked.
- May dry out if not layered properly.
Chicken lasagna provides a lighter take on the dish. Substitute chicken for red meats by dicing or shredding pre-cooked chicken breast. White meat chicken has a more delicate flavor that won’t compete as much with strong cheese or tomato sauce flavors.
Ham
Ham or prosciutto add another flavor direction for lasagna:
- Unique smokey, salty flavor.
- Typically pre-cooked so no pre-cooking needed.
- Gives silky texture.
- May overwhelm other flavors if too much is added.
The salty, cured flavor of ham or prosciutto balances out the acidity of tomato sauce in lasagna. Use thin slices layered between pasta and cheese. A little bit goes a long way to add meaty flavor without overpowering.
Chorizo Sausage
Spicy chorizo sausage can spice up lasagna:
- Adds smoky, spicy flavor.
- Made from ground pork so has good fat content.
- Already seasoned so adds lots of flavor.
- May overwhelm other flavors if too much added.
- Pre-cooking required.
The zesty kick of chorizo brings exciting flavor to lasagna. Use it in moderation mixed with other meats. Pre-cook the crumbled sausage before layering it into the lasagna. The spicy flavor pairs well with bold tomato sauce.
How Much Meat for Lasagna?
A standard 9×13 inch lasagna will need between 1 1⁄2 to 2 pounds of meat total. This equals around 450-600g. Here is a helpful table with meat amounts depending on layering:
| Lasagna Layers | Meat per Layer | Total Meat for 9×13 Pan |
|---|---|---|
| 3 Layers | 1⁄2 pound (225g) per layer | 1 1⁄2 pounds (675g) |
| 4 Layers | 1⁄3 pound (150g) per layer | 1 1⁄3 pounds (600g) |
| 5 Layers | 1⁄4 pound (115g) per layer | 1 1⁄4 pounds (560g) |
For a heartier lasagna, use a thicker meat layer in the range of 1⁄2 pound per layer. For a more delicate lasagna, reduce the meat down to 1⁄4 pound per layer. Keep the total meat around 1 1⁄2 to 2 pounds depending on preferences.
Best Meat Combinations
While a single meat type can make excellent lasagna, combining 2 or 3 meats can result in an even richer flavor. Here are some of the best lasagna meat combo options:
Ground Beef and Italian Sausage
This dynamic duo makes a meaty, savory lasagna. The ground beef provides familiar flavor and texture while the sausage kicks it up a notch with fennel, garlic and other seasonings. Highly recommended combo.
Ground Beef and Ham
The classic taste of ground beef paired with the refined flavor of ham creates balanced depth. The beef gives the dish body while the ham provides a concentrated meatiness.
Chicken and Ham
For a light and elegant lasagna, combine chicken breast with thin slices of ham or prosciutto. This allows the refined meat flavors to shine through without the heavier red sauce and cheese flavors.
Ground Pork and Chorizo
This flavor-packed pairing adds delightful complexity to lasagna. The chorizo brings smoky spiciness while the ground pork lends mildness. Use a 50/50 ratio for a spicy kick.
Sausage, Spinach, and Ricotta
This blend is delicious in a white lasagna with no tomato sauce. The combination of fennel sausage, fresh spinach, and creamy ricotta cheese makes a satisfying filling. Season sausage and wilt spinach before assembly.
Cooking Tips for Meats
To achieve the best results when cooking lasagna meats:
- Always cook raw meats before assembling lasagna and drain any excess grease.
- If using multiple meats, cook them separately to desired doneness and then combine.
- Avoid overcooking to prevent meats from becoming tough and dry.
- Season meats while cooking to maximize flavor.
- Allow cooked meats to cool before layering so they don’t melt cheese prematurely.
- Spread meats in an even layer between noodles and sauce to prevent dry pockets.
Proper cooking and layering of the meats will ensure your lasagna has optimal texture and moisture.
Ideal Cheese Pairings
The cheese in lasagna provides creamy contrast to the meat. Here are good cheese pairings for popular lasagna meats:
For Ground Beef or Sausage:
Ricotta, mozzarella, parmesan
For Chicken or Ham:
Ricotta, fontina, goat cheese
For Pork:
Ricotta, provolone, feta
Standard ricotta and mozzarella are foolproof cheese choices for any red meat lasagna. Expand the flavors by experimenting with bolder cheeses like gorgonzola, parmesan, fontina or goat cheese. White lasagna allows even more creativity with cheese pairings.
Conclusion
Lasagna offers a versatile canvas for combining meats and cheeses. While there’s no absolute right or wrong meat for lasagna, consider the flavor, texture and preparation to create the lasagna of your dreams. Favorites like ground beef, Italian sausage, chicken and ham are all sure bets. For extra indulgence, mix and match meats like ground pork with chorizo, or chicken with prosciutto. Just adhere to the cardinal rules of properly browning meats and layering them evenly with noodles and cheese. With the endless meat and cheese possibilities, you can put a unique spin on this comforting Italian casserole. Serve your lasagna masterpiece with a leafy green salad and crusty garlic bread. Your tastebuds will thank you!