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December 18, 2025

The Ultimate Thanksgiving Lasagna

Tag: pasta Tag: italian Tag: comfort Tag: holiday Tag: project-cook
Prep
2h
Cook
6h
Total
8h
Hero image for The Ultimate Thanksgiving Lasagna

This isn’t just a pasta dish; it’s a project. “The Ultimate Thanksgiving Lasagna” combines a rich, short-rib-infused ragù with silky homemade noodles and a dual-dairy cheese system.

For the best results, use our From-Scratch Meatballs which are designed to hold up to the long simmer.

The sauce is a labor of love, building flavor from rendered pork fat, deep-seared beef, and a “forever” simmer that melts collagen into liquid gold. We use a “wet-stack” method for the pasta—boiling fresh sheets for mere seconds before layering—to ensure they fuse perfectly with the sauce.

Serve with a crusty loaf of homemade French bread (King Arthur Baking Company style) slathered in garlic butter to mop up every drop.

From prep to plate

The Pasta

Mise en place (Ingredients)

  • "00" flour (super finely ground)
  • Fresh whole eggs (1 egg per 100g flour)

Steps

  1. Dough kneaded

    Mix and knead the dough until it feels solid and not quite malleable.

    It’s a workout to knead, but essential for silky noodles.

  2. Resting in fridge

    Wrap the dough tightly in plastic wrap and rest in the refrigerator.

    This relaxes the gluten and makes it easier to roll later. Leave it until you are ready to assemble.

The Multi-Stage Meat Prep

Mise en place (Ingredients)

  • Beef Short Ribs (bone-in preferred)
  • Italian Sausage Links (mild or spicy)
  • Homemade Meatballs (see our "From Scratch" recipe)
  • Salt

Steps

  1. Sausages browned

    Brown the whole sausages in a heavy pot to render the fat.

    No extra oil needed—let the pork fat do the work.

  2. Ribs seared

    Remove sausages, then give the salted short ribs a heavy, aggressive sear in the rendered fat.

    Aim for a deep mahogany crust to build the 'fond' on the bottom of the pot.

  3. Sausages sliced

    Slice the browned sausages into thin medallions.

  4. Meats finished

    Sear the meatballs and sausage slices in the combined fat until golden.

  5. Meat reserved

    Set all meat aside.

The Sauce Base & Simmer

Mise en place (Ingredients)

  • 1 Onion, diced
  • Carrots, finely diced
  • Celery, finely diced
  • Tomato paste
  • Garlic, minced
  • Red wine (for deglazing)
  • DOP San Marzano crushed tomatoes
  • Parmesan rind (aged)
  • Bouquet garni (Oregano, Parsley, Thyme tied with twine)
  • Bay leaf
  • Frozen beef broth block (optional but recommended)
  • Frozen demi-glace half-block (optional but recommended)

Steps

  1. Onions translucent

    In the same pot (don't wash it!), sauté the diced onion with salt and a bay leaf.

    The moisture helps lift the fond from the bottom.

  2. Mirepoix cooked

    Add finely diced carrots and celery; cook until soft and starting to brown.

  3. Paste toasted

    Add tomato paste and minced garlic. Sauté for a minute until toasted.

  4. Deglazed

    Deglaze with a good splash of red wine.

  5. Pot loaded

    Return all seared meat to the pot. Add crushed tomatoes, parmesan rind, herb bundle, the frozen broth block, and the demi-glace.

    The broth and demi-glace add superior depth; wait for the collagen in the short ribs to melt.

  6. Simmer complete

    Simmer on low for at least 4 hours.

    Give it a thorough stir regularly. Wait for the collagen in the short ribs to melt. Meat should fall off the bone.

  7. Ribs shredded

    Remove short ribs and hand-shred the meat. Be picky: discard bones, gristle, and anything "halfway unacceptable."

    CAUTION - Meat will be very hot!

    Only return the highest quality meat to the pot. We want a perfect texture for the final sauce.

  8. Sauce finished

    Stir shredded meat back in and meld for 1 hour.

  9. Aromatics removed

    Remove bay leaf, herb bundle, and cheese rind.

  10. Fat skimmed

    Skim the accumulated fat from the surface of the sauce.

    A rich sauce like this produces a lot of fat—remove it for a better final texture.

Assembly & Bake

Mise en place (Ingredients)

  • Ricotta & Parmesan mix (stabilized)
  • Mozzarella pearls
  • Low-moisture whole-milk mozzarella (grated)
  • Parmesan cheese (for dusting)

Steps

  1. Dough prepped

    Pull the dough from the fridge, split in half (keep one half wrapped), and flatten it for the roller.

  2. Sheets rolled

    Roll the dough out incrementally until almost see-through (Setting 8 or 9 on a KitchenAid).

    Aim for the thinnest sheets possible. Cut them to the length of your baking dish.

  3. Sheets staged

    Lay finished sheets on a floured surface so they don't stick.

    Make as many layers as you can—extras are good to have!

  4. Base sauce down

    Ladle a generous amount of sauce (mostly liquid) into the bottom of the baking dish.

  5. Boiling & Layering

    Flash-boil sheets for 10 seconds in salted water immediately before placing them.

    The 'wet-stack' method prevents sticking and fuses the pasta to the sauce.

  6. Layers built

    Layer: Pasta → Ricotta/Parm Spread → Meaty Ragù → Mozzarella Pearls → Pasta.

    Repeat this rhythm until you reach the top.

  7. Topped

    Finish the top layer with a thick coating of sauce, a dusting of parmesan, and a heavy layer of low-moisture mozzarella.

  8. Baked

    Place dish on a baking sheet and bake at 350°F for 30-40 minutes.

    Look for bubbling around the perimeter. If it's bubbling but not brown, broil briefly to finish.

The Finish

Mise en place (Ingredients)

  • Patience

Steps

  1. Tented

    Remove from oven and tent loosely with foil (cut a vent in the top).

    This keeps it warm while allowing steam to escape so it sets properly.

  2. Rested

    Rest for at least 30-45 minutes. DO NOT SKIP.

    Do not cut early or layers will slide!

    Essential for structural integrity. Use this time to toast your garlic bread.

  3. Served

    Slice only what you need for the current meal; leave the rest undisturbed.

    Keeps the structure intact for effective portioning for leftovers (or for building Lasagna Pizza later).

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Kitchen Notes

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