‘The Pioneer Woman’: Ree Drummond’s Luscious Three-Meat Lasagna Is Comfort Food Perfection
One of the things fans of Ree Drummond have always loved about watching The Pioneer Woman is the way Drummond shows her appreciation for the hard work the men in her life put into their chosen professions. In turn, she enjoys finding new ways to make them happy by creating meals that will satiate their hunger for a satisfying meal. One of her husband’s favorite meals is a hearty lasagna filled with three kinds of meat. The recipe is comfort food perfection and a great way to show your love for family and friends.
Ree Drummond says her recipe for Three-Meat Lasagna ‘takes the cake’
In her book “The Pioneer Woman Cooks” A Year of Holidays,” Drummond wrote this recipe is just the ticket for satisfying that pasta craving.
She penned a short essay about why she developed the dish in a chapter dedicated to Father’s Day.
“Both my orthopedic surgeon pop and my cattle rancher father-in-law love a great big meaty lasagna,” Drummond wrote.
She followed that by asking the question, “What carnivorous dude doesn’t?”
“This one pretty much takes the cake. It has a mega layer of a luscious ricotta mixture right smack dab in the middle, and the meaty sauce is made even richer and more delicious by adding big chunks of pepperoni,” the Pioneer Woman star claimed.
“It’s like eating a little slice of lasagna, pizza, and heaven all at the same time. Beneficiaries of this lasagna will not go hungry,” she concluded.
How to make The Pioneer Woman’s layered pasta dish
Ree Drummond’s Three-Meat Lasagna begins by cooking the meat mixture.
Drummond sautees onion, garlic, ground beef, and sausage in a large pan until the meat has browned.
After it browns, she cuts pepperoni into smaller pieces and adds it to the cooked meat.
One crucial step is to drain off the grease that the meat will release. Otherwise, the finished sauce will be very oily.
The Food Network star then adds a can of whole tomatoes and tomato paste, followed by pesto, parsley, salt red pepper flakes, and black pepper.
This sauce then simmers for at least a half-hour so the flavors can blend.
The Food Network star blends ricotta, eggs, parmesan, and parsley for the cheese mixture. Add salt and pepper to taste.
Slices of mozzarella cheese are a part of the layered pasta dish.
Then, it’s a matter of layering each component of the dish, beginning with sauce at the bottom, so the noodles do not stick to the bottom of the pan.
Noodles follow the sauce, then the cheese mixture, and more sauce. Finish the casserole with sauce to cover the last layer of noodles.
Ree Drummond’s quick tips for making a terrific lasagna
In the notes section of the recipe in “The Pioneer Woman Cooks: A Year of Holidays,” Drummond added several essential tips to ensure success when making this particular recipe.
The lasagna can be assembled up to two days ahead of time and stored in the refrigerator, unbaked.
You can also freeze the casserole unbaked. It needs to thaw before being baked in the oven.
A variation of the recipe is to use pepperoni slices instead of dicing a stick of the meat product. You can cut them in half or use whole, whatever you prefer.
The original recipe for Ree Drummond’s Lasagna is available on the Food Network website. The recipe for her three-meat version was published in “The Pioneer Woman Cooks: A Year of Holidays.”
The Pioneer Woman airs Saturdays on the Food Network, beginning at 10 a.m. EST.
