Pork Lasagne
Pork Lasagne
Ingredients
For the Pork Ragu
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 yellow onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 9 lasagne noodles, oven-ready or cooked al dente according to package directions
- 1 1/2 cups Parmesan cheese, freshly grated, divided
- 1 1/2 cups mozzarella cheese, shredded, divided
Instructions
- 1
Prepare the Pork Ragu: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 2
Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 3
Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor. Remove the bay leaf before assembling.
⏱️ 30 min
- 5
Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min
- 7
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 8
Assemble the Lasagne: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagne noodles over the sauce.
⏱️ 3 min
- 9
Spread about one-third of the pork ragu over the noodles. Drizzle with a thin layer of béchamel sauce. Sprinkle with about 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella cheese.
⏱️ 5 min
- 10
Repeat the layers: noodles, ragu, béchamel, Parmesan, mozzarella. Create a third layer with noodles, the remaining ragu, and the remaining béchamel sauce. Top with the remaining Parmesan and mozzarella cheese.
⏱️ 5 min - 11
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 12
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375
- 13
Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Lasagne
For the Pork Ragu
- 2 tablespoons olive oil
- 1 pound ground pork
- 1 yellow onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 9 lasagne noodles, oven-ready or cooked al dente according to package directions
- 1 1/2 cups Parmesan cheese, freshly grated, divided
- 1 1/2 cups mozzarella cheese, shredded, divided
Instructions
- 1
Prepare the Pork Ragu: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 2
Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 3
Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 3-5 minutes.
⏱️ 5 min - 4
Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor. Remove the bay leaf before assembling.
⏱️ 30 min - 5
Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 6
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min - 7
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 8
Assemble the Lasagne: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagne noodles over the sauce.
⏱️ 3 min - 9
Spread about one-third of the pork ragu over the noodles. Drizzle with a thin layer of béchamel sauce. Sprinkle with about 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella cheese.
⏱️ 5 min - 10
Repeat the layers: noodles, ragu, béchamel, Parmesan, mozzarella. Create a third layer with noodles, the remaining ragu, and the remaining béchamel sauce. Top with the remaining Parmesan and mozzarella cheese.
⏱️ 5 min - 11
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 12
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375 - 13
Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min