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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.

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.

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.

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.

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.

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.

Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.

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.

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.

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.
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.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.

Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.


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.

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.

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.

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.

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.

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.

Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.

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.

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.

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.
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.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.

Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
