Classic Pork Lasagne with Béchamel and Mozzarella

This classic pork lasagne brings together slow-simmered ground pork cooked in tomatoes, onions, garlic, and herbs, layered between sheets of tender pasta and enveloped in a creamy béchamel sauce. Each forkful delivers a symphony of flavors: the rich umami of the ragù, the velvety smoothness of béchamel, and the nutty melt of mozzarella and Parmesan. Perfectly balanced, this lasagne offers both comforting nostalgia and impressive restaurant‑quality depth, making it ideal for family dinners, special occasions, or make‑ahead meal prep.

Preparation, cook, and total times

Preparation Time: 30 minutes • Ragù Simmering: 45 minutes • Béchamel Preparation: 15 minutes • Assembly: 10 minutes • Baking Time: 35 minutes • Total Time: 2 hours 15 minutes
These times include hands‑on cooking and passive simmering to develop maximum flavor.

YIELD & CUISINE

Yield: 8 hearty portions • Cuisine: Traditional Italian comfort food
Serves a crowd, perfect for sharing at gatherings or freezing individual portions for later.

A full list of ingredients

• 30 g (2 Tbsp) unsalted butter

• 2 Tbsp extra‑virgin olive oil

• 1 large yellow onion, finely chopped (about 200 g)

• 2 cloves garlic, minced

• 800 g ground pork (preferably 80% lean)

• 1 tsp salt (for meat)

• ½ tsp freshly ground black pepper

• 1 tsp dried oregano

• 1 tsp dried basil

• Pinch of red chili flakes (optional)

• 20 g (2 Tbsp) tomato paste

• 400 g canned crushed tomatoes

• 200 ml water or red wine

• 12 lasagne sheets (fresh or no‑boil dried)

• 100 g grated Parmesan cheese

• 200 g shredded mozzarella cheese

• 30 g (2 Tbsp) unsalted butter (for béchamel)

• 30 g (2 Tbsp) all‑purpose flour

• 500 ml whole milk, warmed

• Pinch of freshly grated nutmeg

• Salt and pepper to taste (for béchamel)

• Fresh parsley, chopped (for garnish)

Step-by-step cooking directions

1. Heat 2 Tbsp olive oil and 30 g butter in a large saucepan over medium heat. Add chopped onion and sauté until translucent, 5–6 minutes. Stir in garlic and cook another minute until fragrant.

2. Increase heat to medium‑high, add ground pork, and break into small pieces with a wooden spoon. Season with 1 tsp salt, ½ tsp pepper, oregano, basil, and chili flakes. Brown pork, stirring frequently, until no pink remains and edges begin to caramelize, about 8 minutes.

3. Stir in tomato paste and cook for 1 minute to deepen its flavor. Add crushed tomatoes and 200 ml water or wine, stir to combine, then reduce heat to low. Simmer uncovered, stirring occasionally, until sauce thickens, about 45 minutes. Taste and adjust seasoning.

4. Meanwhile, prepare the béchamel. In a separate saucepan, melt 30 g butter over medium heat. Whisk in 30 g flour and cook, whisking constantly, for 1 minute to form a roux. Gradually pour in warm milk while whisking to avoid lumps. Continue whisking until sauce thickens and coats the back of a spoon, 5–7 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

5. Preheat oven to 180 °C (350 °F). Lightly grease a 23 × 33 cm (9 × 13 inch) baking dish.

6. Spread a thin layer of ragù on the bottom of the dish. Arrange lasagne sheets to cover, breaking to fit as needed. Spoon one‑third of the béchamel over the pasta, then sprinkle one‑third of the ragù, followed by a third of the mozzarella and Parmesan.

7. Repeat layering two more times: pasta, béchamel, ragù, cheeses. Finish with a final layer of pasta topped with remaining béchamel and reserved cheeses to create a golden crust.

8. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until the top is bubbly and golden. Let rest 10 minutes before slicing to allow layers to set.

Nutritional information

Per serving (1/8 of lasagne): Calories: 550 kcal • Protein: 28 g • Total Fat: 32 g (Saturated Fat: 18 g) • Carbohydrates: 32 g (Fiber: 3 g; Sugars: 5 g) • Cholesterol: 110 mg • Sodium: 780 mg • Calcium: 280 mg • Iron: 2.5 mg

The origins and popularity of the recipe

Lasagne traces its heritage to ancient Greece’s layered pasta dishes, but it truly flourished in Emilia‑Romagna, Italy. The region’s culinary tradition prized fresh pasta, rich ragù, and béchamel—known there as “besciamella,” introduced from France in the medieval era. Classic Lasagne alla Bolognese combines local ragù made from pork, beef, and cured meats with béchamel to soften each layer and grated Parmigiano‑Reggiano for depth. Over centuries, lasagne became emblematic of Italian celebratory feasts, especially around Christmas. Its adaptability has fueled countless variations worldwide, yet the classic pork and béchamel version remains a cornerstone of traditional Italian cuisine.

Reasons why you’ll love the recipe

The deeply savory, slow‑simmered pork ragù offers intense flavor that melds beautifully with creamy béchamel. The combination of cheeses creates a luscious, golden crust and a tender, gooey interior. This recipe can be assembled in stages and frozen for future meals, making it both an indulgent centerpiece and a convenient freezer staple. Its familiar flavors and homey appeal bring comfort and satisfaction to any table.

Health benefits

Though indulgent, this lasagne provides high‑quality protein from pork and dairy, calcium for bone health, and lycopene from tomatoes—an antioxidant linked to heart health. By using lean ground pork and opting for part‑skim mozzarella, you can reduce saturated fat while retaining flavor. Adding spinach or zucchini to the ragù offers extra vitamins and fiber without altering the classic taste.

Serving suggestions

Pair this lasagne with a crisp green salad dressed in lemon and olive oil to cut through the richness. Offer crusty bread or garlic‑buttered focaccia for dipping into leftover sauce. Serve a chilled glass of Italian red wine, such as Chianti or Sangiovese, to complement the meat and tomato flavors. Finish with a light dessert, like lemon sorbet or fresh berries.

Cooking tips

To prevent watery lasagne, allow the ragù to thicken thoroughly and drain any excess liquid from the béchamel before assembling. Use fresh pasta sheets if available—they absorb sauces more evenly. Let the baked lasagne rest for at least 10 minutes to set the layers; cutting too soon can result in a runny dish. For extra flavor, infuse the béchamel with a bay leaf and remove it before layering.

Variations to try

Substitute half the pork with ground beef or sausage for a mixed‑meat ragù. Add sautéed mushrooms or roasted red peppers between layers for extra earthiness. For a vegetarian twist, replace meat with lentil ragù and use vegetable stock. You can swap mozzarella for fontina or provolone for different melting characteristics. Experiment with gluten‑free or whole‑wheat lasagne sheets to suit dietary needs.

Conclusion

Classic Pork Lasagne with Béchamel and Mozzarella offers an unbeatable combination of rich flavors, comforting textures, and timeless appeal. Whether you’re hosting a dinner party or simply craving a hearty meal, this lasagne delivers restaurant-quality results at home. With versatile make‑ahead and freezing options, it’s as convenient as it is delicious, ensuring you’ll return to this recipe time and again.

10 comprehensive FAQ section

1. Can I use pre-made pasta sheets?
   Yes—no‑boil dried sheets work well, just add a splash of extra sauce if needed.

2. How do I freeze and reheat lasagne?
   Assemble in a freezer-safe dish, freeze before baking, then bake covered at 180 °C for 45 minutes, uncovering for the last 10 minutes.

3. Can I make this vegetarian?
   Replace pork with a lentil‑tomato ragù and use vegetable broth.

4. What wine pairs best?
   A medium‑bodied Sangiovese or Chianti complements the pork and tomato flavors.

5. How do I prevent the noodles from drying out?
   Ensure each pasta layer is coated with enough sauce and béchamel to keep them moist.

6. Can I prepare components ahead of time?
   Yes—the ragù and béchamel can be made 2 days ahead and refrigerated; reheat gently before assembling.

7. Why is my lasagne watery?
   Likely excess liquid in the ragù or béchamel—simmer sauces until thick and avoid over‑watering pasta.

8. What cheese alternatives work?
   Fontina, provolone, or a combination of mozzarella and cheddar can be used for varied flavors.

9. How do I know when it’s fully cooked?
   Bubbles should appear at the edges, cheese should be golden, and an inserted knife should feel hot with no resistance.

10. Can I half the recipe?
    Yes—use a smaller pan, halve ingredients proportionally, and reduce baking time by about 10 minutes, checking doneness.