Mediterranean Diet Friendly Classic Beef and Pork Lasagna with Béchamel

Total time2 hr 30 min

Prep time45 min

Cook time1 hr 30 min

Mediterranean Diet Friendly Classic Beef and Pork Lasagna with Béchamel

Layers of tender pasta come together here with a deeply savory tomato sauce built on sautéed onion, carrot, celery, and garlic, all finished with a good splash of dry red wine and a rich can of crushed tomatoes for that long-simmered, oregano-and-basil-scented depth. A silky béchamel, warmed through with a hint of nutmeg, ties each layer together and adds a creamy contrast to the hearty sauce beneath it. Shredded mozzarella and finely grated Parmesan melt into golden, bubbling pockets across the top, giving every slice that irresistible pull of cheese as you cut in. The noodles get just shy of al dente before baking, so the finished lasagna holds its shape beautifully once it rests and firms up. It's the kind of comforting, from-scratch bake that feels like a special occasion, and it fits neatly into a Mediterranean-style way of eating built around olive oil, vegetables, and thoughtful, balanced portions. Give it the full 15-minute rest before slicing — the layers set up perfectly, and the reward is a clean, structured piece on every plate.

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Ingredients

8 servings

For the pasta

12 dry lasagna noodles
Jovial Organic Gluten Free Brown Rice Lasagna Pasta, 9 oz Jovial Pasta, Gluten Free, Lasagna
See all
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp olive oil

For the meat sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, finely diced
2 stalks celery, finely diced
1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp tomato paste
½ cup dry red wine
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper

For the béchamel

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup all-purpose flour
3 cups whole milk, warmed
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
¼ tsp freshly grated nutmeg
½ tsp salt
¼ tsp white pepper

For the assembly

2 cups shredded low-moisture mozzarella cheese
1 cup finely grated parmesan cheese

Instructions

1
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes (they will finish cooking in the oven). Drain, lay flat on a lightly oiled baking sheet, and set aside.
2
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.

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