Vegetarian Classic Beef and Pork Lasagna with Béchamel

Total time2 hr 30 min

Prep time45 min

Cook time1 hr 30 min

Vegetarian Classic Beef and Pork Lasagna with Béchamel

Layer upon layer of tender pasta comes together here with a rich, herb-flecked tomato sauce built on a classic sofrito of onion, carrot, celery, and garlic, deepened with tomato paste and a splash of dry red wine before it simmers down thick and fragrant. A silky béchamel, whisked to that perfect coat-the-back-of-a-spoon consistency and warmed with nutmeg, gets spread between the layers for pure richness, while shredded mozzarella and grated Parmesan melt into every crevice as it bakes. The top turns deeply golden and bubbling at the edges, and a short rest after the oven lets everything set into clean, sliceable layers. It's a comforting, from-scratch bake that fits neatly into a vegetarian dinner rotation, with plenty of savory depth and that same craveable, cheesy-baked-pasta appeal you want from a lasagna. Serve it straight from the dish with a green salad on the side and you've got a full, satisfying meal.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the pasta

12 dry lasagna noodles
De Cecco Lasagna No.1 Pasta 1LB Creamette® Lasagna Pasta Noodles Private Selection® Oven Ready Lasagna Macaroni Product Teflon Cut #106, 16 oz Kroger Oven Ready Lasagna Noodles Kroger Lasagna Noodles
See all
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
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
¼ cup all-purpose flour
3 cups whole milk, warmed
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!