Emulsifier Free Classic Pork Lasagna
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Learn more →Ingredients
8 servings
For the pasta
- 12 lasagna noodles (about 12 oz)
For the pork Bolognese
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 ½ lb ground pork
- 2 tbsp tomato paste
- ½ cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- salt and pepper, to taste
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ¼ tsp ground nutmeg
- salt and pepper, to taste
For the cheese layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 2 cups shredded mozzarella cheese, divided
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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