Layer after layer of savory pork ragù builds the heart of this bake, simmered with white wine, crushed tomatoes, and a good hit of garlic and oregano until deeply rich. A creamy nutmeg-scented béchamel and a cloud of ricotta, Parmesan, and mozzarella tuck between the noodles, so every slice comes out molten and cohesive rather than sliding apart on the plate. The pork mixture gets built the traditional way — soffritto sweated down, tomato paste caramelized right in the pan — for that slow-cooked depth without actually needing hours at the stove. Baked until the top turns deep golden and bubbling at the edges, then rested so the layers set before slicing, this is the kind of lasagna that holds its shape in a clean, structured square. Fresh parsley scattered over the top brightens all that richness right before serving. It's a satisfying, comforting dinner that works well for a gluten free table without sacrificing any of the classic layered structure people love about lasagna.
About FigFig 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 →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
