Seed Oil Free Classic Pork Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

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 lasagna noodles (about 12 oz)
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

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.

Want the full recipe?

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