Vegetarian Classic Pork 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 →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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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!