BHA & BHT Free Garlic Parmesan Pork Lasagna with Crispy Garlic
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Learn more →Ingredients
8 servings
For the lasagna
- 12 lasagna noodles (about 12 oz)
- 1 tbsp olive oil
For the pork filling
- 1 ½ lb ground pork
- 5 cloves garlic, minced
- 1 tsp fennel seeds
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup dry white wine
For the Parmesan béchamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup low-sodium chicken broth
- 2 oz parmesan cheese, finely grated (about 1 cup), plus more for topping
- ¼ tsp ground nutmeg
- salt and pepper to taste
For the ricotta layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 1 oz parmesan cheese, finely grated (about ½ cup)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
For the crispy garlic
- 8 cloves garlic, very thinly sliced
- ¼ cup olive oil
- ¼ tsp salt
For topping
- 1 oz parmesan cheese, finely grated (about ½ cup), for topping
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, toss with 1 tbsp olive oil to prevent sticking, and lay flat on a lightly oiled baking sheet.
- 2
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the pan and spoon off excess fat, leaving about 1 tbsp in the skillet.
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