Layer after layer, this lasagna builds a deeply savory beef and pork ragu with crushed tomatoes and garlic against a creamy, nutmeg-kissed white sauce and a rich ricotta-Parmesan filling, all finished with a golden blanket of melted mozzarella. It's built to make ahead: assemble the whole dish, chill it overnight, and let the oven do the rest of the work when you're ready for a hot, bubbling dinner with almost no day-of effort. The slow-simmered meat sauce gets real depth from tomato paste and a slow reduction, while the béchamel adds that silky, restaurant-style finish you don't often get in a home lasagna. Each portion holds its shape beautifully after a short rest, revealing distinct layers of sauce, cheese, and tender pasta in every slice. It's a great option for a gluten free table, delivering all the comfort of a classic baked lasagna without asking you to compromise on flavor or texture.
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Learn more →8 servings
Cook the lasagna noodles in a large pot of well-salted boiling water with 1 tbsp olive oil, stirring occasionally, until just shy of al dente — tender but with a firm center, about 8 minutes. Drain in a colander and lay the noodles flat on a lightly oiled sheet of foil or parchment to prevent sticking.
Heat a large skillet over medium-high heat. Add the ground beef and ground pork and cook, breaking the meat into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 8 minutes. Tilt the pan and spoon off all but 1 tbsp of the rendered fat.
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