Classic Beef & Pork Lasagna

If you are craving something creamy and comforting, this is the meal for you. It is the ultimate classic beef and pork lasagna for a cold night.

This recipe delivers that traditional Italian-American taste you love. It is hearty, cheesy, and completely satisfying for the whole family.

Why You Will Make This Again

This dish is the definition of comfort food. It is perfect for a cozy winter dinner when you need warmth. You can easily feed a large crowd with just one pan.

The blend of beef and pork adds incredible depth to the sauce. It is a reliable recipe that tastes even better the next day. You will love how simple and filling it is.

How This Comes Together

Making this lasagna is easier than you might think. You start by simmering a rich, meaty sauce on the stove. While that cooks, you prep your simple cheese mixture. Then, you just layer everything and let the oven work its magic.

What You Will Need

Gather these simple pantry staples and fresh ingredients from your local grocery store.

• 1 lb ground beef
• 0.5 lb ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 1/2 cup water
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 lasagna noodles, parboiled
• 15 oz ricotta cheese
• 1 large egg, beaten
• 1/2 cup grated parmesan cheese
• 16 oz mozzarella cheese, shredded

Step-by-Step Directions

1. In a large pot, brown the beef and pork over medium-high heat. Drain the excess fat.
2. Add diced onion and garlic. Sauté for 5 minutes until translucent.
3. Stir in tomatoes, paste, water, and spices. Simmer on low for 30 to 45 minutes.
4. In a bowl, mix ricotta, egg, and 1/4 cup parmesan until smooth.
5. Preheat your oven to 375 degrees Fahrenheit.
6. Spread 1 cup of meat sauce in a 9×13 inch baking dish.
7. Layer 4 noodles, 1/3 ricotta mix, 1/3 mozzarella, and 1.5 cups sauce.
8. Repeat the layers twice more. End with sauce, mozzarella, and remaining parmesan.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake 25 more minutes until golden and bubbling.
11. Allow the lasagna to rest for 15 minutes before slicing.

How to Serve It

This lasagna is a star on its own. Serve it with a crisp green salad to balance the richness. Warm garlic bread is perfect for soaking up the extra sauce. It is a great choice for a relaxed family gathering.

Leftovers and Storage

Store any leftovers in an airtight container in the fridge. It stays fresh for up to four days. You can also freeze individual slices for easy future lunches. Reheat in the oven at 350 degrees until hot throughout. This recipe is perfect for meal prep or busy weeks.

Make It Even Better

• Do not skip the 15-minute resting time after baking.
• Always drain the meat well to avoid a greasy sauce.
• Use no-boil noodles to save time on busy weeknights.
• Add a pinch of red pepper flakes for a spicy kick.
• Make this a winter staple for your holiday guest menus.
• Freshly grate your mozzarella for the best cheese pull.

Easy Ways to Change It Up

• Swap ground pork for Italian sausage for more spice.
• Add chopped spinach to the ricotta for a veggie boost.
• Use gluten-free noodles to accommodate dietary needs easily.
• Try a mix of Pecorino and Parmesan for sharper flavor.

Quick Questions

Why do I need to add an egg to the ricotta?

The egg acts as a binder. It keeps the cheese from oozing out when you cut it. This ensures perfectly clean slices every time.

Can I make this lasagna ahead of time?

Yes, you can assemble it a day early. Keep it covered in the fridge until you are ready. Just add 10 minutes to the covered baking time.

I hope your family enjoys this classic beef and pork lasagna as much as mine does. It is the perfect way to bring everyone together. Happy cooking!

— Ethan

Classic Beef & Pork Lasagna

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1 lb ground beef
• 0.5 lb ground pork
• 1 medium onion , finely diced
• 3 cloves garlic , minced
• 28 oz crushed tomatoes
• 6 oz tomato paste
• 1/2 cup wate r
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp sal t
• 1/4 tsp black pepper
• 12 lasagna noodles , parboiled
• 15 oz ricotta cheese
• 1 large egg , beaten
• 1/2 cup grated parmesan cheese
• 16 oz mozzarella cheese, shredded

Method

 

1. In a large pot or Dutch oven, brown the ground beef and pork over medium-high heat until cooked through. Drain excess fat.
2. Add diced onion and minced garlic to the pot and sauté for 5 minutes until translucent.
3. Stir in crushed tomatoes, tomato paste, water, oregano, basil, salt, and pepper. Simmer on low heat for 30 to 45 minutes, stirring occasionally.
4. In a separate bowl, combine ricotta cheese, beaten egg, and 1/4 cup of parmesan cheese. Mix until smooth.
5. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
6. Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish.
7. Arrange 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Top with one-third of the mozzarella and 1.5 cups of meat sauce.
8. Repeat layers twice more, ending with meat sauce and the remaining mozzarella and parmesan cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 25 minutes until the cheese is golden and bubbling.
11. Allow the lasagna to rest for 15 minutes before slicing and serving.