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Ingredients
- 1 pound ground pork
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes (28 oz)
- 1 can tomato paste (6 oz)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 bay leaf
- 15 oz ricotta cheese
- 1 large egg
- 0.25 cup fresh parsley, chopped
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 12 lasagna noodles
- 2 tablespoons butter for greasing
Before you start
Equipment You'll Need
- 9x13 inch baking dish
- Large pot for boiling pasta
- Large skillet
- Medium mixing bowl
- Wooden spoon
- Aluminum foil
- Colander
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't skip the resting time after baking, it allows the lasagna to set and makes slicing much easier.
- You can substitute Italian sausage removed from casings for ground pork for extra flavor.
- If noodles are sticking together after cooking, toss them lightly with olive oil.
- Use hot mitts when removing foil as steam will escape rapidly.
Instructions
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Preheat oven to 375°F and grease a 9x13 inch baking dish with butter.
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Bring a large pot of salted water to boil and cook lasagna noodles according to package directions until al dente, then drain and set aside.
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Heat olive oil in a large skillet over medium-high heat and add ground pork, breaking it up with a wooden spoon as it cooks until browned, about 8 minutes.
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Add diced onion to the pork and cook until softened, about 5 minutes, then add garlic and cook for 1 minute until fragrant.
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Stir in crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, red pepper flakes, and bay leaf.
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Reduce heat to low and simmer the sauce for 20 minutes, stirring occasionally, then remove bay leaf and set aside.
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In a medium bowl, combine ricotta cheese, egg, parsley, and half of the Parmesan cheese, mixing until well blended.
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Spread 1 cup of pork sauce on the bottom of the prepared baking dish.
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Layer 4 lasagna noodles over the sauce, overlapping slightly if needed.
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Spread half of the ricotta mixture over the noodles, then top with one-third of the remaining pork sauce and 1 cup of mozzarella cheese.
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Repeat with another layer of 4 noodles, remaining ricotta mixture, half of the remaining sauce, and 1 cup of mozzarella.
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Top with final 4 noodles, remaining pork sauce, remaining mozzarella, and remaining Parmesan cheese.
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Cover tightly with aluminum foil and bake for 45 minutes.
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Remove foil and bake uncovered for an additional 15 minutes until cheese is bubbly and lightly golden.
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Let lasagna rest for 15 minutes before slicing and serving.
Chef's notes
Lasagna can be assembled up to 24 hours ahead, covered, and refrigerated before baking. Add 10 minutes to covered baking time if starting from cold.
Leftovers can be stored covered in the refrigerator for up to 4 days.
Individual portions reheat well in the microwave for 2-3 minutes or in a 350°F oven for 20 minutes covered.
This lasagna freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
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