Growing up in an Italian-American household, lasagna was always made one way – with ground beef, just like my grandmother taught my mom. I never questioned it until my friend Maria served me her family’s version made with ground pork. The first bite changed everything I thought I knew about lasagna. It was different from what I was used to, but in the best possible way. Now when I make lasagna, I find myself reaching for ground pork more often than beef. It’s a small switch that brings a slightly different flavor to this classic comfort food, and honestly, it might just become your new go-to version too.
Suggestions for Ingredient Substitution
Ground pork can be substituted with ground turkey or chicken for a leaner option. This change reduces fat content while maintaining a similar texture. Adjust cooking time slightly, as poultry may cook faster than pork. For a vegetarian version, use crumbled firm tofu or a plant-based ground meat alternative, seasoning well to mimic the savory flavor of pork.
Fresh lasagna sheets can be replaced with dried lasagna noodles, which are more widely available. Pre-cook the noodles according to package instructions before assembling the lasagna. For a low-carb option, thinly sliced zucchini or eggplant can be used instead of pasta sheets. These vegetables will release moisture during cooking, so reduce the sauce slightly to compensate.
Passata can be substituted with canned crushed tomatoes or tomato puree. If using crushed tomatoes, blend them briefly for a smoother consistency. For a fresher taste, use an equal amount of diced fresh tomatoes, cooking them down slightly before adding to the sauce. This substitution may require adjusting the seasoning to achieve the desired flavor profile.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 60-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 180-200 g
- Fat: 200-220 g
- Carbohydrates: 220-240 g
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped finely)
- 1 carrot (diced finely)
- 4 minced garlic cloves
- 1 1/2 pounds ground beef (minced)
- 10 ounces minced pork (or additional beef)
- 3 cups passata
- 14 ounces crushed tomatoes
- 3 heaping tablespoons of tomato paste (garlic and herb flavor recommended)
- 2 crushed beef bouillon cubes (or vegetable)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 4 tablespoons butter
- 1/4 cup plain flour (all-purpose)
- 3 1/2 cups milk
- 1 cup freshly shredded parmesan
- 13 ounces fresh lasagna sheets
- 17 ounces shredded fresh mozzarella cheese
- 2 tablespoons finely chopped fresh parsley
Step 1: Cook the Aromatics and Meat
Heat oil in a large pot over medium heat.
Add in the onion and carrots, cooking for 8-10 minutes until softened.
Add the garlic and sauté for about 1 minute, until fragrant.
Next, add the beef and pork (if using) and cook while breaking it up with the end of your spoon until the meat is browned.
Step 2: Prepare the Tomato Sauce
Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon, and dried herbs to the pot.
Mix well to combine and bring to a gentle simmer.
Season with salt and pepper to taste, and add sugar if needed.
Cover the pot and cook for about 20-30 minutes, stirring occasionally, until the sauce has thickened slightly and the meat is tender.
Adjust the salt, pepper, and herbs to your preference.
Step 3: Make the White Sauce
In a separate large pot, melt butter over medium heat.
Remove from heat, then add the flour and whisk for about 30 seconds until well blended.
Place the pot back onto the stove, reduce the heat to low, and slowly whisk in 1 cup of milk until well combined.
Gradually add the remaining milk in 1 cup increments, mixing well after each addition, until the sauce is smooth and free from lumps.
If needed, add a bit more milk to reach a creamy consistency.
Increase heat to medium and cook, stirring occasionally, until the sauce thickens and coats the back of your spoon (about 6-7 minutes).
Add the Parmesan cheese, remove from heat, and season with salt and pepper, stirring until the cheese is melted through.
Step 4: Assemble the Lasagna
Preheat your oven to 350°F (180°C).
Spread about 1 cup of meat sauce on the base of a 9×13-inch baking dish, then cover with lasagna sheets, trimming them to fit if necessary.
Layer with 2 cups of meat sauce (or enough to cover the pasta), 1 cup of white sauce, and half of the mozzarella cheese.
Repeat these layers, reserving some cheese for the top layer.
Step 5: Bake the Lasagna
Pour the remaining meat sauce and white sauce over the final layer of lasagna sheets and top with the remaining mozzarella cheese.
Bake for 25 minutes, or until the top is golden and bubbling.
Step 6: Let Stand and Serve
Garnish the baked lasagna with parsley, then let it stand for about 10 minutes before slicing and serving.
ENJOY!
