Loaded with peas, this pork and beef lasagna is delicious, easy to assemble, and comes together in just 1 hour including preparation time.
Made with a simple and quick meat sauce that’s made from scratch, homemade bechamel sauce and “no-boil” lasagna noodles and finished off with cheese. Makes a perfect soul food treat for kids and grown ups.
This pork and beef lasagna is a family favorite. It’s fast, simple (perfect for beginners) and tastes like you’ve spend much more time on it. Makes a perfect weeknight dinner or to entertain guests!
What I like about this recipe is that you can add or subtract the veggies to your liking. Sometimes I add carrots, zucchinis, or mushrooms. Just depending on what I have home.
On top of that you can use any grated cheese that you get your hands on, from Parmesan, Cheddar, Gouda, Emmentaler to Mozzarella.
What you’ll need to make pork and beef lasagna with bechamel sauce
For the meat sauce with peas
- 400 g ( 0.88 lbs) ground meat (half pork, half beef)
- 1 medium onion
- 1 garlic clove
- 300 g ( 10.6 oz) canned tomatoes
- 130 g (4.6 oz) peas, (canned)
- 1 tablespoon tomato paste
- 1 teaspoon ground paprika
- 2 tablespoons fresh basil (finely chopped)/ 2 teaspoons dried basil or herbs of your choice
- 1 tablespoon olive oil
- salt and pepper to taste
For the bechamel sauce
- 40 g (1.4 oz) plain flour
- 40 (1.4 oz) butter
- 250 ml (8.5 fl oz/ 1 cup) milk
- 250 ml (8.5 fl oz/ 1 cup) vegetable stock
- a pinch of nutmeg
- salt and pepper to taste
You’ll also need
- 150 g (5.3 oz) grated cheese
- 12 no – cook lasagna sheets (about 180 g (6.3 oz) lasagna noddles)
- casserole dish (I used a 15 x 30 cm (about 6 x 12 inches) casserole dish)
How to make no boil lasagna in just 1 hour
Make the minced meat sauce with peas
Peel and cut onions and garlic finely. Heat 1 tablespoon of oil in the pot at medium-high heat and fry the meat. Add onions and garlic saute for 2 minutes.
Add tomato paste, ground paprika, followed by undrained tomatoes and fresh herbs and mix well.
Reduce the heat to medium low, cover and let simmer for 10 minutes. (In the meantime make the bechamel sauce). Stir in the peas, season with salt and pepper and let simmer for another 5 minutes.
How to make the bechamel sauce from scratch
In a sauce pan or pot over medium heat combine butter and flour.
Using a whisk keep whisking until the butter has melted. Slowly add vegetable stock while whisking (so that no clumps will appear) until you had used up the vegetable stock.
Stir in milk until you have a smooth mixture.
Add a handful grated cheese (from the 150 g/5.3 oz grated cheese) and mix well until the cheese has melted.
Season with nutmeg, salt and pepper and let cook for another 2 minutes.
Remove from the heat and set aside.
Temp to cook lasagna
Preheat the oven to 200 °C (392 °C), with both top and bottom heat.
Lasagna how to layer
Start with bolognese sauce and end with bechamel sauce. Spread a thin layer of bolognese sauce in a casserole dish.
Then layer with lasagna sheets followed by bolognese sauce and then bechamel sauce.
You should always layer lasagna sheets in alternating directions.
Repeat the process until you’ve used up all the sauces and lasagna sheets. Sprinkle wit grated cheese and bake for 30 minutes or until nicely golden brown.
After 30 minutes let lasagna rest for few minutes before serving.
More recipes you’ll like
- Spinach cream cheese lasagna
- Baked eggplant in tomato and feta sauce
- Cheesy baked pasta with zucchini and mushrooms
- Chicken Tomato Mozzarella Casserole
Pork And Beef Lasagna With Bechamel Sauce
Equipment
- Casserole dish (15 x 30 cm (6 x 12 inch))
- Large skillet
- Saucepan or pot
Ingredients
For the meat sauce
- 400 g ( 0.88 lbs) ground meat half pork, half beef
- 1 medium onion
- 1 garlic clove
- 300 g ( 10.6 oz) canned tomatoes
- 130 g (4.6 oz) canned peas
- 1 tablespoon tomato paste
- 1 teaspoon ground paprika
- 2 tablespoons fresh basil (finely chopped) or 2 teaspoons dried basil
- 1 tablespoon olive oil
- salt and pepper to taste
For the bechamel sauce
- 40 g (1.4 oz) plain flour
- 40 g (1.4 oz) butter
- 250 ml (8.5 fl oz/ 1 cup) vegetable stock
- 250 ml (8.5 fl oz/ 1 cup) milk
- a pinch of nutmeg
- salt and pepper to taste
You'll also need
- 150 g (5.3 oz) grated cheese
- 12 no - cook lasagna sheets (about 180 g (6.3 oz) lasagna noddles)
Instructions
- Peel and cut onions and garlic finely. Heat 1 tablespoon of oil in the pot at medium-high heat and brown the meat. Add onions and garlic saute for 2 minutes. Add tomato paste, ground paprika, followed by undrained tomatoes and fresh herbs and mix well. Reduce the heat to medium low, cover and let simmer for 10 minutes. (In the meantime make the bechamel sauce). Stir in the peas, season with salt and pepper and let simmer for another 5 minutes.
- In a sauce pan or pot over medium heat combine butter and flour. Using a whisk keep whisking until the butter has melted. Slowly add vegetable stock while whisking (so that no clumps will appear) until you had used up the vegetable stock. Stir in milk until you have a smooth mixture. Add a handful grated cheese (from the 150 g/5.3 oz grated cheese) and mix well until the cheese has melted. Season with nutmeg, salt and pepper and let cook for another 2 minutes. Remove from the heat and set aside.
- Preheat the oven to 200 °C (392 °C), with both top and bottom heat and layer lasagna. Start with bolognese sauce and end with bechamel sauce.
Spread a thin layer of bolognese sauce in a casserole dish. Then layer with lasagna sheets followed by bolognese sauce and then bechamel sauce. You should layer lasagna sheets in alternating directions. Repeat the process until you've used up all the sauces and lasagna sheets. Sprinkle wit grated cheese and bake for 30 minutes or until nicely golden brown. After 30 minutes let lasagna rest for few minutes before serving.
Did you make this lasagna with ground pork and beef? I’d love to hear from you! Simply write a review and add rating to it.