Easy pork and beef Lasagna with Bechamel sauce

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This classic Italian pork and beef lasagna with bechamel sauce recipe is delicious, easy to assemble, and comes together in just 1 hour including preparation time. A perfect soul food treat for kids and grown ups.

About 1,5 years ago when my daughter was 10 months we flew to Namibia to spend Christmas with my family in the northern part of the country. After Xmas one of my uncle’s wife in Windhoek, wanted us to spend 2 nights at their house so that I would spoil them a little bit. The first day we arrived my husband and I went shopping and afterwards I made lasagne. They were so surprised how easy it was to make it. Apparently it always looked so fancy and the price of Parmesan cheese scared them away. But guess what this recipe is so simple, perfect for beginners and you can use any grated cheese that you get your hands on, from Parmesan, Cheddar, Gouda, Emmentaler to Mozzarella.

I’ve used canned peas that I wanted to get rid off before going bad. But feel free to replace them with carrots or leave them completely out.

What you’ll need to make pork and beef lasagna with bechamel sauce

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) peas, (canned) (optional)
  • 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 lasagna in 1 hour

Make the meat sauce
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:
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. Then preheat the oven to 200 °C (392 °C), with both top and bottom heat.

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 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.

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Pork and beef lasagna with bechamel sauce

This classic Italian pork and beef lasagna with bechamel sauce recipe is delicious, easy to assemble, and comes together in just 1 hour including preparation time. A perfect soul food treat for kids and grown ups.
Prep Time30 mins
Bake Time @ 200 °C (392 °C)30 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course
Cuisine: European, Italian
Keyword: baked pasta, casserole, how to, lasagne, pasta
Servings: 6 Servings
Author: Ester from esterkocht.com

Equipment

  • Whisk
  • Wooden spoon
  • Casserole dish (15 x 30 cm (6 x 12 inch))
  • Large skillet
  • Saucepan or pot
  • Cutting board
  • Knife
  • spoon

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 OPTIONAL
  • 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 recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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