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Pork And Beef Lasagna with Bechamel Sauce

Pork And Beef Lasagna with Bechamel Sauce

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

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.

 

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Pork And Beef Lasagna With Bechamel Sauce

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. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch, Main Course
Cuisine: European, Italian
Keyword: baked pasta, beef and pork lasagna recipe, lasagna with ground pork and beef, pasta, quicka dn easy lasagna recipe
Servings: 6 Servings
Author: Ester | esterkocht.com

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.

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