Homemade Lasagna with Pork

There's nothing quite like a pan of homemade lasagna, fresh from the oven, with its bubbling cheese and rich, savory aroma filling the kitchen. This classic Italian dish is the ultimate comfort food, perfect for family dinners and special gatherings. Our recipe for Homemade Lasagna with Pork will guide you through every step, from making your own tender pasta sheets to simmering a flavorful pork and vegetable ragu. The result is a deeply satisfying dish with layers of flavor that store-bought versions simply can't match. Let's get cooking!

Homemade Lasagna with Pork

Cooking: 1 hour, 30 minutes

Quantity: 6 Servings

Per serving

Calories: 610 kcal

Proteins: 32 g

Fats: 37 g

Carbohydrates: 35 g

For the pasta dough:

• 2 chicken eggs
• 200 g all-purpose flour
• 1 tablespoon cold water

For the filling:

• 600 g lean pork
• 200 g tomatoes
• 100 g shallots
• 100 g bell pepper
• 50 g fresh herbs
• 150 g hard cheese
• olive oil, pepper, salt

For the sauce:

• 110 g butter
• 55 g all-purpose flour
• 150 ml milk
• salt, black pepper, nutmeg

How to Make Homemade Lasagna with Pork

Making the pasta dough

Mound the wheat flour on your work surface and make a well in the center. Crack the eggs into it. I usually add the yolks first, mix them with the flour, and then add the whites. This isn’t necessary, just a personal habit.

Kneading the dough for lasagna by mixing flour, eggs, and a little water

Once the eggs are mixed with the flour, add a tablespoon of cold water and knead the mixture until it becomes smooth. Place the dough ball in a bag and let it rest for 30 minutes.

Place the kneaded dough in a bag and let it rest for 30 minutes

Roll out the pasta dough for the lasagna very thinly, less than a millimeter thick. It’s better to grease the work surface and rolling pin with olive oil rather than dusting with flour.

Rolling out the dough into thin pasta sheets

Cut the thinly rolled sheet into wide strips. Boil the pasta for 2-3 minutes in salted boiling water, then drain in a colander.

Cut the dough into sheets and blanch them in salted water

Making the lasagna filling

For the filling, run the lean pork through a meat grinder. Finely chop the shallots or onion. Dice the tomatoes and bell pepper. Chop a bunch of fresh herbs.

Ingredients for the lasagna filling

In a deep frying pan, sauté the shallots in olive oil, then add the ground pork. When the meat has turned pale, add the tomatoes, herbs, and bell pepper.

Sautéing the ingredients for the filling

Season the lasagna filling with salt to taste and simmer over low heat for 20 minutes.

Season the pork and vegetable filling with salt. Simmer for 20 minutes

Making the sauce for the lasagna

For the sauce, heat the diced butter in a saucepan. Add the wheat flour to the melted butter. When it turns golden, pour in the room-temperature milk, salt to taste, and whisk until smooth.

Bring the lasagna sauce to a simmer over low heat until it thickens, then season with grated nutmeg.

Preparing the sauce for the lasagna

Assembling the lasagna

In an ovenproof dish with high sides, spread a little sauce, then place a layer of pasta.

Spread a little sauce in the baking dish and cover with pasta sheets

Next, alternate the layers of the lasagna — filling, sauce, grated cheese, and then another layer of pasta. Repeat until all the ingredients are used up.

Alternate the layers of lasagna – filling, sauce, grated cheese, pasta

Finish the lasagna with a layer of pasta, coat it with sauce, and drizzle with high-quality olive oil.

Coat the top layer of pasta with sauce and drizzle with oil

Bake the lasagna for 30 minutes in an oven preheated to 170°C (340°F). Serve the lasagna hot.

Your homemade lasagna with pork is ready.

Bake the lasagna in the oven for 30 minutes at 170 degrees