Lasagna Recipe with Ground Pork and Beef: Meaty Layers of Italian Comfort

This lasagna delivers the ultimate Italian comfort with rich, meaty layers that satisfy every time. I developed this recipe to highlight the perfect blend of ground pork and beef, creating a filling that’s hearty without being heavy.

The secret lies in slow-cooking the meat with aromatic herbs until deeply flavorful, then layering it with creamy ricotta and tender pasta. Each bite offers a balance of textures—tender noodles, savory meat, and melted cheese.

Baking it until bubbly and golden ensures every layer melts together beautifully. This dish is ideal for feeding a crowd or making ahead for easy meals.

Serve with a simple salad and crusty bread to complete the experience.

Ingredients for Lasagna Recipe with Ground Pork and Beef

Rich, hearty layers start with quality meats and cheeses plus pantry staples for comfort.

The meat blend is non-negotiable—80/20 ground beef and ground pork deliver the right fat for flavor. Source from a butcher or Whole Foods for better quality than pre-packaged. The tomatoes matter too: San Marzano crushed tomatoes (imported from Italy) are worth the splurge. For the cheeses, whole-milk ricotta and low-moisture mozzarella prevent a soggy finish. Skip the pre-shredded Parmesan—it doesn’t melt the same.

No pork? Swap in ground turkey or veal. Out of ricotta? Cottage cheese blended smooth works in a pinch. Fresh herbs can replace dried—use triple the amount but add them at the end. For the noodles, regular lasagna sheets are fine, but no-boil saves time. If you’re making this gluten-free, ovens-ready brown rice noodles are a solid alternative.

Assemble and refrigerate up to 24 hours ahead—great for make-ahead meals. Baked lasagna keeps 4-5 days in the fridge or freezes beautifully for 3 months. Slice before freezing for easy portion control. Always thaw overnight before reheating for best texture.

Step-by-Step Instructions for Lasagna with Ground Pork and Beef

Here is the method I use to build rich, saucy layers with perfect texture.

Step 1: Brown the Meats and Build the Sauce Base

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 lb ground beef and 0.75 lb ground pork, breaking them up with a wooden spoon. Cook for 6-8 minutes until the meats are no longer pink and have developed a deep brown color.

Add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant. This aromatic base builds the foundation of your sauce’s flavor.

Pour in the 28 oz crushed tomatoes and 2 tbsp tomato paste, then stir in the 1 tsp dried basil, 1 tsp dried oregano, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Simmer the sauce for 15-20 minutes until it thickens slightly and the flavors meld together.

Step 2: Prepare the Ricotta Mixture

In a medium bowl, combine the 15 oz ricotta cheese, 1 whole large egg, and 0.5 cup parmesan cheese. Stir until the mixture is smooth and fully integrated. The egg binds the ricotta, ensuring it holds its shape when layered and baked.

Season the mixture lightly with a pinch of the kosher salt and ground black pepper to enhance the cheesy richness. This layer adds a creamy contrast to the hearty meat sauce and melty mozzarella cheese.

Step 3: Assemble the Layers

Preheat your oven to 375°F. Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 sheets of the lasagna noodles on top, slightly overlapping if needed. Oven-ready noodles absorb moisture from the sauce as they bake, so no pre-boiling is necessary.

Spread half of the ricotta mixture evenly over the noodles, followed by ⅓ of the remaining meat sauce. Sprinkle ⅓ of the 1 lb mozzarella cheese on top. Repeat the layers: noodles, remaining ricotta, ⅓ meat sauce, and ⅓ mozzarella. Finish with a final layer of the remaining 4 sheets of noodles, the last of the meat sauce, and the remaining mozzarella.

Step 4: Bake to Bubbly Perfection

Cover the dish tightly with aluminum foil and bake for 25 minutes. This allows the noodles to soften and absorb the flavors of the sauce. Then, remove the foil and bake for another 20-25 minutes until the top is golden brown and the cheese is bubbly.

Let the lasagna rest for 10-15 minutes before slicing. This resting period is crucial—it allows the layers to set, making it easier to serve neat, intact portions. The result is a comforting, multi-layered dish with tender noodles, rich meat sauce, and perfectly melted cheese.

Serving Suggestions for This Dish

Simple Green Salad

A crisp green salad with a light vinaigrette balances the richness of this dish. I toss 5 oz mixed greens with 1 tbsp olive oil, 1 tsp lemon juice, and a pinch of salt and pepper. It’s refreshing and simple.

Garlic Bread Side

Serve with warm garlic bread to soak up every last bit of sauce. I use a baguette brushed with garlic butter and toasted until golden. It’s a classic pairing for a reason. 💛

Wine Pairing

A medium-bodied Chianti or Sangiovese complements the meaty layers beautifully. The acidity cuts through the richness. For white wine lovers, a crisp Pinot Grigio works well too.

Roasted Vegetables

For a heartier meal, add roasted broccoli or zucchini. Toss with 1 tbsp olive oil and roast at 400°F for 15-20 minutes. The caramelized edges add great texture contrast.

Extra Cheese Garnish

Sprinkle fresh Parmesan or basil leaves on top before serving. It adds a pop of color and freshness. I always keep a wedge of Parmesan on hand for this. 🌟

Family-Style Serving

Let the lasagna rest 10-15 minutes before slicing. Serve directly from the dish for a cozy, communal feel. It’s how Nonna always did it in our Boston kitchen.

Frequently Asked Questions