Beef and Pork Sausage Lasagna

Ingredients

• 500 g Ground beef (mince) (80% lean)
• 300 g Italian pork sausage (Removed from casings)
• 1 large Onion (Finely diced)
• 2 Celery stalks (Finely diced)
• 1 large Carrot (Finely diced)
• 3 Garlic cloves (Minced)
• 2 tbsp Olive oil (Extra‑virgin)
• 800 g Tomato passata (Good quality, no added herbs)
• 2 tbsp Tomato puree (triple concentrate) (Rich flavor)
• 150 ml Dry white wine (Optional, for deglazing)
• 2 Bay leaves (Indian) (Dried)
• 50 g Parmesan rind (Adds umami, optional)
• 100 g Parmesan cheese, grated (For layering and topping)
• 200 g Mozzarella cheese, shredded (For topping)
• 50 g Unsalted butter (For béchamel)
• 50 g All‑purpose flour (For roux)
• 500 ml Whole milk (Full‑fat for richness)
• 1 pinch Ground nutmeg (Freshly grated if possible)
• to taste Salt
• to taste Black pepper
• 12 Lasagna sheets (no‑boil) (Dry sheets)
• 1 tbsp Apple cider vinegar (Optional acidity boost)
• 200 ml Chicken stock (canned) (Optional for thinning sauce)

Instructions

1. Prep vegetables

   Finely dice the onion, celery, carrot, and mince the garlic. Measure out all spices and liquids. This can be done with a mini chopper or by hand – avoid over‑filling the chopper to keep pieces from turning mushy.

   Time: PT10M

2. Sweat the sofrito

   Heat olive oil in the large pot over medium heat. Add the diced onion, celery, and carrot, sprinkle with a pinch of salt and cook, stirring occasionally, until the vegetables are soft and translucent – about 30 minutes. This slow sweat builds deep sweetness.

   Time: PT30M

   Temperature: Medium heat

3. Brown the meat

   Increase heat to medium‑high. Add the ground beef and crumbled pork sausage to the pot. Break up with a spoon and brown until no longer pink and a crust forms on the edges, about 10 minutes. This creates texture and caramelized flavor.

   Time: PT10M

   Temperature: Medium‑high heat

4. Add aromatics and tomatoes

   Stir in the minced garlic and cook 1 minute. Add tomato puree, passata, white wine, bay leaves, and a pinch of black pepper. Bring to a gentle boil, then reduce to a low simmer and cook for 1 hour 30 minutes, stirring occasionally. The long simmer concentrates flavor and mellows acidity.

   Time: PT1H30M

   Temperature: Low simmer

5. Umami boost with Parmesan rind

   Tear the Parmesan rind into pieces and add to the simmering ragu for the last 5 minutes. Stir until the rind has melted, imparting extra glutamate and a subtle creaminess.

   Time: PT5M

   Temperature: Low simmer

6. Make béchamel sauce

   In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux. Gradually whisk in warm milk, continuing to whisk until smooth. Simmer 10‑12 minutes until thickened, then season with salt, pepper, and a pinch of nutmeg.

   Time: PT15M

   Temperature: Medium heat

7. Assemble the lasagna

   Pre‑heat oven to 190°C. In the baking dish, spread a thin layer of ragu, then a layer of lasagna sheets, followed by béchamel, a sprinkle of mozzarella and Parmesan. Repeat layers, finishing with a generous topping of mozzarella, Parmesan, and a light dusting of nutmeg. Cover with foil.

   Time: PT15M

   Temperature: 190°C

8. Bake

   Bake the covered lasagna for 20 minutes, then remove foil and bake an additional 5 minutes until the cheese is golden and bubbling. Let rest 10 minutes before cutting to set the layers.

   Time: PT25M

   Temperature: 190°C

9. Serve

   Cut into squares and serve hot. Garnish with a drizzle of extra‑virgin olive oil and a sprinkle of fresh basil if desired.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g