Cheesy pork lasagne recipe

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  • Ingredients
  • Pasta
  • Pasta bakes
  • Cheese pasta bakes

This is a highly indulgent Italian-inspired pasta bake. Enjoy with garlic bread and a side salad.

55 people made this

IngredientsMakes: 6 - 8 servings

  • 450g lasagne noodles
  • 450g pork sausagemeat
  • 900g ricotta cheese
  • 2.25kg tomato based pasta sauce
  • 450g grated Parmesan cheese
  • 450g grated mozzarella cheese
  • 225g spinach, rinsed and chopped

MethodPrep:25min ›Cook:55min ›Ready in:1hr20min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagne sheets on kitchen towels.
  2. Meanwhile, in a large frying pan over medium heat, cook sausagemeat, spicing to taste, until no longer pink. Set aside.
  3. In a large bowl, mix the ricotta and 2/3 of the pasta sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
  4. Stir all but 125g of the cheese mixture into the ricotta mixture; stir in the sausagemeat and chopped spinach.
  5. Preheat oven to 220 C / Gas 7.
  6. Coat the bottom of a 20x30cm baking dish with a thin layer of pasta sauce. Lay 3 to 4 lasagne sheets lengthways and side by side; then lay 3 to 4 lasagne sheets overlapping and in a staggered pattern on top.
  7. Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1.25cm from the top of the baking dish. Layer lasagne sheets on top of the lasagne and coat in the remaining pasta sauce. Cover with remaining cheese mixture and bake in preheated oven for 45 minutes or until golden brown.

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Reviews & ratingsAverage global rating:(57)

Reviews in English (49)

Look delicious!!-20 Sep 2013


This recipe has the potential to be the best lasgna recipe ever. I made two 13x9x3 pans so I didn't have the problem with too much sauce/cheese mixture left over. Since I used the "no boil" lasgna noodles, the next time I make it I will bake it at a lower temperature for more time and cover it for part of the cooking time. Baking it at 425 degrees for 45 minutes made it taste like it cooked fast (the flavors didn't seem to blend like they should), the final layer of cheese on the top was too crusty, and the noodles were still a little crunchy (my fault for not using regular lasgna noodles). I also used more pasta sauce because I thought the no-boil noodles would need more liquid. Also, I'm a tradionalist when it comes to the appearance of lasgna. Even though it tasted superb, I'd rather layer my sauce/meat mixture and my cheese/spinach mixture instead of mixing them together. My daughter, who doesn't like spinach or sausage, even liked it!-03 Feb 2005


This recipe is very yummy lasagna. The only suggestion I have is either using two smaller pans or a larger one. Mine not only overflowed, but I couldn't use all that yummy mixture!-24 Mar 2000

Lasagna Recipe

There are a handful of dishes that my mom has made over the years that I still love to this day. Typically our dinners growing up consisted of pot roasts or some other version of meat and potatoes that I wasn&rsquot a huge fan of. My mom&rsquos lasagna recipe on the other hand was a special dinner that she would make for holidays or family gatherings that EVERYONE loved. To this day, that has not changed. My brothers continue to request lasagna as their meal of choice when they are home to visit.

It&rsquos no wonder it is a family favorite. Ground beef and pork with a delicious tomato sauce are layered with lasagna noodles and my favorite part of all, cottage cheese and Parmesan. I love cottage cheese all on its own, but there is just something extra special about it when you add in a healthy dose of Parmesan. When my mom was making Lasagna as a child, I used to nibble away on this creamy mixture until she would swat my hands away so there was enough left for the casserole!

I have tried Lasagna made by others on occasion and it just never lives up to my mom&rsquos. Whether it is a lack of flavor or maybe creamy cheesy goodness, they just never seem to compare. Her&rsquos is the absolute best lasagna recipe and an absolute must-try!

The only downside to making Lasagna is the dirty pan you have to clean up afterwards with the baked on cheese and sauce. Dishes are one of my least favorite things to do in life, but it is an evil necessity when you enjoy cooking! I recently discovered a new product, ecover Liquid Dishsoap, that makes this job a little bit easier and therefore myself much happier.

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Whether you want to make a special meal for family and friends, or you just want to make a big pan of Lasagna to pack for lunches throughout the week for work, this recipe is one that you really need to add to your repertoire ASAP!

Pork & rosemary lasagne

Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.

Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.

Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.

Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.

Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.

Crock Pot Cheesy Lasagna

Sooooo&hellipI MIGHT have altered this recipe a bit.

When I saw the amount of cheese it called for, I knew I was going to have to do something about it. So I did a bit of tweaking. And the result was groan-in-appreciation-when-you-take-your-first-bite good!

I had actually bought enough to make two because I was going to take one out to a lady from our church who had injured her hand. Then I found out that someone else was bringing her lasagna, and I needed to make her something different. Let&rsquos just say that I wasn&rsquot too upset that I would be able to make two for us! Yum!

&ampampampampampltbr /&ampampampampampgt As I was telling Cris about this deliciousness, she still thought that her lasagna was the best, but I beg to differ. Now granted, neither of us has tried the other&rsquos favorite lasagna recipe. Maybe we need to have a Lasagna-Off and see who comes out the winner! 😉

Here’s What Cha Do…

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lenten fast.

The traditional lasagne of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù. Lasagne al forno, layered with a thicker ragù and Béchamel sauce and which corresponds to the most common version of the dish outside Italy, is traditionally associated with Emilia-Romagna. In other regions lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, olives, mushrooms), and is typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked (al forno).

Homemade Meaty Lasagna Recipe Easy Cheesy Lasagne Recipes

Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes.

Homemade Meaty Lasagna Recipe Easy Cheesy Lasagne Recipes

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Homemade Meaty Lasagna Recipe Easy Cheesy Lasagne Recipes

Alfredo sauce is often sold as a convenience food in grocery stores in many countries. Unlike the original preparation, which is thickened only by cheese, the prepared food and fast food versions may be thickened with eggs or starch. Alfredo sauce may also include cream.

Adam and Joanne's Tips

  • Make Ahead: Cover and refrigerate unbaked lasagna up to 2 days. If baked, let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers). Defrost the frozen lasagna overnight in the refrigerator and then bake at 400 degrees F for about 1 hour. The meat sauce can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about three months.
  • Meat Sauce with Jarred Marinara Sauce: Cook sausage, beef, onions and carrots as shared above. Add garlic then cook about 1 minute until garlic becomes fragrant. Next, add 2 (24-ounce) jars of marinara sauce and use a wooden spoon to scrape up the brown bits that are stuck to the pot. Then, add sausage and beef back to the pan with onions and carrots. Simmer the sauce 20 to 30 minutes until carrots are tender. Skim off any fat floating on top and adjust the seasoning as necessary.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Cheesy Béchamel Sauce

Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. This sauce is a cheesy version of the classic béchamel, and it's perfect for many dishes that need a mild-flavored sauce with cheese. You can use it for macaroni and cheese, cheesy rice, vegetables, and many different pasta recipes some people like it for lasagna.

The basic technique is to make a roux, which is a way to thicken sauces by cooking flour with a fat in equal amounts by weight. In this case, the fat is butter, as is typical of French-inspired sauces. The roux is then blended with milk, cheese, and seasonings to make the sauce.

This cheesy sauce can be considered a variation of Mornay sauce, which originally was made with white cheeses including Gruyère and Emmenthal. You can vary the type of cheese if you want to use something other than sharp cheddar. It's not traditional by any means, but you can add more or less hot sauce to boost the spice level or tone it down—or leave it out altogether.


Lasagne | I believe this recipe is at least partially responsible for my husband, Mick, asking me to marry him. He had told me that lasagne was his favourite dish, and so I made it my mission to create one that he would love. It’s not from any authentic recipe, it’s just how we like it at our place. Fresh homemade pasta or dried pasta can both be used. The Bolognese sauce can be made in advance.


Bolognese Sauce
• 1 tsp olive oil| • 2 brown onions • 2 cloves garlic • 1 kg beef mince • 2 x 810g tins crushed tomatoes • 2 tablespoons sugar • 1 teaspoon salt
Cheese Sauce
• 50g butter • 50g flour • 3 ½ cups (875 ml) milk • 1 tablespoon Dijon mustard • 200g tasty cheese, grated • salt and pepper
• 1 quantity fresh pasta dough rolled out into lasagne sheets – or • 1 500g packet instant lasagne sheets • 250g grated tasty cheese


Bolognese Sauce

1. In a large non-stick chef’s pan, heat olive oil over a medium heat. Add garlic and onion and stir until soft but not brown. Add mince to the pan and brown. Using a wooden spoon, make sure you get rid of any lumps in the mince.

2. If you have a slow cooker, put the mince in along with the tomatoes, sugar and salt. Simmer covered on the high setting for 2 hours, then uncover and cook for a further 2-3 hours, stirring occasionally.

3. The sauce initially appears quite runny and not a very rich colour. As it cooks and reduces, it achieves a thick consistency and a beautiful red colour. You will know when it’s ready – it becomes very aromatic.

4. To do the recipe on the stove top is equally effective but you need to be a lot more vigilant to make sure it doesn’t burn on the bottom of the pot. Keep it over a very low heat uncovered, and stir it frequently for around 2 hours.

Cheese Sauce

1. In a large pot, melt butter and add flour over medium heat. Stir constantly with a wooden spoon until it gathers into a dough.

2. Continue to stir for another minute or so. This begins to cook the flour.

3. Add a little milk – about ¼ cup. This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan. Once this happens you can add another ¼ cup milk and repeat until all the milk has been added.

4. Stir in mustard, then add cheese and stir until it melts.

5. Taste, and season with salt and pepper if required.


1. Preheat oven to 180°

2. Ladle Bolognese sauce over the base of a large oblong casserole dish. There needs to be enough to cover the base but keep it a thin layer (about 5mm). Over this, lay some fresh or dried lasagne sheets.

3. Ladle more Bolognese sauce over the pasta then ladle cheese sauce on top of that. Carefully spread the cheese sauce to cover the meat.

4. Scatter a small handful of tasty cheese over this.

5. Place another layer of pasta on top and repeat the Bolognese and cheese sauces, and scatter another handful of cheese.

6. Place another layer of pasta, then ladle remaining cheese sauce over the top. Generously cover this with the rest of the cheese.

7. Bake for 45 minutes covered with foil, and a further 15 minutes uncovered or until golden brown and bubbling on top. If using dried pasta sheets, insert a skewer at several points to ensure the pasta has cooked through.

Serve with parmesan cheese, a beautiful fresh green salad and garlic bread.

Note: This reheats beautifully and is one of the few pasta dishes that freezes and defrosts well.

Crock Pot Lasagna Recipe

We tried this crockpot lasagna recipe while we were on vacation one year. It is just like a regular lasagna, but you build it in the slow cooker instead of in a 9吉 pan.

It was a great big, hit, with kids coming back for more, more, more! (My kids seem to think if there’s leftovers, they MUST return to fill their plates again).

For the cheese, I never really measured it. I buy my shredded cheese in 5 pound bags from Sam’s, so I always have plenty. I just lightly covered each layer.

Traditional Italian lasagna

Lasagna, lasagna. How I love thee! It is possibly one of the most loved foods in the whole wide world, and understandably so. There is just something so sentimental about lasagna, so comforting. It evokes images of of gatherings with family and friends all around the world. It is the sort of food that is like a big warm hug, and so more-ish you want to keep digging in until you burst.

Lasagna just rocks. Full stop.

And if you’ve never tried a homemade one before, that needs to change! If you can make spaghetti bolognese, you can make lasagne. It just requires a wee bit more patience.

OK, bit more than a wee bit more patience. But it’s totally worth it. A real homemade Lasagna is epic.


Preheat the oven to 180C/350F/Gas 4.

For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.

Add the beef and pork mince and cook until the liquid from the meat has been absorbed.

Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.

Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.

To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.

In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.

Watch the video: Πως Φτιάχνουμε Τυρί Κεφαλοτύρι. Τυροκομική Σχολή. Επαγγελματίας Τυροκόμος. IEK Praxis (January 2022).