Lasagna Recipe With Ground Pork and Beef: Three-Meat Richness in Every Layer

This lasagna recipe combines ground pork and beef for a deeply flavorful meat sauce that elevates every bite. I developed this version after testing countless combinations to achieve the perfect balance of richness and texture.

The pork adds natural sweetness while the beef contributes robust depth, creating a sauce that’s hearty without being heavy. Layered with creamy ricotta and melted cheese, it bakes into a dish that’s as comforting as it is impressive.

Each layer builds on the last, with the meats providing a savory foundation that pairs beautifully with the tender pasta and velvety cheese. The result is a lasagna that’s rich, satisfying, and worth every minute of prep time.

Perfect for family dinners or special occasions, this recipe delivers restaurant-quality results in your own kitchen. Here’s how to make it.

Ingredients for Lasagna Recipe with Ground Pork and Beef

Rich meats, creamy cheeses, and tender noodles build layers of flavor in this hearty dish.

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The meats are the foundation here. Ground chuck (80% lean) gives the beef depth, while pork shoulder adds natural sweetness. Most supermarkets carry both pre-ground, but ask the butcher to grind fresh if you want superior texture. Whole Foods and Costco have excellent options. For the ricotta, whole milk is essential—part-skim won’t give you that velvety consistency.

No pork? Ground turkey or Italian sausage works well. Swap mozzarella for provolone if you prefer a sharper melt. Fresh herbs can replace dried at a 3:1 ratio (3 tbsp fresh to 1 tsp dried). The marinara can be store-bought—Rao’s or Victoria brands are top picks. If you’re making your own, use San Marzano tomatoes for the best results.

Assemble and bake immediately, or prep ahead and refrigerate for up to 24 hours. Leftovers keep for 5 days in the fridge or freeze for 3 months. Reheat covered with foil to prevent drying out.

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

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Meat Sauce Base

Heat the 2 tbsp Olive Oil in a large pot over medium heat. Add the diced 1 whole Onion and cook for 3-4 minutes until translucent and fragrant, stirring occasionally to prevent browning.

Add the minced 6 cloves Garlic Cloves and cook for 30 seconds until just fragrant. Then increase heat to medium-high and add the 1 lb Ground Pork and 1 lb Ground Beef. Break the meat apart with a wooden spoon and cook for 8-10 minutes until browned and crumbly.

Stir in the 4 cups Marinara Sauce, 2 tsp Dried Basil, 2 tsp Dried Oregano, 1 tsp Black Pepper, and 1 tsp Salt. Reduce heat to low and let it simmer for 15 minutes to allow the flavors to meld.

Step 2: Prepare the Cheese Mixture

In a medium bowl, combine the 2 cups Ricotta Cheese, 1 cup Parmesan Cheese, 1 whole Large Egg, and remaining 1 tsp Salt. Mix until the ingredients are thoroughly combined and the mixture appears smooth and creamy.

This egg-enriched ricotta creates a rich, stable layer that won’t separate during baking. The Parmesan adds a sharp depth that complements the mild ricotta beautifully. Set this mixture aside while you prepare the remaining components.

Step 3: Assemble the Lasagna Layers

Preheat your oven to 375°F. In a 9×13-inch baking dish, spread 1 cup of the meat sauce evenly across the bottom. Arrange a layer of 4 sheets Lasagna Noodles over the sauce, slightly overlapping if necessary.

Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup Mozzarella Cheese. Repeat with another 1 cup of meat sauce, 4 sheets Lasagna Noodles, remaining ricotta mixture, and 1 cup Mozzarella Cheese.

Step 4: Add Final Layers and Bake

Top with the remaining 4 sheets Lasagna Noodles, then spread the last of the meat sauce evenly over the top. Sprinkle the remaining 1 cup Mozzarella Cheese and any leftover Parmesan Cheese over the sauce.

Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the edges are bubbling.

Step 5: Rest and Serve

Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the layers to set and makes serving easier, as it prevents the lasagna from falling apart when you cut into it.

Use a sharp knife to cut into squares, lifting each portion carefully to maintain the distinct layers. The meat sauce should be rich and flavorful, the noodles tender, and the cheese layers perfectly melted and gooey. Serve warm with a sprinkle of fresh herbs if desired.

Wine and Beer Pairings for This lasagna recipe with ground pork and beef

Italian Red Wines

For this hearty dish, I love a Chianti Classico with its bright acidity and cherry notes that cut through the richness. A Sangiovese from Tuscany also works beautifully, offering earthy undertones that complement the pork and beef perfectly. 🍷

Bold Whites

If you prefer white wine, a full-bodied Italian Pinot Grigio from Friuli can stand up to the meat layers. The mineral notes and crisp finish cleanse your palate between bites. Serve slightly chilled for best results.

Craft Beer Pairings

An amber ale with caramel malts mirrors the dish’s depth. I particularly like Harpoon Octoberfest from my Boston days. The toasty notes pair wonderfully with the cheese. 🍺

Italian Brews

A Peroni or Moretti offers a lighter option that won’t overwhelm. Their clean, crisp profiles let the lasagna’s flavors shine. I always keep a few in my fridge for just this occasion.

Dessert Wine

For a special touch, serve a glass of Vin Santo with dessert. Its nutty sweetness contrasts beautifully with the savory meal. This was Nonna’s secret for ending family dinners on a high note.

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