Beef and Pork Lasagna with Béchamel and Cheese

Name: Beef and Pork Lasagna with Béchamel and Cheese
Prep time: 30 min
Cook time: 65 min
Total time: 110 min
Yield: 8 portions
Cuisine: Italian inspired
Ingredients: 50 g butter for béchamel; 50 g all-purpose flour for béchamel; 500 ml milk; 0.25 tsp ground nutmeg; 500 g mixed ground beef and pork; 1 whole large onion, diced; 2 whole garlic cloves, minced; 1 whole carrot, grated; 400 g chopped canned tomatoes; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp salt; 0.25 tsp black pepper; 12 whole lasagna sheets, package-prepared as directed; 150 g mozzarella, grated; 50 g parmesan, grated

Three or four layers of pasta, slow-simmered meat sauce and creamy béchamel bake into a generous family lasagna.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 50 minMakes 8 portions

Jump to Recipe

Three or four layers of pasta, slow-simmered meat sauce and creamy béchamel bake into a generous family lasagna. Use lasagna sheets according to their package directions and leave enough sauce under the final layer to soften the pasta. Let the finished dish rest before cutting; those few minutes help it hold together on the plate. Soften onion and carrot in oil; add garlic and ground meat and break up while browning until no pink remains. Stir in canned tomatoes, paste, oregano, basil, salt and pepper; simmer uncovered 25 minutes until thick but spoonable. Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in milk; simmer until thick and season with nutmeg.

Beef and Pork Lasagna with Béchamel and Cheese

How to tell when it is ready

Cover loosely with foil and bake 30 minutes, then uncover for 15 minutes until pasta is tender and center hot; rest 15 minutes before cutting.

Tips

Soften onion and carrot in oil.
Stir in canned tomatoes, paste, oregano, basil, salt and pepper.
Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in milk.
Heat oven to 180°C (350°F).

Troubleshooting

If pasta is tough, add more sauce and bake covered longer.
If slices slump, let lasagna rest longer.

Substitutions

Use only ground beef at the same meat weight.
Use no-boil lasagna sheets if the pack says they are suitable.

Variations

Add cooked chopped mushrooms to meat sauce.
Use more mozzarella for a cheesier finish.

Serving suggestions

Add a crisp green salad.
Offer crusty bread for extra sauce.
Sprinkle fresh basil at the table.
Serve with steamed green beans.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days or freeze portions; reheat to 74°C (165°F).

Storage

Refrigerate covered up to 3 days or freeze portions; reheat to 74°C (165°F).

Food safety

Brown mixed ground meat to 71°C (160°F); reheat leftovers to 74°C (165°F).

Frequently asked questions

How do I know beef and pork lasagna with béchamel is ready?

Cover loosely with foil and bake 30 minutes, then uncover for 15 minutes until pasta is tender and center hot; rest 15 minutes before cutting.

How should I store beef and pork lasagna with béchamel?

Refrigerate covered up to 3 days or freeze portions; reheat to 74°C (165°F).

Add a crisp green salad. Refrigerate covered up to 3 days or freeze portions; reheat to 74°C (165°F).

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Beef and Pork Lasagna with Béchamel and Cheese