Pork + Red Wine Lasagna

Lasagna from scratch takes patience and time. It’s for the committed lovers, the ones who are knee-deep in that unconditional love that can only reveal its depth after sleepless nights and crying babies. It’s for that love that is hard and messy but also transparent and true. It’s for us, learning love from the ground up.

Pork + Red Wine Lasagna

Recipe from What Kate Ate

12 ripe vine tomatoes

10 cloves of garlic, (8 left whole & unpeeled, 2 thinly sliced)

Large handful each of fresh basil, oregano & thyme

Salt & pepper to taste

10 oz ground pork

10 oz ground beef

2 tbsp. olive oil

1 large yellow onion

14 oz can of diced tomatoes

1 cup full-bodied red wine

2 tbsp. balsamic vinegar

2 1/4 cup water

1 cup of finely grated parmesan for final topping

Bechamel Sauce

5 tbsp. butter

1/3 cup flour

2 1/4 cup whole milk

1 cup finely grated parmesan

salt & white pepper

pinch of nutmeg

When I make my noodles from scratch I use this recipe.

Otherwise use 8 oz of dried lasagna noodles and cook as directed on package.


Preheat oven to 350. Cut tomatoes in half and place them on a baking sheet, cut side up.  Sprinkle tomatoes with half of the chopped herbs, salt and pepper.  Slice 2 cloves of garlic and place one slice on top of each tomato. Leave the rest of the garlic cloves whole and unpeeled and spread them throughout the tomatoes.   Bake for 90 minutes.

Meanwhile heat a large pot on medium heat with 2 tbsp. of olive oil.  Sautee onions for 3-4 minutes until soft and fragrant.  Add ground pork and beef and cook about 5-7 minutes until browned.  Add can of tomatoes, wine, balsamic vinegar and water.  Add a few generous pinches of salt and pepper and the rest of the fresh herbs.  Bring to a boil and immediately lower heat to simmer for 90 minutes, allowing the ragu to thicken.

Once tomatoes are roasted, place them in a blender or food processor.  Remove the peel from the garlic cloves and add to the tomatoes.  Blend until smooth.  Taste and add salt and pepper as needed.

Once ragu has cooked and thickened, add pureed tomatoes, and let marinate and simmer for 15-20 minutes while you prep your noodles (either from scratch or store-bought,) and then make the bechamel sauce.

Increase the oven temperature to 400.

In a small saucepan melt butter.  Add flour and stir to form a thick paste.  Continuously stir the paste for 2-3 minutes, being careful not to burn.  Very slowly pour in warm milk while continuing to stir until you have a thick creamy sauce.  Add salt, white pepper, nutmeg and parmesan, stir and set aside.

Finally layer the lasagna. Spoon a layer of pork ragu into the pan, approximately 13×9, and spread evening over the base. Next cover with a layer of the béchamel sauce, and layer with enough noodles to cover the area without overlapping. Repeat the layering process three times, finishing with the last layer of béchamel. Sprinkle with finely granted parmesan and fresh basil.  Bake for 30 minutes, or until golden and bubbling. Let stand for 15-20 minutes before slicing and serving.