This Lasagna Bolognese with Beef and Pork recipe is brought to you courtesy of Revol. Thank you for reading and supporting the brands that make Savoir Faire possible. If you don’t like this lasagna, you probably don’t like your mom; at least, that’s what my kids say. I happen to agree; it’s delicious and irresistible, so what’s not to love? For that reason, I’ve decided to christen my Revol ovenproof pan with this recipe, which remains a staple in my kitchen.
I make it with a special Bolognese beef and pork sauce that, modesty aside, is delicious. Add to that a béchamel sauce prepared by stir-frying some onions in the same butter used to make the roux, which I make with cornstarch instead of flour.To make my life easier, I make the pasticho (what we call lasagna in Venezuela) with ready-to-bake lasagna noodles. It’s even easier with my new Revol ceramic baking dish, which is extremely comfortable to use not only for its depth (it allows me to make a multilayer lasagna) but because its handles make the food easy to… well, handle!
What I love most about the mold is its square shape (yeah, I know, I’m a square girl). It’s not called a super square baker for nothing: you can take it straight out of the oven to the table. I also love its functional design; like all other Revol bakeware, this mold is made in a French factory where craftsmen have passed the secret of creating kitchen objects that are tough and stand the test of time from generation to generation.
Lasagna Bolognese with beef and pork
- 1 tablespoon of butter to grease the mold
- 3 cups of bechamel sauce
- 3 cups of Bolognese beef and pork sauce
- 8 sheets of ready-to-bake pasta for lasagna I use Barilla
- ¾ cup shredded mozzarella cheese
- 4 tablespoons of parmesan cheese
- Preheat oven to 350˚F and use a brush to smear butter on the bottom and sides of the pan.
- Cover bottom of the pan with a layer of bechamel.
- Place down a layer of pasta, followed by a layer of meat sauce and another layer of bechamel Cover with another layer of pasta and repeat the order with the meat and bechamel. Repeat until you top it with another layer of pasta. Coat it with plenty of bechamel.
- Arrange the mozzarella and sprinkle the Parmesan cheese.
- Bake for 20-30 minutes or until the top is lightly browned.
- Remove from the oven and let cool for 10-15 minutes before serving.
The time doesn't include the time to make the béchamel and Bolognese sauces. Click here for the Beef and Pork Bolognese Sauce recipe.
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