Today's journey in the kitchen starts with a pork lasagna meal prep. Sink your teeth into a mouthwatering Italian dish that will tantalize your taste buds.
It is the easiest dish to meal prep and have it ready for lunch with a salad. I for one, only eat my carbs in the day and salad at night that is the difference when you are in your fifties with menopause.
Why Pork Lasagna?
Pork, with its tender and juicy qualities, brings a unique flavor profile to this classic Italian dish. The rich, succulent taste of pork blends harmoniously with the other ingredients, creating a symphony of flavors that will have your taste buds dancing with delight.
Lasagna originated in Italy during the Middle Ages. The oldest writings of lasagna appears in 1282 in the Memorial Bolognesi in which lasagna was mentioned in a poem and now in my kitchen! Let's get started with this ancient dish!
Shopping List
Meat Mix
- olive oil
- tomato paste
- fresh parsley
- onion, chopped
- ground pork
- cloves of garlic or garlic powder
- ground meat
- black pepper
- Salt
Ricotta Mixture
- fresh herbs, oregano, parsley and basil
- egg
- ricotta cheese
Pasta
- lasagna sheets
- cold water
- Salt
Topping
- tomato sauce
- mozzarella cheese
- parmesan cheese
Step-by-Step Guide to Mouthwatering Pork Lasagna
I used a 13.5"x 10" casserole to make the pork lasagna recipe, which was cut into 9 individual lasagnas to place in a Glad Food Storage Container, 24 oz.
- Warm up a large nonstick skillet to medium-high heat with olive oil. Chop one onion to saute until translucent, which is about 5 minutes. Keep mixing so they don't stick or burn.
- Add pork, along with tomato paste, fresh parsley, cloves of garlic, black pepper, and salt, and cook until browned pork. Mix with a wooden spoon to break the meat apart. Cooks in about 10 minutes.
- Add 1 cup of sauce to the bottom of the pan or casserole dish, then set aside.
- In the meantime, while things are being lined up and set aside for an assembly line, in a large saucepan cook the 4 cups water and 1 teaspoon salt, and boil lasagna noodles for about 4 minutes until al dente.
- Do not cook completely, that way they are easier to handle. Lay them flat on a cookie rack.
- Mix the ricotta in a bowl, along with one egg, oregano, parsley, and basil to make a creamy ricotta.
- Slice mozzarella into thin slices.
- Add a single layer of noodles, then add the rich meat sauce and spread evenly along with slices of mozzarella on top.
- Add another layer of noodles.
- Add ricotta mixture. Make sure to spread evenly.
- Repeat the steps until everything is gone from the bowls.
- Preheat the oven to 375º degrees.
- Add the remaining sauce on top, wrap with aluminum foil, and bake for approximately 40 minutes.
- Remove the aluminum foil and add a layer of mozzarella on top, return to the oven and cook for 15 minutes until golden brown.
- Let it cool before cutting the into the lasagna. Once cool cut even slices and place in the containers. Close the top and label it with the date and name. That way when going in the freezer you know what is in the container. Or serve with a salad and enjoy a great meal!
Tips and Tricks
While the basic recipe for pork lasagna is already a showstopper, there are a few tweaks you can make to take it to the next level and truly make it your own.
Different types of cheese. While the classic combination of mozzarella, Parmesan, and ricotta is undeniably delicious, don't be afraid to experiment with other flavors. Try adding a layer of creamy goat cheese or sharp cheddar to bring an extra punch of flavor to the dish. You can even mix different types of cheese together for a more complex cheese sauce.
Adding some vegetables to the mix. While the recipe already calls for onions and garlic, you can take it further by incorporating additional veggies. Sautéed mushrooms, roasted red peppers, or even some wilted spinach can add extra depth and texture to the dish.
Bechamel sauce into your lasagna. This creamy white sauce, made with butter, flour, and milk, adds a luscious richness to the dish. Simply layer it between the pasta and the pork filling for an extra luxurious touch. I also play around with different flavor variations, such as adding a hint of nutmeg or a sprinkle of Parmesan to the sauce for an extra depth of flavor.
Different types of pasta to switch things up. Instead of using regular lasagna noodles, I sometimes use pasta sheets made from spinach or even using thinly sliced zucchini or eggplant instead. These alternative options not only add a unique twist to the dish but also make it a bit lighter and healthier.
It's always a great idea to make an unbaked lasagna that you can store in the freezer until a later date or cook the lasagne to place in small containers for later. One thing is for sure homemade lasagna is always delicious and always better the next day! As our tour comes to an end, with our Italian dish of pork lasagna in the oven, Buon appetito! Join me next time on my quest for the perfect bite continues!
More Italian Recipes
Best Pork Lasagna for Meal Prep
Equipment
- 1 13.5"x 10" casserole
- 9 Food Storage Container, 24 oz.
Ingredients
Meat Mix
- 1 tablespoon olive oil
- 2 tablespoon tomato paste
- 3 tablespoon parsley
- 2 lbs ground pork
- 2 garlic cloves crushed
- 1 teaspoon Salt
- ½ teaspoon black pepper
Ricotta Mixture
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon basil
- 1 egg
- 15 oz ricotta cheese Galbani Whole Milk Ricotta Cheese
Pasta
- 15 oz lasagna sheets Flora Fine Foods Lasagna
- 4 cups cold water
- 1 teaspoon Salt
Topping
- 16 oz mozzarella cheese Galbani Whole Milk Mozzarella Cheese
- 24 oz tomato sauce Flora Fine Foods Italian Strained Tomatoes, Organic
- parmesan cheese grated to serve
Instructions
- Warm up a large nonstick skillet to medium-high heat with olive oil. Chop one onion to saute until translucent, which is about 5 minutes. Keep mixing so they don't stick or burn.
- Add pork, along with tomato paste, fresh parsley, cloves of garlic, black pepper, and salt, and cook until browned pork. Mix with a wooden spoon to break the meat apart. Cook about 10 minutes.
- Add 2 cups of sauce to the bottom of the pan or casserole dish, then set aside.
- In the meantime, while things are being lined up and set aside for an assembly line, in a large saucepan cook the 4 cups of water and 1 teaspoon salt to boil lasagna noodles for about 4 minutes until al dente.
- Do not cook completely, that way they are easier to handle. Lay them flat on a cookie rack.
- Mix the ricotta in a bowl, along with one egg, oregano, parsley, and basil to make a creamy ricotta.
- Slice mozzarella into thin slices.
- Add a single layer of noodles, then add the rich meat sauce and spread evenly,
- Add another layer of noodles.
- Add ricotta mixture. Make sure to spread evenly and than repeat the steps until everything is gone from the bowls.
- Preheat the oven to 375º degrees.
- Add the remaining sauce on top, wrap with aluminum foil, and bake for approximately 40 minutes.
- Remove the aluminum foil and add a layer of mozzarella on top, return to the oven and cook for 15 minutes until golden brown.
- Let it cool before cutting the into the lasagna. Once cool cut even slices and place in the containers. Close the top and label it with the date and name. That way when going in the freezer you know what is in the container. Or serve with a salad and enjoy a great meal!
Video
Notes
- Let the lasagna cool a bit before cutting.
- Place a pan under the oven to catch the drippings
- Because our tastebuds are all different tastes as you go to add season to your desire.
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