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High-Protein Beef & Pork Lasagne

8 serves · High protein · Comfort food

Prep: 20 mins · Cook: 2 hrs 15 mins

Comfort food, done smarter. Slow-cooked beef and pork ragu, layered with a light béchamel and melted mozzarella. Great for meal prep or dinner parties.

Calories: ~735kcal · Protein: ~39g · Carbs: ~46g · Fat: ~40g · Fibre: ~4g

Watch me make it below!

Ragu
1 tbsp olive oil
2 onions, finely chopped
2 carrots, finely diced
1 celery stick, finely diced (optional)
3 garlic cloves, minced
500g beef mince
500g pork mince
800g canned crushed tomato
4 tbsp tomato paste
1 cup dry red wine
250ml beef stock
2 bay leaves (optional)
1 tsp Italian dried herbs
1 tsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
Cheese Sauce
60g butter
1/2 cup plain flour
4 cups milk
1 pinch nutmeg
Assembly
350g fresh Lasagne sheets
250g mozzarella, grated
Roast Veg (optional)
3 cups seasonal vegetables (zucchini, capsicum, pumpkin), diced
1 garlic clove, for roasting
1 tbsp olive oil, for roasting

Method

  1. Soften onion, carrot, celery and garlic in olive oil over medium heat, about 5-8 mins

  2. Add beef and pork mince, brown fully.

  3. Stir in crushed tomato, tomato paste, wine, stock, bay leaves, Italian herbs, brown sugar, salt and pepper.

  4. Simmer covered for 1.5-2 hours, then uncovered for 30 minutes until thick and rich. Remove bay leaves.

  5. Make the béchamel: melt butter, whisk in flour, gradually add milk, cook until thickened. Season with nutmeg, salt and pepper.

  6. Assemble: spread a base layer of bolognese in your dish, top with a lasagne sheet. Each layer is bolognese, béchamel, a light sprinkle of mozzarella, then a sheet on top. Repeat, keeping most of the mozzarella back.

  7. Finish with a final layer of béchamel and the bulk of the remaining mozzarella on top.

  8. Bake at 180°C for 25 minutes until golden and bubbling. Rest 10 minutes before serving.

🔥 Hot Tips

  • You may need more lasagne sheets depending on how deep and wide your dish is. I used a 33 x 22 x 7 cm dish.

  • Celery and bay leaves are both optional if you don't have them on hand.

  • Best to use fresh lasagne sheets but you can use dried if that’s all you have.

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