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Beef and Pork Sausage Lasagna
A richly layered lasagna featuring a slow‑cooked beef and pork‑sausage ragu, creamy béchamel, and plenty of Parmesan and mozzarella. The recipe incorporates tips from Sorted Food’s Michael on organization, flavor building, and texture balance, making a restaurant‑quality dish that can be batch‑cooked and frozen for later meals.
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Cost Breakdown
Critical Success Points
- • Sweating the sofrito for at least 30 minutes to develop sweetness
- • Browning the meat until crispy edges form
- • Simmering the ragu for 1½ hours for depth of flavor
- • Making a lump‑free béchamel
- • Baking uncovered for the final 5 minutes to achieve a golden crust
Safety Warnings
- • Handle hot oil and pan handles with oven mitts to avoid burns
- • Be careful when removing hot foil from the oven – steam can cause scalds
- • Use a sharp knife safely when chopping vegetables
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