Garlic Lover’s Italian Pork Lasagna

A boldly garlicky, pork-forward Italian lasagna layers basil-steeped marinara with fennel-spiced pork, fresh-garlic ricotta, and bubbling cheese.

135 min

8 servings

A browned pork lasagna sits in its baking dish beside a clean slice showing pork, ricotta, tomato, and noodle layers.

Ingredients

2 tbsp extra-virgin olive oil, divided

1 large yellow onion, finely chopped

12 garlic cloves, finely grated, divided

2 cans (28 oz each) crushed tomatoes

1 large bunch fresh basil, kept in whole sprigs with leaves and stems

2 1/4 tsp kosher salt, divided

1 1/4 tsp freshly ground black pepper, divided

1 1/2 lb ground pork

1 1/2 tsp fennel seeds, lightly crushed

1 tsp dried oregano

1/2 tsp red chile flakes

15 oz whole-milk ricotta cheese

1 cup finely grated Parmesan cheese, divided

1 large egg

1/3 cup chopped fresh flat-leaf parsley

12 oz oven-ready lasagna noodles

1 lb low-moisture whole-milk mozzarella cheese, shredded

Equipment

9-by-13-inch baking dish · Large saucepan · Large skillet · Mixing bowl · Aluminum foil

Assemble ahead

Assemble and refrigerate the unbaked lasagna overnight; when baking it cold, keep it covered until the sauce bubbles before uncovering.

For garlic lovers

Garlic seasons both the marinara and ricotta, while whole basil sprigs steep the sauce with an unmistakably Italian aroma.

Make the marinara

01. Soften onion in olive oil, then cook 7 grated garlic cloves only until fragrant so their bold flavor stays sweet.

02. Simmer tomatoes with whole basil sprigs, including stems, salt, and pepper for 20 minutes; remove the spent sprigs after they perfume the sauce.

Prepare the fillings

03. Brown pork with fennel, oregano, chile, salt, and pepper until crumbled with crisp edges and no pink remains.

04. Mix ricotta with 5 fresh garlic cloves, Parmesan, egg, parsley, salt, and pepper for a pronounced second layer of garlic.

Assemble

05. Heat the oven to 375 F and coat a 9-by-13-inch dish lightly with marinara.

06. Build the first layer with sauce, noodles, ricotta, pork, mozzarella, and more sauce, spreading each component to the corners.

07. Repeat twice, finish with sauce and cheeses, and tuck every exposed noodle edge beneath sauce so it softens.

Bake and rest

08. Bake tightly covered for 35 minutes, until bubbling and tender when pierced.

09. Uncover and bake 15 minutes more, until the cheese has deep golden spots.

10. Rest for 20 minutes before slicing; this pause lets the rich layers settle instead of spilling.

Serve and reheat

11. Cut 8 portions. Cool leftovers completely, refrigerate covered up to 3 days, and reheat portions covered at 350 F until hot.