Meat Lasagna With Peas Recipe

Name: Meat Lasagna With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp olive oil; 2/3 lb frozen peas, thawed; 1 None onion, chopped; 8.75 oz ground pork; 1 stalk celery, chopped (reserve a few leaves for garnish); 1 None carrot, chopped; 2/3 cup dry white wine; 1 - 13.5 oz can tomatoes; 3.5 oz ham, roughly chopped; 2 1/2 tbsp butter or margarine; 3 tbsp all-purpose flour; 2 cups 2% or whole milk; 1 pinch grated nutmeg; 12 sheets lasagna, blanched in boiling water for 1 min then drained and rinsed; 1/4 lb Parmesan cheese, grated

Servings: persons

6 tbsp olive oil
2/3 lb frozen peas, thawed
1 None onion, chopped
8.75 oz ground pork
1 stalk celery, chopped (reserve a few leaves for garnish)
1 None carrot, chopped
2/3 cup dry white wine
1 - 13.5 oz can tomatoes
3.5 oz ham, roughly chopped
2 1/2 tbsp butter or margarine
3 tbsp all-purpose flour
2 cups 2% or whole milk
1 pinch grated nutmeg
12 sheets lasagna, blanched in boiling water for 1 min then drained and rinsed
1/4 lb Parmesan cheese, grated

1
Preheat the oven to 400u00b0F. Heat 4 tbsp oil in a saucepan, add the peas and onion and cook for 4-5 mins. Remove from the pan and set aside. Heat the remaining oil, add the ground pork, celery and carrots and cook, stirring, for 4-5 mins. Add the wine and simmer until the wine has evaporated. Add the tomatoes and cook, covered, for 30-40 mins, adding a little water as needed. Add the onions, peas and ham to the sauce about 3 mins before the end of the cooking time.
2
For the bechamel sauce, melt the butter with the flour, then stir in the milk. Bring to a boil, simmer for 1-2 mins, then season and add a pinch of nutmeg.
3
Grease a baking dish and lay 3 lasagna sheets on the bottom. Add 1/3 of the meat sauce and sprinkle with a little Parmesan. Repeat the process twice more, then top with the remaining lasagna sheets and pour the bechamel sauce over top. Sprinkle with the remaining Parmesan. Bake for 25-30 mins until golden. Serve garnished with the reserved celery leaves.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tbsp olive oil, 2/3 lb frozen peas, thawed, 1 None onion, chopped, 8.75 oz ground pork, and more.

Yes, Meat Lasagna With Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat Lasagna With Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions