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Garlic Lover’s Italian Pork Lasagna

This is unapologetically a lasagna for garlic lovers, with fresh garlic in its basil-steeped marinara and creamy ricotta filling.

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

Unlike a standard beef lasagna, this version leans into pork seasoned with fennel, oregano, chile, and black pepper for an Italian-sausage character. Whole basil sprigs steep in the marinara before being removed, creating a pork-forward, basil-saturated Italian profile with garlic pronounced in every layer.

Built for garlic lovers

Garlic appears in two distinct forms: gently cooked in the tomato sauce and fresh in the ricotta. That division keeps the flavor broad and unmistakable, with mellow depth in the marinara and a sharper aromatic lift in the filling.

Steep the whole basil

Leaves and stems contribute different parts of basil’s fragrance, so the entire sprigs simmer in the sauce. Removing them after 20 minutes leaves full basil flavor without stringy stems interrupting the lasagna’s texture.

An unbaked lasagna shows layers of noodles, pork, marinara, garlic ricotta, mozzarella, and Parmesan in a baking dish. — Pork, basil-steeped marinara, garlic ricotta, noodles, and cheeses form distinct layers in the baking dish.

Choose pork over beef

Ground pork carries fennel, oregano, chile, and pepper with the savory richness associated with Italian sausage. Browning it until some crumbles crisp keeps the filling textured and distinguishes this lasagna from a softer standard beef version.

Cover every noodle edge

Oven-ready noodles need contact with sauce to soften evenly. Spread fillings to the corners, tuck dry edges under marinara, and seal the dish tightly with foil for the covered bake.

A rested lasagna slice reveals distinct layers of noodles, pork, tomato sauce, garlic ricotta, and melted cheese. — A rested slice holds its pork, garlic ricotta, basil-rich sauce, noodles, and browned cheese in clear layers.

Rest, store, and reheat

A 20-minute rest is part of the recipe, allowing the sauce and cheese to settle into slices that stand cleanly. The lasagna also reheats well: cool it fully, refrigerate it covered, and warm portions covered at 350 F so the edges do not dry out.

Garlic Lover’s Italian Pork Lasagna

8 servings

135 minutes total

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

Method

Start the marinara
Heat 1 tbsp olive oil in a saucepan over medium heat; add the onion and cook for 6 minutes, then stir in 7 grated garlic cloves for 45 seconds until fragrant.
Look for: The onion is translucent and the garlic smells pronounced but is not browned.
Steep the basil
Add the crushed tomatoes, whole basil sprigs with leaves and stems, 1 tsp salt, and 1/2 tsp black pepper; simmer uncovered for 20 minutes, stirring occasionally, then remove and discard the spent sprigs.
Look for: The sauce is slightly thickened and deeply basil-scented after the sprigs are removed.
Brown the pork
While the sauce simmers, heat the remaining 1 tbsp olive oil in a large skillet over medium-high; add pork, fennel, oregano, chile flakes, 3/4 tsp salt, and 1/2 tsp pepper and cook for 8 minutes, breaking it into small crumbles.
Look for: The pork is browned with crisp edges and no pink remains.
Mix the garlic ricotta
Stir the ricotta with the remaining 5 grated garlic cloves, 3/4 cup Parmesan, egg, parsley, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper until evenly combined.
Look for: The filling is cohesive and visibly flecked with garlic, parsley, and pepper.
Heat the oven
Heat the oven to 375 F and lightly coat a 9-by-13-inch baking dish with a thin spoonful of marinara to prevent sticking.
Look for: The oven is fully preheated and the dish bottom has a light sauce coating.
Build the first layer
Spread 1 cup marinara in the dish, arrange one-third of the oven-ready noodles without overlapping, then add one-third of the ricotta mixture, pork, mozzarella, and remaining sauce.
Look for: The noodles lie flat and the fillings reach the corners in even layers.
Complete the layers
Repeat the noodles, ricotta, pork, mozzarella, and sauce twice more, finishing with sauce and the remaining mozzarella and 1/4 cup Parmesan; press exposed noodle corners beneath the sauce.
Look for: Every noodle edge is covered and the top has an even blanket of cheese.
Bake covered
Cover the dish tightly with foil and bake at 375 F for 35 minutes, until the sauce bubbles steadily around the edges and the noodles yield when pierced.
Look for: The edges bubble and a knife passes through the noodles without resistance.
Brown the top
Remove the foil and bake for 15 minutes more, until the mozzarella is melted with deep golden spots and the center bubbles.
Look for: The cheese has browned spots and the center is visibly bubbling.
Rest before cutting
Set the lasagna on a rack and rest for 20 minutes before slicing so the layers settle and hold their shape.
Look for: The bubbling subsides and slices stand cleanly when lifted.
Serve or make ahead
Cut into 8 portions and serve; for make-ahead storage, cool completely, cover, and refrigerate for up to 3 days before reheating individual portions covered at 350 F until hot.
Look for: Each portion shows distinct pork, ricotta, sauce, noodle, and cheese layers.