This recipe isn't your average lasagna. It's a labor of love, starting with a slow-cooked beef ragu that simmers for hours, developing deep, rich flavors you won't find anywhere else. This isnt just a meal; its an experience.

The secret? Low and slow cooking. This method creates unbelievably tender beef and a sauce that's so flavorful, you'll want to drink it straight from the spoon. (Okay, maybe not. But it's that good!). The process is easy, making it perfect for a weekend cooking project. Plus it's the perfect dish to share with family and friends.

Lasagna with a Slow Cooked Beef Ragu

Name: Lasagna-with-a-Slow-Cooked-Beef-Ragu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Beef Chuck Roast; 1/2 Onion; 1 Carrots; 1 clove Garlic; 14 oz Crushed Tomatoes; 7.5 oz Tomato Sauce; 1/2 cup Beef Broth; 1/2 tsp Dried Oregano; 1/2 tsp Dried Basil; 1/4 tsp (optional) Red Pepper Flakes; 1 Bay Leaf; 1/2 lb Lasagna Noodles; 1/2 cup Shredded Mozzarella Cheese; 1/4 cup Shredded Provolone Cheese; 2 tbsp Parmesan Cheese

Indulge in a comforting and delicious lasagna featuring a slow-cooked beef ragu. This recipe is perfect for a cozy night in with family or friends.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 180 minutes

Total Time: 210 minutes

📖 Instructions

First thing’s first: Get that beef ragu cooking! In a large pot or Dutch oven, brown 2 lbs of beef chuck roast over medium-high heat. Season generously with salt and pepper. Once browned, remove the beef and set aside.
Next, add 1 large onion, chopped, and 2 carrots, chopped, to the pot. Saute until softened, about 5-7 minutes. Stir in 2 cloves garlic, minced, and cook for 1 minute more. This will make your kitchen smell amazing!
Now, dump in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (optional, but adds a lovely kick!), and 1 bay leaf. Stir well, making sure everything is combined perfectly.
Return the beef to the pot, ensuring it is fully submerged in the sauce. Bring to a simmer, then reduce heat to low, cover, and let it simmer for at least 3 hours, or even up to 6 hours for ultimate tenderness. Give it a good stir every now and then. Trust me; this is where the magic happens!
While the ragu is simmering, you can prep other ingredients. Preheat your oven to 375°F (190°C). Cook 1 lb of lasagna noodles according to package directions. Don't overcook; you want them al dente. Drain them and set aside. It's important to drain the noodles well or your lasagna will become watery!
In a 9x13 inch baking dish, spread a thin layer of the beef ragu, This is the base layer of your culinary masterpiece!
Layer about 1/3 of the cooked lasagna noodles over the ragu. Spread another 1/3 of the ragu over the noodles. Repeat the process once more with the remaining noodles and the rest of the ragu.
Top the lasagna with a generous amount of your favorite shredded cheeses. I love a mix of mozzarella and provolone, but feel free to get creative. A sprinkle of grated Parmesan adds that special touch.
Cover the baking dish tightly with foil and bake for 30 minutes. Then, remove the foil, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Use a meat thermometer to ensure the internal temperature of the ragu is 165°F (74°C).
Let the lasagna rest for about 10-15 minutes before slicing and serving. Enjoy your delicious home-cooked meal!

📝 Notes

For a richer flavor, use bone-in beef chuck roast.
Feel free to adjust the seasoning to your preference.
Substitute other vegetables like celery or mushrooms for the carrots, if desired.
For a vegetarian option, use lentils or mushrooms as a meat substitute in the ragu. Adjust the cooking time as needed.
You can use no-boil lasagna noodles to save time on prep.