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Mamá Rosa’s Lasagna de Carne
The secret to lasagna de carne that packs a wallop of flavor? An herby sofrito that cooks with the beef until toasty and caramelized.
👥 8 Servings👤 Elizabeth Acevedo📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●oven
- ●baking dish
- ●baking sheet
📝 Preparation Steps
1
Meat Sauce
2
Purée bell pepper, onion, tomato, cilantro, parsley, olives, garlic, Italian seasoning, capers, cumin, black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until sofrito is mostly smooth.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 TbspKosher salt
3
Heat oil in a large pot over medium-high. Cook beef, tomato paste, bay leaves, and sofrito, breaking up meat and stirring often, until liquid is evaporated and meat is starting to brown, 20–⏱️ 25 minutes. Remove from heat and stir in marinara sauce. Season sauce with salt if needed. Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
bay leaves2
4
Assembly
5
Place a rack in upper third of oven; preheat to 350°. Bring a large pot of salted water to a boil; add garlic and Italian seasoning. Cook noodles, stirring often, until very al dente, about ⏱️ 4 minutes (noodles will finish cooking in oven). Drain noodles and stack flat in layers, separated by parchment; discard garlic.
6
Lightly oil a 13x9" baking dish. Spread a heaping cupful of sauce in dish. Lay a single layer of noodles over sauce. Spread 1 cup sauce over noodles. Season ricotta with salt and pepper; evenly spread half of ricotta over sauce. Scatter one third of mozzarella over top. Repeat layering process. Finish with remaining sauce, followed by remaining mozzarella. Cover with a lightly oiled piece of foil; set on a rimmed baking sheet (to catch drips).
7
Bake lasagna until bubbling around the edges, 40–⏱️ 45 minutes. Increase oven temperature to 425°. Uncover lasagna and continue to bake until top is golden brown, 15–⏱️ 18 minutes more. Let sit ⏱️ 15 minutes before serving. Do Ahead: Lasagna can be baked 3 days ahead. Let cool; cover and chill. Reheat in a 250° oven.
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