⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 180 minutes

Total Time: 210 minutes

🍽 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

📖 Instructions

1. 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.
2. 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!
3. 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.
4. 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!
5. 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!
6. In a 9x13 inch baking dish, spread a thin layer of the beef ragu, This is the base layer of your culinary masterpiece!
7. 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.
8. 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.
9. 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).
10. 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.