Description
This Homemade Brisket Rag Lasagna features tender, slow-simmered beef brisket in a rich tomato ragù layered with creamy ricotta, mozzarella, and Parmesan cheeses. Perfectly baked with oven-ready noodles, this hearty Italian-American dish elevates traditional lasagna through the deep flavors of brisket ragù, making it a comforting meal ideal for family dinners or special occasions.
Ingredients
Scale
Brisket Ragù
- 3-4 pounds Beef Brisket (Well-marbled for best flavor)
- 2 medium Onions (Finely chopped)
- 4 cloves Garlic (Minced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Finely chopped)
- 28 ounces Crushed Tomatoes (One can)
- 2 cups Beef Broth (High-quality for best flavor)
- Salt and Pepper (To taste)
- Olive Oil (for searing and sautéing, approximately 2-3 tablespoons)
Lasagna Layers
- 1 package Oven-Ready Lasagna Noodles
- 15 ounces Ricotta Cheese
- 2 cups Shredded Mozzarella Cheese (For topping and layering)
- 1 cup Grated Parmesan Cheese (Half for ricotta mixture, half for topping)
- 1 handful Fresh Basil (Torn, for garnish)
Instructions
- Season the Brisket: Generously season the beef brisket with salt and pepper on both sides to enhance flavor before cooking.
- Sear the Brisket: Heat olive oil in a large pot over medium-high heat. Sear the brisket for 4-5 minutes on each side until browned to lock in juices and add depth to the ragù.
- Sauté Vegetables: Remove the brisket and set aside. In the same pot, add onions, diced carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and start to caramelize.
- Add Garlic: Stir in minced garlic and cook for an additional minute to release its aroma without burning.
- Simmer Brisket Ragù: Return the brisket to the pot. Add crushed tomatoes and beef broth, stirring well to combine. Bring the mixture to a boil, then reduce heat to low and simmer gently for 3-4 hours until the brisket is tender and shreds easily.
- Shred the Brisket: Remove the brisket from the pot, shred it finely with two forks, and return the shredded meat back to the rich tomato sauce. Stir to ensure even distribution.
- Preheat Oven: Set your oven to 375°F (190°C) so it is ready to bake the lasagna.
- Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese with half of the grated Parmesan cheese. Season with salt and pepper to taste, mixing until smooth and creamy.
- Assemble the Lasagna: In a baking dish, create layers by spreading a portion of the brisket ragù, then a layer of oven-ready lasagna noodles, followed by the ricotta mixture, and a sprinkle of shredded mozzarella. Repeat layers until ingredients are used, finishing with a topping of remaining mozzarella and Parmesan cheese.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. This allows the noodles to cook through and cheeses to melt gently.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes to achieve a golden, bubbly cheese crust on top.
- Rest and Serve: Let the lasagna rest for 15 minutes outside the oven to set and make slicing easier. Garnish with torn fresh basil leaves before serving for a bright, herbal finish.
Notes
- Use well-marbled brisket for the best flavor and tenderness in the ragù.
- The long simmering time ensures the meat is fall-apart tender and infuses the sauce with rich flavor.
- Oven-ready noodles simplify assembly – no need to pre-cook them.
- Allowing the lasagna to rest before cutting prevents it from falling apart.
- For extra flavor, consider adding a splash of red wine to the ragù during simmering.
- Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 2 months.
