Three Cheese Brisket Lasagna

Three Cheese Brisket Lasagna

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Here is an awesome recipe for three cheese brisket lasagna. This recipe is incredibly hearty and is a fun change from your typical ground beef lasagna. The directions in this recipe detail how to successfully freeze this awesome dish for later.

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Chicago, IL

Time needed

20 min preparation + 1 hour, 25 min cooking

Serving Size / Yield

8 servings

Ingredients

  • Sauce:
  • 1 tbs Olive Oil
  • 1 C Onion, chopped
  • ¾ C Carrots, peeled & finely chopped
  • 2 tbs Garlic, minced
  • 1lb Boneless Beef Brisket, ground at the butcher
  • 1 28-oz can Crushed Tomatoes with Puree
  • ¼ C Tomato Paste
  • ¼ C Fresh Basil, chopped
  • 1 tbs Brown Sugar
  • 1 tbs Dried Oregano
  • 1 Bay Leaf
  • ½ tsp Dried Crushed Red Pepper
  • Lasagna:
  • 15 Lasagna Noodles
  • 2 15-oz containers Ricotta Cheese
  • 1 C Parmesan Cheese
  • ½ bag Baby Spinach
  • 2 large Eggs
  • 4 ¾ C Mozzarella Cheese, grated

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Directions

Begin this recipe for three cheese brisket lasagna by making your sauce. Heat your oil in a large saucepan over medium heat. Once hot, add the onion, carrots, and garlic. Cook for about 10 minutes or until the vegetables have softened. Add the brisket to the pan, letting cook until no longer pink, about five minutes. Be sure to break up any large chunks with your spatula. Incorporate the remaining ingredients: crushed tomatoes, tomato paste, basil, brown sugar, oregano, bay leaf and crushed red pepper. Cover the pot and let simmer for about fifteen minutes. Stir the pot occasionally and continue to the next step.

Preheat your oven to 350 degrees. Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to package directions. Once finished, drain and submerge into an ice bath to stop the noodles from cooking.

Next, combine the ricotta and about ¾ cup of parmesan cheese in a medium bowl. Stir in the spinach and season with salt and pepper to taste. Beat in the eggs and set the mixture aside.

Begin assembling your lasagna in a 13x9-inch baking dish. Spread a layer of sauce onto the bottom of the dish followed by five noodles, the ricotta and spinach mixture, and a sprinkling of mozzarella cheese. Spoon in one and a half cups of sauce over the top. Repeat this process until you’ve used all your ingredients.

Cover the top of the dish with aluminum foil and bake for 40 minutes.

Note that this meal can be stored up to one month if stored properly. If making ahead by more than one day, begin the entire assembling process by first laying a large piece of aluminum foil on the bottom of your baking dish. Assemble the lasagna as directed in the previous instructions. Once completely assembled, pop the foil lined lasagna dish into the freezer until firm. Remove from the freezer and fold the foil over the top of the lasagna, followed by another layer of foil. Keep in mind that you want this to be air tight. A day before you are ready to cook, remove the lasagna from the freezer and let thaw in the refrigerator.


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