Chuck Roast Lasagna with Pulled Beef
Why You’ll Love This Lasagna
Ground beef lasagna is great, but pulled chuck roast takes it somewhere else. The beef is tender and rich, and it stays in real shreds between the layers instead of disappearing into the sauce. Add a quick tomato sauce built on anchovy and thyme, a creamy ricotta filling, and a thick blanket of mozzarella, and you get a lasagna that bakes up deeply browned, bubbly, and sliceable.
It’s also the best possible home for leftover roast. If you’ve made my Chuck Roast recipe, this is what to do with the extra.
What Makes It Work
Pulled chuck roast instead of ground beef. You only need 12 oz, so a small amount of leftover roast goes a long way. Pull it into bite-size shreds so it distributes evenly through the layers.
A quick sauce with real depth. The sauce simmers for just 15-20 minutes. The anchovies and tomato paste do the heavy lifting, adding savory richness that usually takes hours. The thyme keeps it from tasting one-note.
A creamy cheese filling. Whole milk ricotta, Parmesan, a splash of heavy cream, and some of the mozzarella make a filling that’s rich but still holds its shape when you cut it.
A very hot oven. Baking at 425°F gives you the deeply browned, crisp-edged top. Don’t pull it early. The color is where much of the flavor comes from.
Tips for the Best Chuck Roast Lasagna
- Undercook the noodles. About 8 minutes, a little firmer than al dente. They keep cooking in the oven and absorb sauce.
- Toss the drained noodles with oil. It keeps them from sticking together while you build the layers.
- Shred the mozzarella yourself. Block mozzarella melts smoother and browns better than pre-shredded.
- Don’t skip the rest. Twenty minutes lets the layers set so you get clean slices instead of a puddle.
Ingredient Notes
- Chuck roast: Leftover roast works perfectly. See my Chuck Roast recipe.
- Anchovies: Optional, but I recommend them. They dissolve completely.
- Tomatoes: Crushing the whole peeled tomatoes by hand gives you a more rustic, chunky texture alongside the smooth crushed tomatoes.
- Ricotta: Use whole milk. Part-skim can turn grainy when baked.
Make Ahead and Storage
- Make ahead: Assemble, cover tightly, and refrigerate up to 24 hours. Add 10-15 minutes to the bake time if it goes in cold.
- Refrigerate: Up to 4 days, covered.
- Reheat: Covered at 350°F until hot in the center, or microwave individual slices.
- Freeze: Wrap well, up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve With It
Something crisp and sharp balances the richness. My Caesar Salad is a natural fitl. Add garlic bread if you want to go all in.
Chuck Roast Lasagna with Pulled Beef
Equipment
- 1 9×13 Casserole Dish
Ingredients
Sauce
- 2 tbsp olive oil
- 1 large yellow onion finely chopped
- 6 garlic cloves minced
- 6 anchovy fillets roughly chopped (optional)
- 2 tbsp tomato paste
- 2 tsp fresh thyme leaves
- 1 28 oz can crushed tomatoes
- 1 28 oz can whole peeled tomatoes, crushed by hand
- 1½ tsp kosher salt
- 1 tsp black pepper
Cheese Filling
- 1 lb mozzarella shredded from a block, divided (reserve 1½ cups for topping)
- 15 oz whole milk ricotta
- 1 cup grated Parmesan divided (reserve ⅓ cup for topping, ⅔ cup for filling)
- ¼ cup heavy cream
- 1 tsp kosher salt
- ½ tsp black pepper
Pasta
- 1 lb lasagna noodles
- Salt for the pasta water
- Olive oil for tossing
Beef
- 12 oz pulled chuck roast see my roasted beef chuck roast
Instructions
- Preheat the oven to 425°F.
- Make the sauce. Heat a large pot over medium heat. Add the oil and onion and cook until soft. Add the garlic and anchovies (if using) and cook until fragrant, 1-2 minutes. Stir in the tomato paste and cook 1-2 minutes. Add the tomatoes, thyme, salt, and pepper. Simmer uncovered 15-20 minutes to reduce slightly, then season to taste.
- Boil the water. Bring a large pot of salted water to a boil for the pasta.
- Prep the cheeses. Shred the mozzarella and Parmesan. Set aside 1½ cups mozzarella and ⅓ cup Parmesan for the topping. In a bowl, combine the remaining mozzarella and Parmesan with the ricotta, heavy cream, salt, and pepper.
- Cook the pasta for about 8 minutes, until slightly firmer than al dente. Drain and toss with a little olive oil to prevent sticking.
- Divide. Split the cheese mixture and the beef into four equal portions, one per layer.
- Assemble. Spread 1 ladle of sauce on the bottom of the dish. Build 5 layers of pasta and 4 layers of filling. Each filling layer gets one portion of the cheese mixture, one portion of the beef, and 2 ladles of sauce. Finish with the last pasta layer, the remaining sauce, and the reserved mozzarella and Parmesan.
- Bake until the top is deeply browned and bubbly, about 45 minutes, uncovered.
- Rest at least 20 minutes before cutting and serving.
