Chuck Roast Lasagna with Pulled Beef
Tender pulled chuck roast, creamy ricotta, and a quick anchovy-thyme tomato sauce, layered and baked until deeply browned and bubbly. The best way to use leftover roast.
Equipment
- 1 9x13 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.