Beef ragu lasagna is made with tender and juicy pieces of beef and layers of cheese and pasta. The perfect way to use up any leftover roast, or other cuts of slow cooked and braised beef.
You will love this Low-Carb Zucchini Lasagna, and this Roasted Garlic White Veggie Lasagna as well. So be sure to check them out while you are here!
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Lasagna has always been a family favorite in my household. Nothing compares to all of those cheesy layers of goodness. Making the lasagna does seem a bit intimidating, and labor intensive; but just think about it as a labor of love! The outcome is always too delicious to worry about how much time it took to make!
What is Beef Ragu Lasagna?
Beef ragu lasagna is just like your traditional lasagna, but it is made with shredded beef ragu instead of ground beef or Italian sausage. The beef ragu sauce is fairly easy to make, and is even easier when leftover beef is used.
If you do not have leftover beef on-hand, just use this recipe to cook your cut of beef. Then follow all of the steps to make the lasagna. Using the pressure cooker (Instant Pot), cuts down on a lot of the time.
Can I use leftover roast beef for the ragu sauce?
Absolutely! More often than not, we have leftovers after making a roast in the slow cooker. Use that roast beef, and turn it into a sauce for this cheesy and delicious lasagna.
It is actually quite simple. You will take the already cooked beef, sauté it with some aromatics, such as onion and bell peppers. Then you will add some additional seasonings, and your tomato sauce.
Substitutions for beef ragu:
Ground beef is a great substitution for the shredded beef ragu. Just brown it up until there is not anymore pink left, and season it. Here is a great recipe for an easy lasagna that uses ground beef. Another great option is to use Italian sausage in place of the ragu.
How can I make this vegetarian?
Make this lasagna vegetarian by omitting the meat. Instead of adding the shredded beef to the sauce, add some hearty vegetables. Some mushrooms, zucchini, or any kind of squash would be great substitutions.
Using a meatless protein, such as veggie crumbles, is another great addition to the sauce. Most of the veggie crumbles sold in supermarkets are a soy based option. They are actually pretty good when they are seasoned correctly too!
What to do if the sauce is too watery:
One of the most important steps in making the lasagna is to remove the aluminum foil from the dish, and bake an additional ten minutes. This step is important because it helps brown the cheeses on top, as well as dry out most of the moisture.
Once you take the lasagna out of the oven, allow it to sit on the counter or stove, uncovered, for at least ten minutes prior to serving. This is another important step to allow most of the juices to absorb into the pasta. Cutting into the cooled pasta will also be easier after allowing it to sit for at least ten minutes.
📖 Recipe
Ingredients
- 4 cups Beef ragu sauce (see recipe below)
- 1 box Lasagna noodles
- 4 cups Mozzerella cheese reserve 2 cups to sprinkle over top
- 2 cups Cottage cheese
- 1 large Egg
- 1 cup Parmesan cheese Shredded
- 1 tablespoon Italian seasoning
Instructions
- Preheat oven to 350 degrees. Boil lasagna noodles according to package instructions. Once they are al dente, drain the water and rinse the pasta.
- Optional: Place some paper towels on a dry surface. Lay the lasagna noodles flat on the paper towels. This is to help remove most of the moisture from the pasta.
- In a large bowl, combine 2 cups of the mozzarella cheese, the cottage cheese, the parmesan cheese, the egg, and the Italian seasoning. Mix until all the cheeses and egg are incorporated well.
- Spray a 9x13" baking dish, or casserole/lasagna dish, with non-stick spray. Spread a thin layer of the beef ragu sauce in the bottom of the skillet.
- Next add a single layer of lasagna noodles, then spread a thin layer of the cheese mixture, and top with another layer of the beef ragu sauce. Continuing layering until the dish is filled to the top.
- Sprinkle the remaining two cups of mozzarella cheese on top of the lasagna.
- Cut a piece of aluminum foil that is large enough to cover the dish. Spray one side of the foil with non-stick spray, and cover the dish. Bake at 350 degrees for 20 minutes.
- Uncover the lasagna, and bake an additional 10 minutes to allow the cheeses to brown.
- Remove the dish from the oven, and allow it to sit out and set for at least 10 minutes prior to cutting and serving. Enjoy!
Notes
Recommended Products
Nutrition
📖 Recipe
Ingredients
- 2 pound Beef roast chuck roast or cut of beef
- 1 whole Onion chopped
- 2 tablespoons Olive oil
- 3 cloves Garlic minced
- 1 cup Carrots chopped
- 1 cup Celery chopped
- 28 ounce can Crushed tomatoes
- 3 tablespoons Tomato paste
- 1 cup Beef broth
- 1 cup Red wine merlot or cabernet
- 2 cups Water
- 2 whole Bay leaves
Seasoning for Beef
- 3 tablespoons Seasoned salt
- 2 tablespoon Garlic powder
- 1 tablespoon Black pepper
- 1 tablespoon Onion powder
- 1 tablespoon Sugar
- 1 tablespoon Italian seasoning
- ¼ teaspoon Cinnamon
- ½ tablespoon Red pepper flakes optional
Instructions
- Start the Instant Pot on saute mode. Cut the roast into large chunks, no need to make them even. Add the beef to a large bowl, coat with olive oil and all of the seasonings: seasoned salt, black pepper, garlic powder, onion powder, and cinnamon.
- Using tongs or hands, turn the meat over and over until it is coated evenly with the seasoning.
- Add the meat into the instant pot in one even layer to sear, do not over crowd as this can be done in steps. Sear on all sides until brown, about 1-2 minutes per side. Remove the seared beef and set aside on a clean plate. Continue with the rest of the meat until all pieces are seared.
- Once all pieces of beef are seared, add them back into the instant pot. Next add the carrots, celery, and onion as well.
- Pour all of the wet ingredients directly over the meat. The Crushed tomatoes, tomato paste, beef broth, wine, and water.
- Mix well until it is all combined thoroughly. Place the bay leaves into the pot. Cover and set to meat mode or pressure cook for one hour.
- Remove the lid and the meat should be fork tender. Shred with two forks or using tongs.
Jazz
This beef ragu lasagna was a hit with the whole family and made me look like a professional chef. Thank you!
Tamara J.
I am so happy you guys enjoyed it.
Jazz
This beef ragu lasagna was a hit with the whole family and made me look like a professional chef. Thank you!
Britney Brown
This lasagna was everything! The saucy beef ragu paired with the truly made this dish unforgettable!
Lilly
My family devoured this lasagna!! Thank you for the recipe!! My family is already asking me to make it again!
Dee Moore
This Beef Ragu Lasagne was a tasty, cheesy, layered weeknight meal! Also, I love when dinner meals turn into lunch leftovers.
Marta
This was a great way to put my instant pot to use. Dinner was hassle-free and delicious!