I have to give Alex credit for being the “idea guy” in the kitchen. He is constantly coming up with crazy menus and requesting things, like lasagna, on a whim. After insisting multiple times that lasagna was too time-consuming, I caved and start working on a less time-consuming recipe. Most classic lasagna recipes call for a bechamel and ragu sauce, but I don’t know anyone who really has time to prepare sauces all day long. I cut the bechamel and left the cheese as is and turned the ragu sauce into a modified version of my classic tomato sauce. I prefer beef, but you can easily substitute the ground beef in the sauce for ground pork or a combination of the two. Enjoy! xoxo
Images via Alex Phillips.
1 red bell pepper, coarsely chopped
1 white onion, coarsely chopped
ade3 cloves of garlic pressed
1 plum tomato
6-8 large black olives
1 teaspoon drained capers, rinsed
2 Tablespoons Italian Seasoning (oregano, basil, thyme, rosemary, onion, parsley, and sage)
1⁄2 teaspoon ground cumin
1⁄4 teaspoon black pepper
1 teaspoon salt
1⁄2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
2 lb. ground beef chuck (10% fat)
3 tablespoons triple concentrate tomato paste
15oz crushed tomatoes
8 oz. dried lasagna noodles
1 lb. ricotta
12 oz. low-moisture mozzarella, coarsely grated (about 3 cups)
Purée bell pepper, onion, garlic, tomato, olives, capers, Italian seasoning, cumin, black pepper, salt, and red pepper flakes (optional) in a blender or food processor until mostly smooth.
Heat oil in a large pot over medium-high. Cook beef, tomato paste, and blended mixture breaking up the meat and stirring often until liquid is evaporated, and meat is starting to brown, 20–25 minutes. Stir in crushed tomatoes and let simmer on low until lasagna is ready to assemble.
Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Cook noodles, stirring often, until very al dente, about 4 minutes (noodles will finish cooking in the oven). Drain noodles and stack them flat in layers, separated by parchment.
Lightly oil a 13×9″ baking dish. Spread a heaping cupful of sauce in the dish. Lay a single layer of noodles over the sauce. Spread 1 cup of sauce over the noodles. Season ricotta with salt and pepper; evenly spread half of the ricotta over the sauce. Scatter one-third of the mozzarella over top. Repeat the layering process. Finish with remaining sauce, followed by remaining mozzarella. Cover with a lightly oiled piece of foil.
Bake lasagna until bubbling around the edges, 40–45 minutes. Increase oven temperature to 425 degrees. Uncover the lasagna and continue to bake until the top is golden brown, 15–18 minutes more. Let sit 15 minutes before serving.
