Beef Lasagna with Fresh Mozzarella and Marinara

I’m calling the marinara a reduction because it’s made with fresh tomatoes and tomato paste that cook at a constant simmer until reduced to a thick, rich sauce. It holds together when baked in the lasagna better than a thin sauce that may be runny in the final dish. 

For this recipe, it’s important to leave the pan partially covered as the tomatoes cook to let their natural juices evaporate. This allows for a reduced, concentrated tomato flavor to complement the lean beef and creamy, salty cheeses.

Note: Cook the tomatoes in a large, nonstick skillet instead of a deep pot, which lets the sauce spread out, speeding up the evaporation and thickening process. 

Serves 6

Ingredients

For the Marinara

• 2 tbsp olive oil
• 3 garlic cloves finely chopped
• 1 large shallot, finely chopped
• 2 1/2 lbs mixed large roma and stem tomatoes, peeled and cut into small pieces
• 1/4 cup plus 2 tbsp tomato paste (preferably double-concentrated Italian)
• 2 tbsp chopped flat-leaf parsley
• sea salt
• freshly ground black pepper

Tomatoes Ready to Peel

For the Beef Lasagna

• 12 uncooked lasagna noodles
• 1 tbsp olive oil, plus more for oiling dish
• 1 1/2 lbs ground sirloin
• 2 garlic cloves, finely chopped
• 1 small onion, chopped
• 1 tsp dried oregano, plus more for garnish
• sea salt
• freshly ground black pepper
• 1 cup shredded Parmesan cheese, divided
• 8 oz fresh mozzarella (2 large balls), thinly sliced
• 2/3 cup finely grated Pecorino Romano cheese

Cheeses for the Lasagna

Preparation

For the Marinara

1. Heat a large, nonstick skillet over medium heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, until softened, 2 minutes.
2. Add the tomatoes, tomato paste, and parsley and season with salt and pepper. Reduce the heat, but maintain a simmer, and cook partially covered until reduced to 2 cups, about 45 minutes. Remove from the heat and set aide.

Shallot and Garlic Beginning to Cook

Marinara Beginning to Cook

Marinara Reduction

For the Beef Lasagna

1. Cook the lasagna in a large pot of boiling, salted water 8 minutes. Drain and rinse under cold water. 
2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the beef, garlic, onion, and oregano and season with salt and pepper. Cook, breaking up the beef, until just cooked through, 7-8 minutes.
3. Remove from the heat and cool to room temperature. Place in a bowl and stir in 1/2 cup Parmesan cheese.

Sirloin Beginning to Cook

Beef and Parmesan Mixture

1. Preheat the oven to 350° F.
2. Lightly oil a 13 X 9-inch baking dish and place 4 lasagna noodles in the bottom, slightly overlapping each. Spread 1/2 the beef mixture over the noodles.
3. Place 1/2 the mozzarella slices over the beef, then spoon 1/3 of the marinara over the top. (The entire beef and cheese layer will not be covered.) Repeat the layer.
4. End with another layer of noodles and spread the remaining marinara on top. (Yes, this means there are 2 layers of noodles close to the top of the lasagna—a good al dente texture and taste when you bite into the lasagna.)

1st Layer of the Lasagna

1st Mozzarella Layer

1st Layer with Mainara

1. Sprinkle the remaining Parmesan and the Pecorino Romano cheese on top. Place in the oven and bake until the cheese is bubbly and slightly browned, 35-40 minutes.

Lasagna Ready to Bake

Baked Lasagna

1. Remove from the oven and rest 10 minutes. Slice the lasagna into 6 large or 8 small pieces and serve.

Beef Lasagna with Fresh Mozzarella and Marinara Reduction