La Lasagna

Marcela Valladolid
Servings

6-8 servings

Prep Time

1 hour 10 minutes

Cuisine

Mexican

Category

Pasta

Difficulty

Medium

A simple, cozy beef lasagna with a Mexican secret: one guajillo chile simmered into the San Marzano sauce for subtle smokiness. Seasoned with Matriarca onion, celery and carrot powders and finished with Salsa Macha.

Ingredients

  • 2 tablespoons olive oil
  • ½ white onion, diced
  • 4 garlic cloves, chopped
  • 1 pound ground Wagyu beef
  • ½ tube tomato paste
  • About ¾ of a sandwich-size Ziploc bag of San Marzano tomatoes
  • About 2–3 cups chicken broth
  • 1 guajillo chile
  • 1 teaspoon Matriarca Caramelized Onion Powder
  • 1 teaspoon Matriarca Celery Powder
  • 1 teaspoon Matriarca Carrot Powder
  • 1 teaspoon garlic powder
  • Cooked lasagna noodles
  • About ½ large bag grated Monterey Jack cheese
  • Salt and pepper
  • Fresh basil leaves
  • Olive oil, for finishing
  • Salsa Macha, for finishing

Directions

  1. Preheat the oven to 425°F.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic and cook until softened and fragrant.
  3. Add the ground Wagyu beef and cook, breaking it up with a spoon, until almost fully cooked through.
  4. Stir in the tomato paste along with the Matriarca Caramelized Onion Powder, Celery Powder, Carrot Powder, and garlic powder. Cook for a few minutes, stirring constantly, until the beef is thoroughly coated and the tomato paste darkens slightly.
  5. Add the San Marzano tomatoes, chicken broth, and guajillo chile. Bring to a boil, then reduce the heat and simmer until the liquid reduces and thickens into a rich meat sauce. Season generously with salt and pepper.
  6. Spread a thin layer of sauce on the bottom of the dish. Add a layer of cooked lasagna noodles, followed by more sauce and a layer of Monterey Jack cheese. Repeat the layers until everything is used up, finishing with cheese on top.
  7. Cover with foil and bake for about 20 minutes, until hot and melty.
  8. Remove the foil. Scatter fresh basil leaves over the top, drizzle with olive oil, and broil until browned in spots and bubbling.
  9. And if you happen to have it, finish each serving with a spoonful of Matriarca Salsa Macha. The smoky guajillo, rich beef, tangy tomatoes, and crunchy chile oil are a combination that has no business being this good.

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