La Lasagna

and the Mexican ingredient I add
70 min
6-8
Medium

The One Mexican Ingredient I Add to Marinara

That guajillo ended up being the ingredient that brought everything together. As the sauce simmered, it added a subtle smokiness and depth that made this simple lasagna taste like it had been cooking all day.

Preparation

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 finising

Instructions

  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. Because this wasn’t a huge batch, I used a smaller round baking dish.
  7. 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.
  8. Cover with foil and bake for about 20 minutes, until hot and melty.
  9. Remove the foil. Scatter fresh basil leaves over the top, drizzle with olive oil, and broil until browned in spots and bubbling.
  10. Serve immediately.
  11. 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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