Oxtail Lasagna Recipe

Season oxtail with salt and pepper.

Heat oil in a large pot over medium-high heat. Sear oxtail in batches until both sides are golden brown. Do not crowd the pot. Set meat aside.

Sauté onions in the same pot, scraping brown bits at the bottom, until soft. Add garlic; sauté until fragrant but not toasted. Add carrots; sauté until soft. Add oregano, bay leaves, and paprika; mix well. Add chopped tomatoes. Return oxtail to pot; stir. Add 1 cup water and tomato paste. Season with salt and pepper; mix thoroughly. Turn heat down to low. Simmer for 3 to 4 hours or until oxtail is tender and sauce is slightly thick. Adjust seasoning. Remove from heat and let cool slightly. Skim off some oil on top, if necessary.

Separate oxtail meat from the bones; discard bones. Shred meat and add to the sauce; stir.

Spread a layer of sauce at the bottom of an 8x8-inch baking dish. Top with a layer of noodles. Layer with meat sauce, cream, and cheeses. Repeat to make 3 to 4 layers, ending with cheese on top.

Bake in the oven preheated to 350°F for 30 to 40 minutes or until cheese bubbles.