Name: Oxtail Lasagna Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 1/2 kilos oxtail (sliced into 11/2- to 2-inch rounds); 2 tablespoons olive oil; 1 large white onion (chopped); 6 cloves Garlic (chopped); 250 Grams carrot (diced); 2 teaspoons dried oregano; 3 bay leaf; 1 teaspoon pimenton de la Vera (Spanish paprika); 3 cans (400-gram) tomatoes (chopped); 2 tablespoons tomato paste; 12 oven-ready lasagna sheets; 1 Cup All-purpose cream; 400 Grams cheddar cheese (grated); 400 Grams mozarella cheese (grated)

You can swap out ground meat for oxtail. The oxtail cooks to a melt-in-your-mouth softness that gives the lasagna a richer texture and deeper flavor. You may use oven-ready lasagna noodles because you don’t have to worry about the added step of boiling the noodles first. Also, they come out thinner and without those curly edges.

Oxtail Lasagna Recipe

Joey De Larrazabal-Blanco

The oxtail cooks to a melt-in-your-mouth softness that gives the lasagna a richer texture and deeper flavor!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Resting Time 30

Total Time 2 15

Course Main Dishes

Cuisine Italian

Servings

Ingredients

Oxtail Lasagna Ingredients

1 1/2 kilos oxtail sliced into 11/2- to 2-inch rounds
2 tablespoons olive oil
1 large white onion chopped
6 cloves Garlic chopped
250 Grams carrot diced
2 teaspoons dried oregano
3 bay leaf
1 teaspoon pimenton de la Vera (Spanish paprika)
3 cans (400-gram) tomatoes chopped
2 tablespoons tomato paste
12 oven-ready lasagna sheets
1 Cup All-purpose cream
400 Grams cheddar cheese grated
400 Grams mozarella cheese grated

Instructions

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.