How to Create Perfect Brisket Lasagna

Perfect Brisket Preparation

Using properly rested, tender brisket ensures the meat maintains moisture and flavor throughout baking.

Balanced Sauce Creation

Combining brisket with tomato sauce creates a unique flavor profile distinct from traditional meat sauces.

Layering Technique

Careful distribution of components ensures every bite contains the perfect ratio of pasta, meat, and cheese.

Strategic Baking Method

Two-stage baking with and without foil achieves both thorough heating and attractive browning.

Baking Tips

For the best flavor, use leftover smoked or braised brisket that's been cooked low and slow.

Make the brisket-tomato sauce a day ahead to allow flavors to deepen.

Use a mix of point and flat cut brisket for varied texture and fat content.

For smoky flavor without a smoker, add a teaspoon of liquid smoke to the tomato sauce.

Let the lasagna rest for at least 15 minutes before cutting to allow it to set properly.

If preparing in advance, assemble the lasagna but don't bake it. Refrigerate for up to 24 hours, then add 10-15 minutes to the covered baking time.

For a richer version, add 1/2 cup of heavy cream to the béchamel sauce.

Freezes well for up to 3 months - cool completely before freezing in portions.

Brisket Lasagna

Name: Brisket Lasagna
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Italian-American, Fusion
Ingredients: 2 pounds cooked beef brisket, shredded or chopped; 1 pound lasagna noodles (regular or no-boil); 3 tablespoons olive oil; 1 large onion, finely diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) tomato sauce; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1/4 teaspoon ground nutmeg; 2 cups mozzarella cheese, shredded; 1 cup ricotta cheese; 1 cup Parmesan cheese, grated; 1 large egg, beaten; 2 tablespoons fresh parsley, chopped (plus more for garnish); 1 teaspoon salt (divided); 1/2 teaspoon black pepper (divided)

This Brisket Lasagna brings together tender, slow-cooked beef brisket and classic Italian comfort food for an unforgettable fusion dish. Layers of rich, smoky shredded brisket mingle with creamy béchamel sauce, tangy tomato sauce, and three types of cheese between perfectly cooked pasta sheets. The result is a hearty, indulgent casserole that offers complex flavors and satisfying textures in every bite. Perfect for special occasions, weekend family dinners, or whenever you want to transform leftover brisket into something extraordinary.

Prep Time

45 Minutes

Cook Time

Total Time

1H45 Minutes

Chef

JUE

Ingredients

Custard Cream

2 pounds cooked beef brisket, shredded or chopped

1 pound lasagna noodles (regular or no-boil)

3 tablespoons olive oil

1 large onion, finely diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk

1/4 teaspoon ground nutmeg

2 cups mozzarella cheese, shredded

1 cup ricotta cheese

1 cup Parmesan cheese, grated

1 large egg, beaten

2 tablespoons fresh parsley, chopped (plus more for garnish)

1 teaspoon salt (divided)

1/2 teaspoon black pepper (divided)

Instructions

If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on oil-brushed parchment paper to prevent sticking. If using no-boil noodles, skip this step.

Preheat oven to 375°F (190°C).

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and cook until translucent, about 5 minutes.

Add minced garlic and cook for another 30 seconds until fragrant.

Add shredded brisket to the pan and stir to combine with onions and garlic.

Add crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, smoked paprika, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.

Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.

Meanwhile, prepare the béchamel sauce: In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to make a roux.

Gradually whisk in milk, ensuring no lumps form. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.

Season the béchamel with nutmeg, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.

In a bowl, mix ricotta cheese with beaten egg and chopped parsley.

To assemble the lasagna: Spread 1 cup of the brisket-tomato sauce on the bottom of a 9x13 inch baking dish.

Arrange a layer of lasagna noodles over the sauce, slightly overlapping.

Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining brisket-tomato sauce.

Pour 1/3 of the béchamel sauce over the meat layer, then sprinkle with 1/3 of the mozzarella and 1/3 of the Parmesan cheese.

Repeat the layers twice more, ending with cheese on top.

Cover with aluminum foil and bake for 35 minutes.

Remove foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.

Remove from oven and let rest for 15 minutes before cutting and serving.

Garnish with additional chopped parsley if desired.

Brisket Lasagna

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Brisket Lasagna

Brisket Lasagna

Ingredients

Instructions