Mamá Rosa’s Lasagna de Carne

Meat Sauce

Step 1

Purée bell pepper, onion, tomato, cilantro, parsley, olives, garlic, Italian seasoning, capers, cumin, black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until sofrito is mostly smooth.

Step 2

Heat oil in a large pot over medium-high. Cook beef, tomato paste, bay leaves, and sofrito, breaking up meat and stirring often, until liquid is evaporated and meat is starting to brown, 20–25 minutes. Remove from heat and stir in marinara sauce. Season sauce with salt if needed.

Do Ahead:Sauce can be made 3 days ahead. Let cool; cover and chill.

Assembly

Step 3

Place a rack in upper third of oven; preheat to 350°. Bring a large pot of salted water to a boil; add garlic and Italian seasoning. Cook noodles, stirring often, until very al dente, about 4 minutes (noodles will finish cooking in oven). Drain noodles and stack flat in layers, separated by parchment; discard garlic.

Step 4

Lightly oil a 13x9" baking dish. Spread a heaping cupful of sauce in dish. Lay a single layer of noodles over sauce. Spread 1 cup sauce over noodles. Season ricotta with salt and pepper; evenly spread half of ricotta over sauce. Scatter one third of mozzarella over top. Repeat layering process. Finish with remaining sauce, followed by remaining mozzarella. Cover with a lightly oiled piece of foil; set on a rimmed baking sheet (to catch drips).

Step 5

Bake lasagna until bubbling around the edges, 40–45 minutes. Increase oven temperature to 425°. Uncover lasagna and continue to bake until top is golden brown, 15–18 minutes more. Let sit 15 minutes before serving.

Do Ahead:Lasagna can be baked 3 days ahead. Let cool; cover and chill. Reheat in a 250° oven.