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lasagna

Homemade Lasagna with Beef Liver

AuthorBronwyn Case
One of my all-time favourite meals, and perfect for meal prep or feeding a large group or family, is lasagna with beef liver. It's a hearty, comforting dish that can easily be customized and enjoyed by all. One of the best parts? You can sneak in some beef liver for an extra boost of nutrition without anyone even noticing!
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Prep Time2 hours
Cook Time1 hour
Rest 30 minutes
Total Time3 hours 30 minutes
Servings8 Servings

Ingredients  

Meat Sauce

  • 1 tbsp Olive Oil
  • 3 Minced Garlic Cloves
  • 1 Onion Finely diced
  • 1 Bell Pepper Finely diced
  • 1 lb Ground Beef
  • 2 oz. Ground Beef Liver
  • 3 oz. Tomato Paste
  • 1/4 cup Red Wine optional
  • 1 16 oz. Canned Tomatoes Crushed
  • Dried thyme, oregano, cumin 1/2 tsp each
  • 1 tsp Parsley
  • 1 tsp Salt
  • 1 tsp Pepper

Ricotta

  • 2 cups Ricotta
  • 2 Eggs
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Dried oregano, parsley 1/2 tsp each

Noodles

  • 2 servings Homemade fresh lasagna noodles or 1 box "Oven-Ready"/"No-Boil" store-bought noodles

Cheese

  • 3 cups Shredded mozzarella cheese 300g
  • 1/2 cup Shredded Parmesan cheese

Instructions 

Prepare the Meat Sauce:

  1. Heat a large pot over medium-high heat and add a splash of oil.
  2. Add minced garlic, diced onion, and bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
  3. Add the ground beef and ground beef liver to the pot. Cook until the meat is evenly browned and crumbly. If using frozen liver cubes, they will thaw and cook as the meat browns.
  4. (Optional) For extra depth of flavor, pour in a splash of red wine after the meat is cooked through. Let it reduce for 2-3 minutes while stirring occasionally.
  5. Stir in the tomato paste, herbs, salt, and pepper, mixing well to combine.
  6. Add the canned tomatoes and bring the mixture to a simmer. Let it cook for a couple of hours, stirring occasionally, until it reaches your desired thickness. The longer it simmers, the more flavourful the sauce becomes.
  7. Taste the sauce and adjust seasoning with more spices or salt as needed.

Prepare the Ricotta:

  1. In a bowl, add your ricotta, egg, salt, pepper, and spices.
  2. Mix everything together until evenly distributed, ensuring a smooth, well-blended mixture.

Assemble the Lasagna:

  1. Start by spreading a little meat sauce on the base of the dish.
  2. Lay out your first layer of noodles, whether they are fresh or dried.
  3. Scoop 1/3 of your meat sauce onto the noodles and spread it evenly.
  4. Sprinkle 1/3 of your shredded cheese evenly on top of the meat sauce.
  5. Lay out another layer of noodles.
  6. Scoop another 1/3 of your meat sauce onto the noodles.
  7. Spread your ricotta mixture evenly over the meat sauce layer (it’s fine if it mixes a little).
  8. Sprinkle another 1/3 of your shredded cheese evenly on top of the ricotta mixture.
  9. Lay out another layer of noodles.
  10. Scoop the remaining meat sauce onto the noodles and spread it out.
  11. Sprinkle the last of your shredded cheese and parmesan on top.
  12. Finish with a sprinkle of dried parsley.
  13. Cover the lasagna with a layer of tin foil to seal it.

Bake the Lasagna:

  1. Preheat your oven to 375°F (190°C).
  2. Once preheated, place the lasagna in the oven, covered, and bake for 45 minutes.
  3. After 45 minutes, uncover the lasagna and let it bake for an additional 10-15 minutes, until the top is crispy and bubbly.
  4. Once baked, let the lasagna cool for at least 15-30 minutes before slicing and serving. (This resting time helps it set and prevents a messy slice!)
  5. Serve and enjoy with a side of Caesar salad, of course!

Notes

You're more than welcome to replace dried herbs with fresh! They taste so much better but can have different potencies so if you opt for fresh, measure with your heart.