Oxtail Lasagna

5 from 1 vote

This Oxtail Lasagna with Truffle Mornay Sauce is rich, cheesy, and unforgettable. Slow-braised oxtail layered with fresh pasta, creamy truffle sauce, and melted cheese makes it the ultimate showstopper for holidays or Sunday dinners.

Prep Time30

Cook Time4

Course: Comfort Food, Dinner Recipes, Pasta

Cuisine: American

Servings: servings

Author: Matt Price

Equipment

Dutch Oven
Saucepan
Casserole Dish
Whisk
Sharp Knife

Ingredients

For the Braised Oxtail Ragu

3 lbs oxtail trimmed of excess fat
2 tablespoon olive oil
1 large onion diced
2 carrots diced
2 celery stalks diced
5 cloves garlic minced
2 tablespoon tomato paste
1 cup red wine
1 28 oz can San Marzano crushed tomatoes
1 cup beef stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon kosher salt more to taste
½ teaspoon black pepper

For the Truffle Mornay Sauce

4 tablespoon unsalted butter
4 tablespoon flour
4 cups whole milk warm
1 ½ cups grated Parmesan cheese
1 cup shredded mozzarella
2 tablespoon truffle oil or to taste
Pinch of nutmeg
Salt & pepper to taste

For Assembly

1 package fresh lasagna sheets no-boil
2 cups shredded mozzarella
1 cup Parmesan cheese grated
Fresh parsley for garnish

US Customary - Metric

Instructions

Step 1: Braise the Oxtail

Preheat oven to 325°F (160°C).
Heat 2 tablespoon olive oil in a Dutch oven. Sear 3 lbs oxtail on all sides until deeply browned. Remove and set aside.
In the same pot, sauté 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 5 cloves garlic until softened.
Stir in 2 tablespoon tomato paste and cook 1–2 minutes.
Deglaze with 1 cup red wine, scraping up the browned bits.
Add 28 oz crushed tomatoes, 1 cup beef stock, 2 bay leaves, 1 teaspoon thyme, 1 teaspoon salt, and ½ teaspoon pepper.
Return oxtail to the pot. Cover and braise in the oven for 3–3 ½ hours, until the meat is tender and falling off the bone.
Remove oxtail, shred the meat, discard bones, and return meat to sauce. Simmer until thickened.

Step 2: Make the Truffle Mornay Sauce

In a saucepan, melt 4 tablespoon butter and whisk in 4 tablespoon flour to make a roux. Cook 1–2 minutes.
Slowly whisk in 4 cups warm milk, stirring constantly until smooth and thickened.
Stir in 1 ½ cups Parmesan, 1 cup mozzarella, 2 tablespoon truffle oil, pinch of nutmeg, salt, and pepper.

Step 3: Assemble the Lasagna

In a casserole dish, start with a layer of oxtail ragu.
Add fresh pasta sheets, then more oxtail ragu, Mornay sauce, and mozzarella cheese.
Repeat layers until the dish is full, finishing with sauce, mozzarella, and Parmesan.

Step 4: Bake & Rest

Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake an additional 20 minutes, until golden and bubbling.
Let rest for 10–15 minutes before slicing.

Notes

Pro Tips

Make Ahead Friendly – The ragu tastes even better the next day.
Use Quality Pasta – Fresh pasta sheets make layers silky and authentic.
Go Easy on Truffle – Start with 1 tablespoon oil and add more if desired.
Rest Before Serving – Prevents the lasagna from falling apart.

Pairing Ideas

Wine: Bold reds like Barolo, Chianti Classico, or Cabernet Sauvignon.
Side Dish: Garlic bread or a crisp arugula salad with lemon vinaigrette.
Occasion: Holiday dinners, date nights, or any event worth celebrating.

Nutrition