Cuban Ropa Vieja Lasagna

Steps

1. 1

   Sear the flank steak

   • Heat 3 tablespoons of olive oil in a 5-quart Dutch oven over medium-high heat.
   • Once the oil shimmers (about 2 minutes), carefully place the flank steak in the pot and let it sit undisturbed for 4–5 minutes until a dark brown crust forms on the underside.
   • Flip the steak and brown the other side for another 4–5 minutes.
   • Transfer to a plate and set aside.

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   Ready when: Meat is deeply browned and crusty on both sides

   Tip: Don't move the steak while it sears—let it build a flavorful crust without stirring. This creates the depth of flavor that carries through the dish.

2. 2

   Sauté aromatics and build sauce

   • Reduce heat to medium.
   • In the same pot with the drippings, add the diced onion and cook for 4–5 minutes, stirring often, until softened and lightly caramelized at the edges.
   • Add the minced garlic and cook for 1 minute until fragrant.
   • Stir in the tomato paste and cook for 1 minute, allowing it to deepen and caramelize slightly.
   • Add the diced red and yellow bell peppers and cook for 2 minutes, stirring occasionally.
   • Pour in the crushed tomatoes with all their juice, beef broth, ground cumin, dried oregano, bay leaves, salt, and black pepper.
   • Stir well to combine.

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   Ready when: Sauce is fully combined, simmering gently, and tomatoes are evenly distributed

   Tip: Cooking the tomato paste for a minute before adding liquid concentrates its flavor and prevents a raw, tinny taste.

3. 3

   Braise the steak until tenderOven 325°F / 165°C

   • Return the seared flank steak to the pot, nestling it into the sauce.
   • Bring the liquid to a gentle simmer, then cover the pot with the lid and transfer to a preheated 325°F (163°C) oven.
   • Braise for 90 minutes, stirring the sauce and turning the meat over halfway through (at the 45-minute mark), until the meat is completely fork-tender and easily shreds apart when tested.

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   Ready when: Meat shreds easily with two forks with minimal resistance

   Tip: Turning the meat halfway through ensures even cooking and prevents the bottom from catching on the pot. Keep the lid on to retain moisture.

4. 4

   Shred meat and add olives

   • Remove the pot from the oven.
   • Using a slotted spoon, carefully transfer the braised flank steak to a cutting board.
   • Using two forks, shred the meat by pulling it apart into thin, tender strands.
   • Discard any large pieces of fat or gristle.
   • Return the shredded meat to the pot and stir in the halved green olives.
   • Taste the sauce and adjust seasoning with additional salt and black pepper as needed.
   • If the sauce seems too thin, simmer it uncovered on the stovetop over medium heat for 5–10 minutes to reduce and concentrate flavors.
   • Remove and discard the bay leaves.

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   Ready when: Sauce coats a spoon and is evenly studded with tender meat and olives

   Tip: If you encounter tough connective tissue while shredding, discard it—you want only the tender meat. The filling can be made up to 2 days ahead and refrigerated.

5. 5

   Cook lasagna noodles

   • Bring a large pot of salted water (about 6 quarts total) to a rolling boil.
   • Add 1 lb (450 g) of lasagna noodles and stir occasionally with a wooden spoon to prevent sticking.
   • Cook according to package directions (usually 8–10 minutes) until al dente—tender but still firm to the bite with no raw flour taste.
   • Drain in a colander and rinse briefly with cool running water to stop cooking and prevent sticking.
   • Lay the noodles flat in a single layer on clean kitchen towels or parchment paper to cool slightly and dry.

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   Ready when: Noodles are tender but still have slight firmness in the center when bitten

   Tip: Cooking to al dente is essential—the noodles will continue cooking in the oven and shouldn't be mushy in the finished dish.

6. 6

   Layer the lasagnaOven 375°F / 190°C

   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of ropa vieja filling (about 3/4 cup) on the bottom of a 9×13-inch (23×33 cm) baking dish to create a sauce base.
   • Arrange 3–4 cooked lasagna noodles in a single layer over the sauce, overlapping slightly.
   • Spread 1.5 cups of ropa vieja filling (with meat and sauce) evenly over the noodles, then sprinkle with 1 cup of shredded mozzarella.
   • Repeat the layering process two more times: noodles, filling (1.5 cups each), and mozzarella (1 cup each).
   • Top with a final layer of noodles, then distribute the remaining mozzarella (about 1 cup) evenly across the surface.

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   Ready when: Lasagna is neatly stacked with well-defined layers and cheese covers the top

   Tip: Use a spatula to spread the filling gently and avoid tearing the delicate noodles. Fill each layer generously but not so much that filling squeezes out when you cut.

7. 7

   Bake until bubbly and goldenOven 375°F / 190°C

   • Cover the assembled lasagna loosely with aluminum foil.
   • Bake in the preheated 375°F (190°C) oven for 25 minutes covered.
   • Remove the foil and continue baking for another 15–20 minutes until the cheese on top is melted, light golden brown, and you can see the filling gently bubbling at the edges of the dish.

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   Ready when: Cheese is melted and light golden brown; sauce bubbles gently at the edges

   Tip: Covering with foil initially prevents the top from browning too quickly before the center heats through. If browning too fast before 45 minutes are up, replace the foil.

8. 8

   Rest the lasagna

   • Remove from the oven and let rest undisturbed for 10 minutes.
   • This allows the layers to set and firm up, making the lasagna much easier to cut into clean, neat slices.

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   Ready when: Lasagna is still hot and steaming but has rested

   Tip: Resisting the urge to cut immediately will reward you with neat, structurally intact slices instead of a sloppy serve.