Roasted Tomato Beef Lasagna with Ham and Mozzarella

This homemade lasagna starts with a roasted vegetable sauce blended from tomatoes, garlic, onion, and yellow bell pepper. The sauce simmers into seasoned ground beef, then gets layered with pasta, a simple white sauce, smoked ham, and mozzarella.

Ingredients

Roasted Vegetable Meat Sauce

• 4 tomatoes
• 3 garlic cloves, or to taste
• 1 onion, peeled and quartered
• 1/2 yellow bell pepper
• Water, as needed for blending
• 2 pounds ground beef
• Salt, to taste
• Black pepper, to taste

Simple White Sauce

• 2 tablespoons all-purpose flour
• Water, as needed
• Salt, to taste
• Black pepper, to taste
• Pinch of nutmeg

For Assembly

• Lasagna noodles or pasta sheets, cooked according to package directions
• Smoked ham slices
• Shredded or sliced mozzarella cheese

Instructions

1. Roast the vegetables. Roast the tomatoes, garlic, onion, and yellow bell pepper until softened and lightly browned. You can do this on a baking sheet in the oven or in a hot pan on the stove.
2. Blend the sauce. Transfer the roasted vegetables to a blender. Add a splash of water and blend until smooth, adding just enough water to help the mixture move.
3. Brown the beef. In a large pot or deep skillet, cook the ground beef over medium heat until browned. Break it apart as it cooks, then season with salt and black pepper.
4. Simmer the meat sauce. Pour the blended roasted vegetable sauce into the cooked beef. Stir well and let it simmer for about 10 minutes so the flavors come together.
5. Make the white sauce. In a small saucepan, whisk the flour with enough water to create a smooth mixture. Cook over medium heat, whisking often, until thickened. Season with salt, black pepper, and a pinch of nutmeg. Set aside.
6. Cook the pasta. Boil the pasta according to the package directions. Drain and keep the noodles separated so they are easier to layer.
7. Start the layers. Spread a thin layer of white sauce in the bottom of a baking dish. Add a layer of pasta, then meat sauce, smoked ham slices, and mozzarella.
8. Repeat. Continue layering white sauce, pasta, meat sauce, ham, and mozzarella until the dish is full. Finish with mozzarella on top.
9. Bake. Bake at 350 degrees F until the lasagna is hot all the way through and the cheese is melted and lightly golden, about 25 to 35 minutes.
10. Rest before serving. Let the lasagna sit for 10 to 15 minutes before slicing so the layers hold together better.

Mood Messy Tips

• If the blended roasted vegetable sauce is too thick, add water a little at a time. You want it pourable, not watery.
• Use enough white sauce to lightly coat each pasta layer, but do not drown the dish.
• For extra browning on top, broil the lasagna for the last 1 to 2 minutes, watching closely.
• This recipe works well as a make-ahead meal. Assemble it earlier in the day, refrigerate, then bake when ready.

Note: This recipe uses a simple water-based white sauce inspired by béchamel. A classic béchamel usually uses butter and milk, but this version keeps the ingredient list closer to the original home recipe.