The Best Cheesy Oxtail Lasagna Recipe

Oxtail+ Lasagna is the ultimate combo.

I am super hyped to share my Jamaican oxtail lasagna. Last year, I posted my oxtail mac and cheese recipe, and it has been the most viewed dish on my website. My readers love my combo dish, and I enjoy making it.

But with every dish, there is always trial and error. The first time I tried making oxtail lasagna, it was a nightmare. The flavor was bland, and I was not getting the color I needed. It took a few tries, some money (oxtail is very expensive), and looking through my granny’s recipe book before I realized what I was missing: the Jamaican essentials.

Of course, the browning, the allspice, and the proper marination. Honestly, when I finally added that browning sauce and learned to layer the aromatics, the whole dish came together perfectly.

My Best Tips for Making the Yummiest Oxtail Lasagna

Here is my mistake: I should have used more oxtail and created five layers. I started with two pounds of oxtail, but that was not enough. You should have at least 3 to 5 pounds for a 9×13 pan.

Do not overboil the pasta. I know some people pre-boil lasagna before baking, and that’s okay. You just want to make sure it’s al dente. I chose fresh pre-made pasta, which was brilliant. While the package said no boiling, I still opted for a quick 3-minute flash boil.

Lastly, don’t overcomplicate this dish by adding heavy cream to your ricotta. Yes, you want it creamy, but not so much that you can’t taste the oxtail. What you can do is salt your pasta water before boiling.

Ingredients

If you want the recipe for Jamaican-style oxtail, then check here. I don’t want to repeat the recipe, and you’ll need to make the oxtail first anyway.

For the Lasagna Layers

• 1 (9×13 inch) pan
• Cooked Jamaican Oxtail: Approximately 3-5 lbs of tender, shredded Jamaican oxtail meat with its rich gravy (prepared ahead of time)
• 12-15 sheets Fresh Lasagna Pasta (I recommend buying extra for those 5 layers!)
• My Cheese Blend:
  • 1 (15 oz) container Ricotta Cheese
  • 1 cup Grated Parmesan Cheese
  • 1 large Egg
  • 1 tsp Salt, 1/2 tsp Black Pepper
  • 4 cups Shredded Mozzarella Cheese (or your favorite Italian blend)

Let’s Prep For the Lasagna

In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.

If using fresh pasta, I recommend a quick flash boil for about 3 minutes in salted water, then drain. If using oven-ready, proceed as directed. Trim pasta sheets if needed to fit your 9×13 pan. Salt that pasta water, people! It really helps build flavor from the ground up.

Layering & Baking

Spread a thin layer of the Jamaican oxtail gravy (without too much meat, just enough to coat the bottom) on the bottom of your 9×13 baking pan.

Place a layer of pasta sheets over the gravy.

Then, Spread half of the ricotta mixture evenly over the pasta. Top with a generous layer of your tender, shredded Jamaican oxtail meat and gravy.

Sprinkle with a layer of shredded mozzarella cheese. Repeat the pasta, ricotta, oxtail, and mozzarella layers.

Finish with a final layer of pasta, more oxtail, and a very generous topping of mozzarella. I always aim for 5 layers if I have enough oxtail,it just makes it so much more decadent!

Baking

Cover the lasagna loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna rest for at least 15-20 minutes before slicing. This helps it set. Serve with extra oxtail gravy on the side if you like!

What To Eat With Oxtail Lasagna?

This is a main dish. Most people eat lasagna by itself with extra oxtail sauce. But I love doing big-back activities and have mine with rice and peas, Caribbean BBQ chicken, plantains, and some steamed cabbage on the side.

Callaloo: Whenever I want a Trinidadian twist, I always make callaloo and stew chicken to eat alongside this dish. I know, more meat, I like it that way.

Festival! These lightly sweet, fried dumplings are just so good for soaking up every last bit of that incredible oxtail gravy. They add a perfect textural contrast.

A Light Salad: If you’re looking to cut through the richness a bit, a fresh green salad is always a good choice. A simple vinaigrette with lime is one of my go-to salad recipes.

Leftovers & Storage

The oxtail stew freezes well in an airtight container for at least 3 months, or you can refrigerate it for up to 4 days.

Lasagna is the best meal prep. Cover tightly with foil and refrigerate for up to 3-4 days. You can also freeze individual portions (or the whole thing, unbaked or baked) for up to 2-3 months.

Just thaw in the fridge overnight and reheat in the oven until bubbly and hot.

Jamaican Oxtail Lasagna is absolutely delicious! It was worth the wait. This is definitely a must-try, one of my top five favorite dishes out of my recipes. It’s so good.

More Oxtail Recipes

• The Most Delicious Oxtail Loader Fries
• Yummy Oxtail Jamaican Patties
• Tasty Jamaican Oxtail and Cabbage

The Best Cheesy Oxtail Lasagna Recipe

Recipe by Ren PetersCourse: Uncategorized

Servings

8-10

servings

Prep time

45

minutes

Cooking time

4

hours 

Calories

900

kcal

Cheesy Jamaican Oxtail Lasagna is the kind of dish that turns heads and holds attention. It’s bold, layered, and unapologetically rich.

Ingredients

• 1 (9×13 inch) pan

• Cooked Jamaican Oxtail: Approximately 3-5 lbs of tender, shredded Jamaican oxtail meat with its rich gravy (prepared ahead of time)

• 12-15 sheets Fresh Lasagna Pasta (I recommend buying extra for those 5 layers!)

• My Cheese Blend:

• 1 (15 oz) container Ricotta Cheese (Remember: no heavy cream needed here!)

• 1 cup Grated Parmesan Cheese

• 1 large Egg

• 1 tsp Salt, 1/2 tsp Black Pepper

• 4 cups Shredded Mozzarella Cheese (or your favorite Italian blend)

Directions

• In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well. As I learned, no heavy cream needed here—keep it simple!
• If using fresh pasta, I recommend a quick flash boil for about 3 minutes in salted water, then drain. If using oven-ready, proceed as directed. Trim pasta sheets if needed to fit your 9×13 pan. Salt that pasta water, people! It really helps build flavor from the ground up.
• Spread a thin layer of the Jamaican oxtail gravy (without too much meat, just enough to coat the bottom) on the bottom of your 9×13 baking pan.
• Place a layer of pasta sheets over the gravy.
• Then, Spread half of the ricotta mixture evenly over the pasta. Top with a generous layer of your tender, shredded Jamaican oxtail meat and gravy.
• Sprinkle with a layer of shredded mozzarella cheese. Repeat the pasta, ricotta, oxtail, and mozzarella layers.
• Finish with a final layer of pasta, more oxtail, and a very generous topping of mozzarella. I always aim for 5 layers if I have enough oxtail, it just makes it so much more decadent!
• Cover the lasagna loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna rest for at least 15-20 minutes before slicing. This helps it set. Serve with extra oxtail gravy on the side if you like!

Notes

• Oxtail Cooking Time: 3.5 – 4 hours
  3.5 hours * 60 minutes/hour = 210 minutes
  4 hours * 60 minutes/hour = 240 minutes
  So, 210 to 240 minutes for the oxtail.