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Corned Beef Lasagna

A lasagna layered with tomato sauce, corned beef, and cheese.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Corned Beef Lasagna

Oven350°F
Time40 minutes

Ingredients

Directions

Make the sauce

  1. Preheat oven to 350°F.

  2. Heat oil in a large sauté pan over medium heat.

  3. Sauté onion and garlic until softened.

  4. Sprinkle Italian seasoning over the onions and garlic.

  5. Stir in tomato paste and cook until the paste is no longer pasty.

  6. Add diced tomatoes and water; stir to combine.

  7. Sprinkle salt, ground black pepper, and sugar.

  8. Bring the mixture to a simmer.

  9. Add the bouillon cube and stir until dissolved.

  10. Remove from heat and set aside.

Layer and bake

  1. In a small bowl, mix mozzarella and Parmesan cheese; set aside.

  2. Spread ½ cup tomato sauce on the bottom of a 9‑inch round baking dish.

  3. Place a layer of lasagna sheets over the sauce.

  4. Cover the sheets with tomato sauce and sprinkle with mozzarella mixture.

  5. Place another layer of lasagna sheets.

  6. Cover with tomato sauce, spread corned beef over the sauce, and sprinkle mozzarella mixture.

  7. Top with lasagna sheets.

  8. Repeat the layering with the remaining lasagna sheets, tomato sauce, and finish with mozzarella mixture until the dish is full.

  9. Bake in the oven for 40 minutes, or until the noodles are softened.

  10. Slice and serve hot.

Nutrition, whole recipe (rough)

1161Calories
69 gProtein
84 gFat
36 gCarbs

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Beef100g cooked250
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Cheddar Cheese1 oz (28g)113
Parmesan Cheese1 oz (28g)110
Provolone Cheese1 oz (28g)100
Mozzarella Cheese1 oz (28g)85
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Tomato1 medium (123g)22
Olive1 large (4g)4
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0
Lasagnanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lasagna sheets
Form the layers and soften in the oven to give the dish its structure.
Corned beef
Supplies the savory, meaty filling between the sauce and cheese layers.
Diced tomatoes
Form the bulk of the tomato sauce, adding moisture and acidity to the layers.
Red onion
Softens while sautéed, adding sweetness and aromatic base to the sauce.
Cheese
Melts over the layers, adding richness and a browned, savory top.
Tomato paste
Cooked until no longer pasty, deepening the tomato flavor and thickening the sauce.

The step that matters

Cook the tomato paste until it is no longer pasty. Tomato paste cooked briefly in fat loses its raw, tinny taste and gains deeper, sweeter flavor. Stopping too early leaves the sauce sharp and flat.

Swap the clove

How well each one fits the dish's main ingredients (olive, onion, garlic, tomato, beef, cheese):

  1. Cuminfits better
  2. Thymefits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against olive, onion, garlic, tomato, beef, cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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