We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chicago Beef Cheater Deep-Dish Lasagna
Travel 2025
Slow-roasting beef in broth with peppers—like the Italian beef that is usually tucked into squishy white rolls—actually makes an incredible base for this cheater lasagna. It’s super forgiving, so you don’t need to be a chef to throw this recipe together. Since it mostly requires babysitting, you can tuck it in the oven then go flick on the telly while it simmers away.
Makes 8 servings
2 1/2 lbs (1.13 kg) sirloin top roast
2 tsp (10 mL) kosher salt
1/2 tsp (2 mL) ground black pepper
3 tbsp (45 mL) olive oil
1 cooking onion, finely chopped
6 large or 12 small garlic cloves, finely chopped
1 1/2 tsp (7 mL) fennel seeds, crushed
1/2 tsp (2 mL) red chili flakes
1 carton (900 mL) beef broth
1 can (796 mL) San Marzano tomatoes
2 colourful peppers, sliced into thick strips
1/2 pkg (454 g) no-boil lasagna noodles
9 oz (250 g) fresh or buffalo mozzarella, drained
8 large basil leaves, rolled and shredded
8 peperoncini peppers, drained, optional
1. Preheat oven to 350°F (177°C).
2. Pat beef dry and rub with salt and pepper. Set a large Dutch oven over medium-high heat. Coat with oil. Add beef. Reduce heat to medium. Cook beef until golden, 3 to 4 minutes per side. Remove beef to a shallow bowl.
3. Add onion and garlic to pan. Sprinkle with fennel and chili flakes. If pan bottom begins to darken, add broth immediately, stirring to incorporate brown bits. Otherwise, cook onion and garlic, stirring occasionally until softened slightly, 1 to 2 minutes, before adding broth and tomatoes and their juices. Using a wooden spoon, break up tomatoes. Stir in peppers. Nestle beef into centre of mixture.
4. Roast in oven until beef is tender and can be pulled apart gently using two forks, about 2 1/2 hours. Remove pot from oven and use tongs or spatula to lift beef out carefully and remove to a cutting board, leaving any sauce in pan. When beef is cool enough to handle, slice into thin strips. It’s fine if beef falls apart and becomes shredded.
5. Meanwhile, break lasagna noodles into large squarish pieces (about three per noodle). Using one lasagna noodle piece at a time, drop onto surface of the sauce then use a spoon to submerge the noodle. Repeat this until you’ve created one submerged, fairly even layer of noodles. Create a second layer using half of the beef, then gently submerge as well. Repeat with one more layer of lasagna noodles and remaining beef. Tear mozzarella into chunky pieces and arrange over surface.
6. Bake, uncovered, in centre of preheated oven for 25 minutes.
7. Broil until cheese is golden, about 5 minutes. Let stand for 5 minutes. Sprinkle with basil and top with peperoncini. Serve warm.
Makes 8 servings
