Print

Braised Short Rib Lasagna with Béchamel

Print Recipe

Experience comfort food at its finest with this decadent Braised Short Rib Lasagna with Béchamel. Layers of tender, slow-braised short ribs meld seamlessly with rich tomato sauce, creamy béchamel, and gooey cheese, creating a symphony of flavors that will delight your taste buds. Perfect for family gatherings or cozy nights in, this lasagna is sure to impress.

Ingredients

Scale
  • 2 lbs braised short ribs
  • 9 lasagna noodles
  • 2 cups tomato sauce
  • 1 medium yellow onion, chopped
  • 3 cloves fresh garlic, minced
  • 4 tbsp butter (for béchamel)
  • ¼ cup all-purpose flour (for béchamel)
  • 3 cups whole milk (warmed for béchamel)
  • 2 cups mozzarella cheese, grated
  • 1 cup Parmesan cheese, grated
  • 2 tsp fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 300°F (150°C). Season and sear short ribs until browned on all sides. Remove from pan.
  2. Sauté chopped onions until translucent; add minced garlic and cook for another two minutes.
  3. Stir in tomato sauce and herbs; return short ribs to the pan. Cover and braise in the oven for about three hours.
  4. For the béchamel, melt butter over medium heat; whisk in flour until it forms a roux. Gradually whisk in warmed milk until smooth and thickened.
  5. In a baking dish, layer noodles, meat sauce, béchamel, mozzarella cheese—repeat layers until ingredients are used up. Top with extra cheese.
  6. Cover with foil and bake at 375°F (190°C) for 25 minutes; remove foil and bake an additional 15–20 minutes until bubbly and golden brown.

Nutrition

Keywords: - You can make this dish ahead of time; just cover it and store it in the refrigerator before baking. - For a vegetarian version, substitute short ribs with mushrooms.

Find it online: https://recipenosh.com/heavenly-braised-short-rib-lasagna-with-bechamel-recipe/