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Beef Short Rib Ragu Lasagna with Béchamel Sauce

Beef Short Rib Ragu Lasagna with Béchamel Sauce
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Indulge in the ultimate comfort food with this Beef Short Rib Ragu Lasagna with Béchamel Sauce. This hearty dish features slow-cooked beef ragu nestled between tender lasagna sheets and a creamy béchamel sauce that brings everything together. Perfect for family gatherings or cozy nights in, this lasagna is sure to impress your guests and satisfy your cravings. With rich flavors and a velvety texture, it promises to be an unforgettable meal that everyone will love.

Ingredients

Scale
  • 3 lbs beef short ribs
  • 1 tbsp olive oil
  • 28 oz canned crushed tomatoes
  • 1 large onion (diced)
  • 2 celery stalks (diced)
  • 2 carrots (diced)
  • 3 garlic cloves (minced)
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp tomato paste
  • ½ cup red grape juice
  • 2 cups beef broth or bone broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 box lasagna sheets (regular or gluten-free)
  • 6 tbsp unsalted butter
  • ⅔ cup all-purpose flour or 1:1 gluten-free flour
  • 3 cups whole milk
  • ½ tsp fine sea salt
  • 1 to 1½ cups shredded mozzarella cheese
  • 8 oz Parmigiano Reggiano (grated)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Season the beef short ribs with kosher salt and black pepper; sear them until browned on all sides.
  2. Remove the beef from the pot and set aside. Add diced onion, celery, carrots, and minced garlic to the pot; sauté until softened.
  3. Stir in tomato paste and cook for 2 minutes before adding crushed tomatoes, grape juice, beef broth, dried thyme, and bay leaves.
  4. Return the seared beef to the pot; bring to a boil. Reduce heat to low and cover; let simmer for about 6 hours until tender.
  5. In a medium skillet over medium heat, melt unsalted butter. Whisk in flour until you form a roux; cook for about 2 minutes while stirring.
  6. Gradually add whole milk while whisking continuously to prevent lumps from forming. Cook until thickened; season with fine sea salt.
  7. Preheat your oven to 375°F (190°C). Spread a layer of beef ragu at the bottom of your baking dish.
  8. Layer lasagna sheets over the ragu followed by béchamel sauce and shredded mozzarella cheese. Repeat layers until all ingredients are used up, finishing with béchamel sauce and mozzarella on top.
  9. Cover your baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until golden brown on top.
  10. Let it cool slightly before serving to allow layers to set.

Nutrition

Find it online: https://delishcook.com/beef-short-rib-ragu-lasagna-with-bechamel-sauce/