This recipe is adapted from Bon Appetit Magazine. It is a show stopper and makes for a hearty fall/winter dish. It is awesome after a hike on a crisp fall afternoon. This lasagna has two layers; a beef ragu layer and a nutmeg bechamel layer.
4 lbs of Beef Short Ribs (grass fed)
4 celery ribs-diced
A garlic head- split and peeled
1/2 cup dried mushrooms
1 cup boiling water
1 can of tomato paste
1 bottle of dry red wine2 cups of beef stock (organic)
5 tbsp butter
1 cup flour (divided)
4 cups milk
A generous pinch of nutmeg
2 tbsp dried oregano
2 tbsp dried thyme
Salt and pepper
1 box no boil lasagna noodles (Trader Joe’s no boils are perfect for this)
8 oz mozzarella
Add 1 cup boiling water to the mushrooms to reconstitute. Let them soak for ~30 minutes or while you do the next step.
Season your short ribs generously with Salt and Pepper
Dredge in the flour
Heat Oil in your heavy cast iron dutch oven.
Brown your short ribs in batches (on all sides) and set aside
Add carrots, onions, celery and cook until softened
Chop the mushrooms and add them to the pot
Add the tomato paste and stir to combine
Add 2 tbsp flour, stir and cook for 2-3 minutes
Add the reserved mushroom liquid, stirring and scratching the bottom to get all the brown bits
Add the bottle-ish of red wine (I like to have a glass while doing this so it’s ok if it’s a little less than a bottle 😉 )
Add the chicken stock and taste-salt if necessary
Return the short ribs to the pot and cover. Put in the oven at 325 for 2-3 hours.
Set the pot back on the stove and remove the short ribs.
Reduce the sauce on the stovetop until it is nearly as thick as the bechamel
Shred the short ribs and return them to the sauce
Meanwhile, make the next layer: The bechamel sauce
Melt 5 tbsp butter in a saucepan
Add 5 tbsp flour and nutmeg and whisk constantly…cook until the mixture is golden brown and smells nutty
Add 3 cups of whole milk while whisking constantly until the mixture is thick enough to coat the back of a spoon.
Salt to taste and set aside. (it takes quite a bit of salt)
Next: Layer your lasagna
Butter a 9×13 Lasagna dish
Spoon 1/3 meat/red sauce on the bottom topped with freshly grated peccorino
lay the noodles on top- don’t overlap as they will expand in cooking
layer 1/3 of the bechamel and some peccorino
more meat and peccorino
more noodles (keep going until you run out of filling…the bechamel will cover the top so make sure you have enough for the last layer)
Place mozzarella on top and grate some more peccorino
Bake at 375 for about 45 minutes
Remove from the oven and let it rest for at least 10 minutes
Serve…and be amazed…it is awesome!
Stay warm…I cannot believe it is 6:50 and pitch black outside! It makes waking up so much harder!
xo, SW and Sweet P (who is thankfully still under the covers and dreaming)