Ingredients:
- 3 lbs bone-in beef short ribs, trimmed of excess surface fat
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 2 cups low-sodium beef bone broth
- 2 bay leaves
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups 2% milk, warmed
- 1/2 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 12 oz lasagna noodles
- 15 oz part-skim ricotta cheese
- 1 large egg, lightly beaten
- 3 cups shredded part-skim mozzarella cheese
- 1/4 cup fresh parsley, chopped
Instructions:
- Pat the short ribs dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until a deep, mahogany-colored crust forms, approximately 4-5 minutes per side.
- Remove ribs and sauté onion, carrots, and celery in the remaining fat until softened.
- Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste darkens.
- Deglaze the pot with red wine, scraping the bottom to release browned bits. Stir in crushed tomatoes, beef bone broth, bay leaves, and dried oregano.
- Return the seared ribs to the pot. Cover and braise in the oven at 325°F (160°C) for approximately 3-4 hours until the meat is fork-tender.
- Remove the meat from the sauce, discard the bones, and shred the beef into the ragu.
- To make the béchamel, melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in warmed milk and nutmeg, simmering until thickened. Stir in Parmesan cheese.
- Combine ricotta cheese with the beaten egg.
- Assemble the lasagna in a 9x13 inch baking dish by layering ragu, noodles, ricotta mixture, béchamel, and mozzarella.
- Bake at 375°F (190°C) for 30-45 minutes until the top is golden and bubbling.
- Garnish with chopped fresh parsley before serving.