Short Rib & Leek Lasagna (Edit recipe)

Short Ribs

1. Preheat oven to 350°F.
2. Season short ribs generously on all sides with salt and pepper, and pat to press the seasoning into the short ribs.
3. Heat a dutch oven on medium-high heat, add olive oil, and sear each side of the short ribs until a browned crust forms (you may have to do this in batches). After all sides are browned, set aside.
4. Add chopped onions, carrots, and leeks to dutch oven, season with a pinch of salt and pepper, and cook on medium heat until veggies begin to soften (about 7-8 minutes).
5. Carefully pour in wine, nestle short ribs back in, then add rosemary, thyme, and halved garlic heads.
6. Add beef broth on top to cover the short ribs.
7. Put a lid on it and place into preheated oven for 2 hours.
8. Once 2 hours are up, carefully remove dutch oven. Use tongs to remove short ribs and place aside. Remove stems from thyme and rosemary, and remove the heads of garlic.
9. Use tongs or a fork to remove the cooked garlic cloves, and add them back into the veggie mixture.
10. Use an immersion blender to carefully blend the veggies, liquid, and garlic in the pot until smooth. Add 2 Tbsp butter and stir until melted.
11. Remove the bone from the short ribs, shred the meat, then add back into the sauce you just blended & stir to combine.

Lasagna

1. Increase oven temp to 375˚F.
2. In a bowl, whisk together ricotta, mascarpone, and the egg until well combined and smooth.
3. Spray a 9x13" pan with cooking spray, then begin layering lasagna.
4. Add meat/sauce mixture on the bottom, top with creamy cheese mixture, then sprinkle shredded fontina cheese on top.
5. Add a layer of oven-ready lasagna noodles, then repeat above layering until finished (I got 3 layers).
6. After you place your final layer of lasagna noodles, top with a little more sauce, swirl in some of the creamy cheese mixture, then top with more shredded fontina.
7. Bake uncovered at 375˚F for 40 minutes.
8. Remove from oven, garnish with chopped chives, and serve!