Short Rib & Leek Lasagna (Edit recipe)

I could write poetry about this lasagna. It's rich, intensely flavorful, and every single bite will have you closing your eyes and just relishing the taste. The leeks enhance the onion and garlic flavor and really give it a layer of complexity that will have you salivating as you're pulling this out of the oven. Easy to make the components in advance and assemble & bake later, too! You could even assemble and freeze, then bake when you're ready to eat. Enjoy!

30 minutes

3 hours and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1344
Fat:	84 g
Carbohydrates:	58 g
Protein:	63 g
Cholesterol:	248 g
Sodium:	459 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by Pooja Parikh

Serves: 6

Ingredients

Short Ribs

2 Tbsp Olive Oil
3 lb Beef Short Ribs, bone-in
Sea Salt, to taste
Ground Fresh Black Peppercorns, to taste
1 White Onion, chopped
2 Carrots, medium-large, chopped
3 Leek, medium-large, dark green part discarded, cleaned, and chopped
1 bunch fresh Rosemary, (1 pack or a bundle)
1 bunch fresh Thyme, (1 pack or a bundle)
2 head Garlic, cut in half, horizontally
750 ml Cabernet Sauvignon Red wine, or any dry red wine (1 bottle)
1 cup Beef Broth
2 Tbsp Salted Butter

Lasagna

8 oz Mascarpone Cheese
16 oz Ricotta
1 Egg
1/2 lb Fontina Cheese, shredded
8 oz Oven-ready Lasagne (gluten-free), I used & recommend Jovial
Chives, chopped, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Short Ribs

Preheat oven to 350°F.
Season short ribs generously on all sides with salt and pepper, and pat to press the seasoning into the short ribs.
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.
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).
Carefully pour in wine, nestle short ribs back in, then add rosemary, thyme, and halved garlic heads.
Add beef broth on top to cover the short ribs.
Put a lid on it and place into preheated oven for 2 hours.
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.
Use tongs or a fork to remove the cooked garlic cloves, and add them back into the veggie mixture.
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.
Remove the bone from the short ribs, shred the meat, then add back into the sauce you just blended & stir to combine.

Lasagna

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

Notes

To reheat, you can either microwave or put the whole pan into the oven without preheating it and turn the temp to 375˚F until the cheese is bubbly (about 15 minutes). Putting the pan into the cold oven and allowing it to come to temperature with your oven will prevent it from cracking.