I've made this lasagna a few times and it is excellent and very flavorable. I love to make lasagna, freeze them and have them on hand as the main dish for a party. This lasagna, the squash one, and the classic one by Melissa that all appeared in the same issue are outstanding. I've made them all multiple times and get rave reviews. Thanks for sharing Melissa.
As written, I give it four stars. It was quite good and creamy; my husband and son loved it. If I made it again I would try the following changes: braise the ribs as shown, adding 2-3 Tbs chopped sun-dried tomatoes and instead of the bechemel, do a ricotta or cottage cheese layer (at my husband's request.) Overall very good.
Sublime! A fair amount of work, but everything can be done ahead of time, so an excellent dish for company. I did sauce on day 1, noodles and assembly on day 2, and baked on day 3. Homemade pasta is a critical component -- it's silkier and more delicate than store bought. If you have a Kitchen Aid mixer, the pasta rolling attachment makes the job much easier. Note this recipe made about twice the amount of pasta required -- and I even had enough meat and sauce to add one more layer than called for. To avoid waste, not to mention unnecessary work, next time I will use 3 eggs and 1/3 less flour.
This is hands down bad. It has all the right beginnings but ends badly. I've been a magazine subscriber for a long time and have never had a recipe turn out like this. I did not change a single thing. The porcini was overwhelming and overpowered everything. Very disappointed !
A friend made this for my husband and I after he had surgery. What a hearty and comforting meal! I have saved the recipe and will definitely make in the future. Our friend suggested serving with a little bit of horseradish cream sauce, which we did, and it added the perfect amount of zip.
This was truly exceptional! It is a lot of effort, but none of the steps are tricky, and the result is just tremendous! Can't wait to make it again for company and show off!
Very good, but quite different than your traditional cheese/tomato lasagne. I made this along with the 4 cheese tomato one in the same article for a party of 13. Both were loved, but people were really divided on which they liked more. I made the sauce two days ahead of time and had two extra pairs of hands helping with the noodles which made this pretty simple for the impressive results.
Excellent recipe. We've made it four times now, and it has been consistently good. I do twice the carrots and celery, and 2 full cups of the crushed tomatoes. It is a full day type of project, but so worth it. My lactose intolerant friends have no problem with it! Will continue to make this again and again. My husband loves making the pasta from scratch, although he's become partial to Anne burrell's recipe for pasta dough.
Just the right amount of sauce in my case. Did the short ribs the day before (which was great for separating the fat). The flavor is very earthy & rustic. For the amount of time this takes and the wonderful ingredients, I expected this to knock our socks off. It didn't. We all felt it was missing something---another "layer" of flavor. I'm wondering if a light sprinkling of fresh parsley & lemon zest right before serving might do the trick.....?
Very good recipe overall but I would have to agree with the other reviewer that it needs more tomato. The sauce didn't seem like enough. Other than that it was excellent. The dried mushrooms were a nice touch (although they were a little expensive for me) but still worth it. I increased the meat a little bit but wished I put more meat on it; I just really like braised short ribs. Maybe mine were too fatty, I don't know. It takes a little time to make this but its well worth it.
It was very good and fun to make pasta from scratch. Its very light compared to the typical cheesy lasagna. Next time I might add a bit more tomato (and/or other acid) to kick up the favor.
This was delicious. Made it for a dinner party for 5 of us and sadly no leftovers. Next time I would braise the short ribs the day before in the crock pot because even after three hours mine weren't overly tender. I would also double the sauce next time as it didn't have quite enough to cover the top so had to spread it a little thin. Still delicious though and worth the effort. Especially if you can braise the ribs a day ahead!!!
Loved this recipe. Split it up and made short ribs one day, bechemel and homemade pasta next day. I think the homemade pasta made it. Great flavor. Some work but worth it. Made it for my best friend for a Christmas present they loved it. Will save and make again.
This is WONDERFUL!! Have made this lasagne twice. My entire family loves it! I did cheat and use pre-made pasta with fewer layers.