This company-worthy lasagne features beef short ribs that are slow-cooked in a hearty tomato sauce until meltingly tender. Béchamel sauce adds creaminess, and porcini mushrooms contribute an earthy note.
Make Ahead Tips
You can braise, shred, and refrigerate the short ribs up to 2 days ahead. Keep the sauce and meat separate in airtight containers. Skim off any fat that has congealed on the surface of the sauce.
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.
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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.
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