Nonna's Kitchen

Short Rib Lasagna

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Short Rib Lasagna

Hello everyone!

Today’s recipe is my delicious version of Short Rib Lasagna.

I hope you’ll like & try this recipe!

Preparation

Hello everyone!

Today’s recipe is my delicious version of Short Rib Lasagna.

I hope you’ll like & try this recipe!

Ingredients

For the ribs:

Two (2) lb boneless short ribs
Three (3) medium size carrots
Three-four (3-4) stalks celery
One (1) large onion
One (1) cup red wine – Pinot Noir
Four-five (4-5) garlic cloves
Salt and pepper
Beef Paste 1 tbsp + 2 cups of water (or 2 cups of beef stock)
One (1) tbs  each oregano and basil dry / fresh 
Three (3) tbsp olive oil
Salt
Pepper

Lasagna sheets:

I used 9 lasagna sheets boiled in water just before I started to layer the dish. You can also use no boil lasagna sheets.

Marinara sauce:

2 (two) cups tomato sauce – I use Pome
One (1) tsp each oregano and basil
Salt and black pepper
One (1) tbsp garlic – chopped

Cheese sauce:

One (1) cup fresh milk full fat
One (1) cup heavy cream
One (1) cup mozzarella cheese
One and a half (1½) cup Parmigiano Reggiano
Pinch of salt
One half (½) bag of spinach
One (1) tbsp chopped garlic

Salad:

Laredo Kale (also called Dinosaur kale) – remove the stems, wash and dry, slice like romaine lettuce and set aside
Two (2) large onion – chopped and caramelized in 2 tbsp in sunflower oil
Three (3) cups of shiitake mushrooms, chopped and caramelized to dark brown in olive oil

Dressing:

One (1) tsp mustard
Four (4) tbsp olive oil
Two (2) cloves chopped garlic
One half (½) lemon – juice and zest
One (1) tbsp agave nectar or Bermuda honey
Salt and pepper

Adjust to your taste – if you like it more sour – add some organic apple cyder vinegar

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Enjoy and don’t forget to tag us #nonnaskitchenbermuda on Instagram so we can share your beautiful creations.