Can I use dried lasagna sheets instead of fresh?

Yes, the recipe calls for 1 lb fresh lasagna sheets or 1 box dried. Dried sheets require no pre-cooking if using a wet sauce; add an extra 10-15 minutes to baking time.

How long does the short rib ragu need to cook?

Short ribs should braise until completely tender and the meat shreds easily, typically 2.5 to 3 hours on low heat or until the meat falls from the bone.

Can I make this lasagna ahead?

Yes, assemble the lasagna completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if baking straight from cold.

What's the difference between whole milk ricotta and regular ricotta?

Whole milk ricotta is creamier and richer; regular ricotta works but produces a slightly drier filling. The recipe specifies whole milk ricotta for best texture.

How do I know when the lasagna is fully baked?

The cheese should be golden brown and bubbling at the edges, and a knife inserted in the center should come out hot. Bake until the top is deeply golden, about 40-50 minutes.

Homemade Lasagna with Short Rib Ragu

Name: Homemade Lasagna with Short Rib Ragu
Prep time: 1 h 30 min
Cook time: 3 h 30 min
Total time: 5 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 lbs beef short ribs, bone-in; 2 tbsp olive oil; 2 (28 oz) cans crushed tomatoes; 32 oz whole milk ricotta cheese; 1.5 cups grated Parmesan cheese, divided; 1/2 cup fresh parsley, chopped; 1 lb fresh lasagna sheets (or 1 box dried); 1 lb low-moisture mozzarella cheese, shredded; 1 tbsp fresh oregano leaves, for garnish; salt, to taste; black pepper, to taste

CookOSBeta

Homemade Lasagna with Short Rib Ragu | CookOS

Ingredients

3 lbs beef short ribs, bone-in
2 tbsp olive oil
2 (28 oz) cans crushed tomatoes
32 oz whole milk ricotta cheese
1.5 cups grated Parmesan cheese, divided
1/2 cup fresh parsley, chopped
1 lb fresh lasagna sheets (or 1 box dried)
1 lb low-moisture mozzarella cheese, shredded
1 tbsp fresh oregano leaves, for garnishoptional
salt, to taste
black pepper, to taste

11 Ingredients

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Instructions

1
Prepare the short rib ragu. Sear the short ribs in a large Dutch oven, then remove. Sauté aromatics like onion, carrot, and celery (not shown) until soft. Add crushed tomatoes and return the short ribs to the pot. Braise for several hours until the meat is fall-apart tender.
2
Once tender, remove the short ribs from the sauce. For a smoother consistency, use an immersion blender to blend the sauce directly in the pot.
3
Shred the meat from the short rib bones, discarding any large pieces of fat. Return the shredded meat to the blended sauce and stir to combine.
4
While the ragu cooks, prepare the fresh pasta dough. Roll it out into thin sheets using a pasta roller attachment on a stand mixer.
5
In a large bowl, prepare the cheese filling by combining the ricotta cheese, 1 cup of the grated Parmesan cheese, and chopped fresh parsley. Mix well.
6
Bring a large pot of salted water to a boil. Briefly cook the fresh pasta sheets for about 30-60 seconds until pliable. Remove carefully and lay them flat on a baking sheet to prevent sticking.
7
Begin assembling the lasagna. Spread a thin layer of the short rib ragu on the bottom of a 9x13 inch baking dish.
8
Lay the first layer of cooked pasta sheets over the sauce.
9
Spread a layer of the ricotta cheese mixture evenly over the pasta.
10
Sprinkle with some of the remaining Parmesan cheese, then top with another layer of ragu.
11
Repeat the layers: pasta, ricotta, Parmesan, and ragu, until you reach the top of the dish.
12
For the final layer, top with pasta sheets, a final layer of ragu, and cover generously with the shredded mozzarella cheese and the last of the Parmesan cheese.
13
Bake in a preheated oven until the top is golden brown and bubbly.
14
Let the lasagna rest for at least 15-20 minutes before slicing. Serve a slice in a bowl with a spoonful of extra ragu. Garnish with fresh oregano leaves.