Homemade Lasagna with Short Rib Ragu

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.

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.

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.

While the ragu cooks, prepare the fresh pasta dough. Roll it out into thin sheets using a pasta roller attachment on a stand mixer.

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.

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.

Begin assembling the lasagna. Spread a thin layer of the short rib ragu on the bottom of a 9x13 inch baking dish.

Lay the first layer of cooked pasta sheets over the sauce.

Spread a layer of the ricotta cheese mixture evenly over the pasta.

Sprinkle with some of the remaining Parmesan cheese, then top with another layer of ragu.

Repeat the layers: pasta, ricotta, Parmesan, and ragu, until you reach the top of the dish.

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.

Bake in a preheated oven until the top is golden brown and bubbly.

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.