Short Rib Lasagna Rolls
Tender beef short ribs wrapped in creamy cheese and lasagna noodles, these rolls offer a hearty twist on traditional lasagna, perfect for family gatherings or cozy nights in.
Ingredients
For the Short Rib Filling
- 2 lbs bone-in beef short ribs Providing rich and succulent flavor
- 2 tbsp olive oil To bring everything together
- 1 onion diced onion Adding a sweet undertone to the dish
- 4 cloves garlic Minced for that aromatic kick
- 1 cup beef broth Lending depth and richness
- 1 cup crushed tomatoes Bursting with fresh flavor
- 1 tbsp tomato paste To thicken the sauce perfectly
- 1 tbsp Worcestershire sauce For a savory note
- 1 tsp dried oregano Inviting herbs into the mix
- 1 tsp dried basil Complementing the ricotta and marinara
- to taste Salt and pepper Ensuring every bite is seasoned perfectly
For the Lasagna Rolls
- 12 pieces lasagna noodles Cooked and drained, the foundation of this roll
- 1 1/2 cups ricotta cheese For creaminess
- 1 1/2 cups mozzarella cheese Shredded, for melting delight
- 1/2 cup Parmesan cheese Grated for finishing touches
- 1 piece egg To bind the cheese filling together
- 1 tbsp fresh parsley Chopped (optional) for a pop of freshness
- 2 cups marinara sauce To envelop those beautiful rolls
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides for about 5-7 minutes.
- Add the diced onion and minced garlic to the pot, sautéing for 2-3 minutes until they become fragrant.
- Introduce the beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, oregano, and basil. Cover the pot and let it simmer for 2.5 to 3 hours.
- Once cooked, carefully remove the meat from the pot and shred it with forks. Return the shredded meat to the pot and let it simmer for an additional 10-15 minutes.
Assembly
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, and parsley if desired. Mix until smooth and creamy.
- Preheat your oven to 375°F (190°C). Spread a layer of the cheese mixture over each lasagna noodle, add a spoonful of the shredded short rib mixture, and tightly roll it up.
- Place each roll seam-side down in a greased baking dish.
Baking
- In a saucepan, heat marinara sauce with a splash of olive oil and a sprinkle of dried basil.
- Pour the marinara sauce over the assembled rolls, and sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake for 20-25 minutes. Afterward, remove the foil and bake for an additional 10 minutes.
Serving
- Let the lasagna rolls cool for a few minutes before garnishing with fresh parsley if you wish. Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Consider using whole-grain noodles or adding layers of sautéed vegetables for healthier options.