30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Million Dollar Lasagna
Million Dollar Lasagna
Million Dollar Lasagna
⏱6h
👥8
🔥800 cal
Hard
🍽️Italian
An opulent lasagna crafted with premium ingredients and meticulous technique. Featuring slow-braised short ribs, truffle béchamel, and artisanal cheeses, this lasagna is a true indulgence.
An opulent lasagna crafted with premium ingredients and meticulous technique. Featuring slow-braised short ribs, truffle béchamel, and artisanal cheeses, this lasagna is a true indulgence.
Prepare the Short Rib Ragu: Sear the Beef short ribs in a Dutch oven until browned on all sides. Remove and set aside.
Sauté the Onion, Carrots, and Celery in the Dutch oven until softened. Add the Garlic and cook for another minute.
Deglaze the pot with the Red wine, scraping up any browned bits. Reduce the wine by half.
Return the Short ribs to the pot. Add the San Marzano tomatoes, Tomato paste, Rosemary, Bay leaves, Salt, and Pepper. Bring to a simmer, cover, and braise for 3-4 hours, or until the short ribs are fork-tender.
Remove the short ribs from the pot and shred the meat. Discard the bones and bay leaves. Return the shredded meat to the sauce and simmer for another 30 minutes.
Prepare the Truffle Béchamel Sauce: In a medium saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in the White truffle oil, Nutmeg, Salt, and Pepper.
Prepare the Cheese Filling: In a medium bowl, combine the Ricotta cheese, Parmigiano-Reggiano cheese, Pecorino Romano cheese, Egg yolk, Parsley, Salt, and Pepper. Mix well.
Cook the Lasagna Sheets according to package directions. Drain and rinse with cold water.
Preheat oven to 375°F (190°C).
Assemble the Lasagna: Spread a thin layer of Short Rib Ragu in the bottom of a 9x13 inch baking dish.
Layer with 4 Lasagna sheets, half of the Cheese Filling, 1/3 of the Mozzarella di bufala, and 1/3 of the Truffle Béchamel Sauce.
Repeat layers: Short Rib Ragu, 4 Lasagna sheets, remaining Cheese Filling, 1/3 of the Mozzarella di bufala, and 1/3 of the Truffle Béchamel Sauce.
Top with the remaining Short Rib Ragu, the final 1/3 of the Mozzarella di bufala, and the remaining Truffle Béchamel Sauce.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
Let stand for 15-20 minutes before serving.
Ingredients
8
3 lbs1.36 kgBeef short ribs
1240 mLYellow onion-diced
26 mLCarrots-diced
26 mLCelery-diced
4 cloves12 mLGarlic-minced
1 bottle750 mLDry red wine (Barolo or similar)
28 oz790 gSan Marzano tomatoes-whole
2 tbsp30 mLTomato paste
1 sprig1Rosemary
22Bay leaves
Salt and pepperTo taste
15 oz425 gWhole milk ricotta cheese
1/2 cup120 mLGrated Parmigiano-Reggiano cheese
1/4 cup60 mLGrated Pecorino Romano cheese
11 largeEgg yolk
1/4 cup60 mLChopped fresh parsley
Salt and pepperTo taste
6 tbsp90 mLButter
6 tbsp90 mLAll-purpose flour
4 cups960 mLWhole milk
1/4 cup60 mLWhite truffle oil
1/4 tsp1.25 mLNutmeg
Salt and pepperTo taste
1212Fresh lasagna sheets
2 cups480 mLShredded mozzarella di bufala
Equipment
Dutch oven
Medium bowl
Medium saucepan
9x13 inch baking dish
Oven
Instructions
Prepare the Short Rib Ragu: Sear the Beef short ribs in a Dutch oven until browned on all sides. Remove and set aside.
Sauté the Onion, Carrots, and Celery in the Dutch oven until softened. Add the Garlic and cook for another minute.
Deglaze the pot with the Red wine, scraping up any browned bits. Reduce the wine by half.
Return the Short ribs to the pot. Add the San Marzano tomatoes, Tomato paste, Rosemary, Bay leaves, Salt, and Pepper. Bring to a simmer, cover, and braise for 3-4 hours, or until the short ribs are fork-tender.
Remove the short ribs from the pot and shred the meat. Discard the bones and bay leaves. Return the shredded meat to the sauce and simmer for another 30 minutes.
Prepare the Truffle Béchamel Sauce: In a medium saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in the White truffle oil, Nutmeg, Salt, and Pepper.
Prepare the Cheese Filling: In a medium bowl, combine the Ricotta cheese, Parmigiano-Reggiano cheese, Pecorino Romano cheese, Egg yolk, Parsley, Salt, and Pepper. Mix well.
Cook the Lasagna Sheets according to package directions. Drain and rinse with cold water.
Preheat oven to 375°F (190°C).
Assemble the Lasagna: Spread a thin layer of Short Rib Ragu in the bottom of a 9x13 inch baking dish.
Layer with 4 Lasagna sheets, half of the Cheese Filling, 1/3 of the Mozzarella di bufala, and 1/3 of the Truffle Béchamel Sauce.
Repeat layers: Short Rib Ragu, 4 Lasagna sheets, remaining Cheese Filling, 1/3 of the Mozzarella di bufala, and 1/3 of the Truffle Béchamel Sauce.
Top with the remaining Short Rib Ragu, the final 1/3 of the Mozzarella di bufala, and the remaining Truffle Béchamel Sauce.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
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