Exploring vegan, vegetarian and sustainable cooking

Short rib and porcini lasagne

Source: Fine Cooking #114 (also at

I was in the grocery store a few days ago and they had some short ribs for a really good  price, so I grabbed about 4 lbs. I was planning braising them like I had done previously, but then I came across a recipe for this short rib lasagne. It combines 2 of my favourite things: show-cooked meat and lasagne.

If you’ve ever made lasagne with homemade fresh noodles, you’ll know that nothing else comes close. (You’ll never use packaged dried noodles again.) Fresh lasagne noodles are much thinner and almost disappear in the final dish. The final product is light and delicious, and a true showcase for a beautiful sauce. A great lasagne is not a fast process, but it’s not complicated, and can be spread over a couple days.

This recipe starts by braising the short ribs for 3 hours. The meat is then shredded and set aside. The braising sauce is combined with a béchamel sauce to make the pasta sauce. The lasagne is then assembled with alternating layers of cooked fresh pasta, sauce, shredded short rib and parmesan cheese.

I braised and shredded the short ribs the day before I cooked the lasagne. The following day, I made the béchamel and combined it with the chilled braising sauce. I then assembled the lasagne and stored it in the fridge until I was ready to cook it. I let it come to room temperature for about 1 hour before cooking.

I can confidently say this is the best lasagne I’ve ever enjoyed, and I’m confident you’ll experience the same. Leftovers are equally delicious.

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