Autumn Beef Short Rib Lasagna

Short Rib Lasagna

1. 1

   Heat oil in a pan over medium heat and sear the beef short ribs until browned.

2. 2

   Remove the browned meat and set aside.

3. 3

   Break up the browned meat in the pan and continue to brown it.

4. 4

   Add diced celery, carrots, and onions to the pan with the rendered fat and sauté until softened.

5. 5

   Season the mixture with Kruidtje seasoning.

6. 6

   Stir in tomato paste and cook briefly.

7. 7

   Add liquid (broth or water) and bring to a gentle simmer.

8. 8

   Incorporate grated Parmesan cheese into the sauce.

9. 9

   Return the browned short rib meat to the pot and combine with the sauce.

10. 10

    Cover the pot with a brown paper cover and let the sauce develop.

11. 11

    In a baking pan, spread a layer of the meat sauce, then drizzle white creamy sauce over it.

12. 12

    Place two sheets of lasagna noodles on top of the sauces.

13. 13

    Spread more meat sauce over the noodles, then add another layer of white sauce.

14. 14

    Add torn fresh mozzarella pieces over the white sauce.

15. 15

    Repeat layering as desired, finishing with a generous topping of mozzarella and Parmesan.

16. 16

    Bake until the noodles are tender and the cheese is melted and golden.