Chef Tony Gale from Seasons 52 Fresh Grill stops by Good Day to make a round lasagna filled with beef short rib, fresh mozzarella cheese and a Bolognese sauce.
Short Rib Lasagna
6 oz. Bolognese meat sauce
4 oz. Italian Cheese blend with Mozzarella
5 pieces of thin lasagna pasta cooked or use oven ready pasta
2 ½ oz. Braised Short Rib
Pinch of chopped parsley or basil
Tools Needed: Individual Lasagna pan/dish
Spray individual lasagna dish/pan with non-stick cooking spray.
Put ½ oz. of Bolognese meat sauce at the bottom of the pan/ and spread evenly. Place 1 piece of pasta on top of the sauce, add an additional 1 oz. of the Bolognese sauce on top of the pasta and spread evenly. Add 1 oz. of the Italian Cheese Blend over Bolognese sauce.
Repeat steps to create 4 layers of pasta, sauce and cheese. Top with 1 piece of pasta and tuck in the corners. Add the remaining Bolognese meat sauce on top.
Bake covered with foil for 30 and then remove foil and bake for another 20 minutes until cheese is toasted.
In the last 10 minutes of baking, add braised short rib on top. Remove from oven and add pinch of parsley or basil to finish.