Short Rib Lasagna 11 Steps
Preheat oven to 350ºF.
Sauté the pancetta in a large Dutch oven or pot over medium-high heat until crisp and fat renders out. Remove onto a paper-towel lined plate.
Pat the short ribs dry and season liberally with salt and pepper. Sear in the pancetta fat over medium-high heat, 3-5 minutes per side or until brown crust forms. Remove and set aside.
Sauté the carrots, celery and onion (add oil to pan before if needed) until softened and translucent (7 minutes), season with salt and pepper. Add butter and stir, once melted add garlic and cook for 1 minute (don't let burn). Then add tomato paste and cook for 2 minutes until colour darkens. Pour in red wine and turn heat to high, whisking until wine boils and reduces.
Add tomatoes into the pot, crushing with a spoon, and season with salt, pepper and red pepper flakes. Add short ribs and pancetta back to pot, bring to a boil stirring and then cover. Place in the oven for 3 hours or until tender and meat can be shredded with a fork.
Meanwhile, make the ricotta mixture by mixing all ingredients in a medium bowl. Set aside in fridge.
Make the béchamel by melting the butter in a medium pot, stir in flour and mix for 2 minutes over medium heat (don't let darken, just want to cook out the flour taste). Next add warmed milk in small 1/4 increments with a ladle, whisking constantly. Once all milk is added continue to cook until thickened and smooth. Season with nutmeg, salt and pepper. Remove from heat.
Blanche noodles in salted boiling water and place on parchment-lined baking trays.
When the short ribs are tender, remove pot from oven and place ribs in a bowl (shred off bone if necessary and add back to pot). Bring sauce back to a boil over medium heat, mixing. Remove from heat and let cool slightly before assembly.
In a lasagna bakeware or deep tray, start assembling your lasagna. Start with a thin layer of béchamel, noodles, ricotta mixture, ragu and then repeat. Repeat these layers until you've reached the top or have run out of ragu. The final layer should be ragu, which you can then top with grated mozzarella.
Cover the lasagna with foil and bake in the preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes (can broil to further brown the cheese). Remove from oven and let cool for at least 15 minutes before cutting. Enjoy!