Friday, November 4

Short Rib & Spinach Lasagna

Got leftover short ribs? Make this rich and delicious short rib, spinach, and cheese lasagna

Short Rib and Spinach Lasagna

Short ribs are a decadent treat on their own, but this short rib lasagna is sinfully delicious. While definitely not a low-calorie meal, it’s a great thing to make for a large crowd and it’s an easy way to stretch pricey meat (I used leftovers from this meal). Lasagna is generally a time-consuming dish to put together, but I find that using no-boil pasta and already cooked meat really speeds up the prep time. It’s also a great item to make a day ahead and then bake right before your guests arrive. Feel free to customize this recipe with whatever meat and veggies you like best – I’ve made almost the exact same recipe before using turkey sausage.

 Beef Short Rib & Spinach Lasagna:
  •  Combine 2 lbs. cooked and shredded beef short ribs and 1 jar (24 - 26 oz.) of marinara sauce in a pan and bring to a simmer.
  • Meanwhile, combine one container of ricotta cheese (15 oz.), 1 c. of grated Parmesan, 1 c. cooked chopped spinach,* and 1 egg in a large bowl.
  • Season the cheese and spinach mixture with salt and pepper.
  • Ladle 1/3 of the sauce in the bottom of a large baking dish.
  • Cover the sauce with a layer of no-boil lasagna noodles,** then top with 1/2 of the cheese mixture and 1/2 c. of grated mozzarella cheese.
  • Repeat, then top with the remaining sauce.
  • Bake the lasagna for 30 minutes in a 400F oven, or until hot and bubbling.
  • Let cool for 10 -15 minutes, then slice and serve.

Serves six - eight 
*Defrosted from a bag of frozen, chopped spinach.
**If you are using regular noodles, cook them in boiling water first.