Go Back
Delicious Short Rib Lasagna Rolls served on a plate

Short Rib Lasagna Rolls

A delightful twist on traditional lasagna, combining tender beef short ribs with creamy cheese and marinara sauce, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings

Ingredients
  

For the beef filling

  • 2 lbs bone-in beef short ribs Rich in flavor, these will be the heart of your dish.
  • 2 tbsp olive oil For sautéing and adding depth to the sauce.
  • 1 medium onion, diced The aromatic base that adds sweetness.
  • 4 cloves garlic, minced A must-have for that fragrant touch.
  • 1 cup beef broth To enhance the savoriness of the beef.
  • 1 cup crushed tomatoes For a fresh tomato flavor.
  • 1 tbsp tomato paste To intensify the tomato essence.
  • 1 tbsp Worcestershire sauce Adds umami richness.
  • 1 tsp dried oregano For an earthy aroma.
  • 1 tsp dried basil Bringing a hint of sweetness and freshness.
  • Salt and pepper to taste Essential to balance flavors.

For the rolls

  • 12 pieces lasagna noodles, cooked and drained Soft and pliable for rolling up.
  • 1.5 cups ricotta cheese Creamy and mild; a classic lasagna ingredient.
  • 1.5 cups mozzarella cheese, shredded Stretchy and melty, the star of cheesy dishes.
  • 0.5 cup Parmesan cheese, grated For a nutty, savory flavor.
  • 1 large egg Helps bind the cheese mixture together.
  • 1 tbsp fresh parsley, chopped (optional) For garnish and a touch of freshness.

For assembly

  • 2 cups marinara sauce To top off these beautiful rolls.

Instructions
 

Preparation

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper, then brown them on all sides for about 5-7 minutes.
  • Add the diced onion and minced garlic, sautéing them together for 2-3 minutes until fragrant.
  • Pour in the beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, oregano, and basil. Bring this mixture to a gentle simmer, cover, and cook for approximately 150-180 minutes until the beef is tender.
  • Remove the short ribs from the pot, shred the meat, and return it to the pot. Simmer with the sauce for an additional 10-15 minutes.

Assembly

  • In a separate bowl, combine the ricotta, mozzarella, and Parmesan cheeses with the egg and parsley (if using).
  • Preheat your oven to 375°F (190°C). Lay each lasagna noodle flat and spread a generous amount of the cheese mixture over it, add a spoonful of shredded beef, then roll tightly.
  • Place the lasagna rolls seam-side down in a greased baking dish.
  • Gently heat the marinara sauce in a saucepan then pour over the rolled lasagna.
  • Cover the baking dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.

Serving

  • Allow the dish to cool slightly. Garnish with parsley and serve.

Notes

For a more vibrant flavor, use a mix of fresh herbs. Consider adding spinach or sautéed mushrooms into the cheese filling for added texture.