Beef Short Rib Ragu Lasagna with Béchamel Sauce 🍝🥩🧀
Rich, creamy, and melt-in-your-mouth delicious, this Beef Short Rib Ragu Lasagna with Béchamel Sauce is the ultimate comfort food masterpiece. Layers of tender braised beef, silky béchamel, and golden, bubbling cheese come together for a dish that’s luxurious, hearty, and perfect for a special dinner. Each bite offers deep, savory flavors and a velvety texture that makes this lasagna truly unforgettable. 😋
Ingredients
For the Short Rib Ragu:
2 pounds beef short ribs (bone-in or boneless)
2 tablespoons olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 can (28 oz) crushed tomatoes
1 cup beef broth
1/2 cup red wine (optional, for depth of flavor)
1 teaspoon Italian seasoning
1 bay leaf
Salt and black pepper to taste
For the Béchamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk (whole milk preferred)
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste
For Assembly:
9 lasagna noodles (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil or parsley for garnish
Instructions
1. Prepare the Beef Short Rib Ragu:
Season the short ribs generously with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat and sear the ribs on all sides until browned. Remove and set aside. In the same pot, add onions, carrots, and celery, cooking for 4–5 minutes until softened. Stir in garlic and tomato paste, cooking for another minute. Add crushed tomatoes, beef broth, red wine, Italian seasoning, and bay leaf. Return the short ribs to the pot, bring to a simmer, then cover and cook on low heat for 2 ½ to 3 hours, until the beef is tender and falling apart. Shred the meat, discard the bones, and stir it back into the sauce.
2. Make the Béchamel Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes. Gradually whisk in the milk, stirring constantly until smooth and thickened. Season with salt, pepper, and nutmeg. Remove from heat and set aside.
3. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a greased baking dish, spread a thin layer of béchamel sauce on the bottom. Add three lasagna noodles, followed by a layer of short rib ragu, a layer of béchamel, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.
4. Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and bubbling. Let the lasagna rest for 10–15 minutes before slicing — this helps the layers set beautifully.
Tips for Perfect Results
For richer flavor, make the ragu a day ahead — the taste deepens overnight. If you’re short on time, you can use shredded roast beef instead of braising short ribs. Add a touch of cream or ricotta between layers for extra decadence. Always allow the lasagna to rest before serving to achieve neat, picture-perfect slices.
Serving Ideas
Pair this lasagna with garlic bread, a crisp Caesar salad, and a glass of red wine for a complete Italian-inspired meal. It’s perfect for Sunday dinners, holidays, or any occasion that calls for a show-stopping comfort dish.
Nutritional Information (per serving)
Calories: ~620 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 32g
Conclusion
This Beef Short Rib Ragu Lasagna with Béchamel Sauce is the definition of indulgent comfort food — rich, creamy, and deeply flavorful. The slow-braised beef melts into the ragu, the béchamel adds velvety smoothness, and the golden cheese topping ties it all together. Every bite is a cozy, elegant taste of Italian perfection — the kind of meal that turns an ordinary night into something special.