Ingredients
- 3 lbs. braised short ribs, shredded
- ¼ quart short ribs sauce (reduced braising liquid)
- ½ lbs. baby spinach, sautéed
- 1 cup grated parmesan cheese
- ½ cup fresh basil, minced
- 5 sheets pasta for lasagna cooked, 9inch x 12inche
- 1 ½ cups chicken stock
- 3 tablespoons soft butter salt and pepper to taste
Directions
In a large pot, bring the shoat rib sauce to a boil. Add the shredded shirt ribs meat, add the spinach and half of the parmesan cheese. Stir gently until the mixture come to a simmer. Adjust the seasoning with salt and pepper. Remove from the fire. Line two sheet pans (12’x18’) with parchment paper. Divide equally the short rib mixture between the two sheet pans. Spread out the mixture evenly covering up the entire sheet pans. Cover with a parchment paper and refrigerate for at least one hour. Generously butter a gratin dish. Line the dish with a sheet of lasagna. Sprinkle with Parmesan cheese. Take the sheet pans of meat from the refrigerator and cut each sheet pan of meat in half ( you should obtain four equal rectangles of 9’x12’. Cover the Parmesan cheese with the rectangle of meat. Sprinkle a layer of Parmesan over the meat. Cover with a sheet of lasagna. Repeat the layers with cheese, meat, lasagna. Pour the chicken stock over the pasta. Cover with aluminum foil and bake at 350°F for about 30 minutes. Remove the gratin dish from the oven and let seat for 15 minutes. I suggest to serve the short rib lasagna with an arugula salad or frisée salad.