Indiana Grown Short Rib Lasagna

Nov 27, 2017 | Main Course, Recipes

Instead of making a traditional lasagna, try this alternative with short ribs! Layers of beef, mushrooms, carrots and local cheeses give this a new and exciting taste. Finish it with fresh herbs for a complete dish you and your family will love!



  • 4 lbs. beef short ribs (with bones)
  • 8 oz. white mushrooms, chopped
  • 1 cup carrots, sliced
  • 1 cup onion, chopped
  • 1 cup Schnabeltier Millark Pinot Noir wine
  • 1 cup beef broth
  • 3 cloves garlic, minced
  • 1 (14.5 oz.) can Red Gold tomatoes, drained
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups Traders Point Creamery milk
  • 1 cup (6 oz.) Fair Oaks Farms Smoked Sweet Baby Swiss cheese
  • 1 sprig each Heartland Growers fresh rosemary and thyme
  • 12 dried lasagna noodles


Season short ribs with ½ tsp. salt and ½ tsp. ground black pepper. Dredge in flour. Brown in 2 Tbsp. olive oil on all sides. Place mushrooms, carrots and onion in a slow cooker pot. Place short ribs on top. Cover with garlic, wine, beef broth, tomatoes, rosemary and thyme. Cook on high 4-5 hours or until meat is tender and falls off the bone.

Preheat oven to 375 °F. Transfer ribs to a cutting board. Shred meat. Strain cooking liquid; reserve vegetables. Return meat and vegetables to slow cooker and stir. Meanwhile, cook noodles according to directions until tender but still firm (al dente). Drain; rinse with cold water. Drain well.

While noodles are cooking, for white sauce, in a small saucepan, melt butter over medium heat. Stir in flour. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more. Stir in cheese. Cook and stir until cheese is melted. Remove from heat.

Drizzle bottom of baking dish with olive oil. Arrange three noodles in a single layer on top of oil. Spread with one cup white sauce. Using a slotted spoon, layer on one-third of the short rib mixture. Repeat layers, ending with noodles. Pour remaining white sauce on top. Cover with a piece of parchment paper brushed with olive oil, coated side down; seal tightly with foil.

Bake for 30 minutes. Uncover; bake 15 minutes more or until cheese is golden brown and mixture is bubbly. Remove from oven. Top with additional cheese, sprig of rosemary and snipped thyme. Let stand at least 20 minutes before serving.

Makes 8 servings

Prep time: 1 hours plus cooking and standing

Submitted by: Rebecca Burgardt
Indiana Grown Culinary Creations Contest