Tender Braised Short Rib Lasagna Rolls with Gooey Mozzarella Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, stir a pinch of dried oregano or fresh basil into the ricotta cheese mixture before spreading it on the noodles.

This adds a subtle herbal brightness that complements the deep, savory notes of the braised short rib filling perfectly.

When shredding the short ribs, remove any excess fat or gristle to ensure a smooth, uniform texture inside the rolls.

This attention to detail significantly improves the final eating experience, allowing the richness of the beef to shine without any unwanted chewy bits.

Variations

• Spinach and Short Rib: Add one cup of finely chopped, cooked spinach to the ricotta and beef mixture. Ensure the spinach is well-drained of all excess liquid before mixing to prevent the rolls from becoming soggy during the baking process.
• Spicy Arrabbiata Rolls: Use a spicy arrabbiata sauce instead of standard marinara. For additional heat, stir a teaspoon of crushed red pepper flakes into the beef and ricotta filling, providing a bold kick that balances the richness of the short ribs.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Allow the dish to cool at room temperature for no more than 2 hours before placing it into the refrigerator to ensure food safety and maintain the best quality of the ingredients.

These lasagna rolls can be assembled up to 24 hours in advance. Keep the dish covered tightly in the refrigerator until ready to bake.

If baking cold from the refrigerator, add an extra 10 to 15 minutes to the total baking time to ensure the center is heated through properly.

Serving ideas

Serve the lasagna rolls warm, ideally with a side of crusty bread to soak up any remaining marinara sauce from the bottom of the dish. A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the beef and cheese.

For a beautiful presentation, plate each roll individually and sprinkle with a final dusting of fresh parsley. You can also add a small spoonful of warm marinara sauce directly over each roll before serving to ensure it looks vibrant and appetizing on the plate.

Frequently asked questions

Recipe card

Tender Braised Short Rib Lasagna Rolls with Gooey Mozzarella

Prep 20 minCook 45 minRest 5 minTotal 1 h 10 minServes 6

Ingredients

• 1 1/2 lb beef short ribs, braised and shredded
• 1 cup whole milk ricotta cheese
• 6 sheets lasagna noodles, cooked
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• fresh parsley, chopped, for serving

Instructions

1. Combine the shredded braised short ribs and the ricotta cheese in a large mixing bowl. Mix thoroughly until the beef is evenly distributed within the creamy cheese base. Ensure the beef is at a safe temperature of 145°F (63°C) and let it rest for at least 3 minutes before proceeding if it was recently cooked.
2. Lay the cooked lasagna noodles flat on a clean surface. Spread a generous portion of the short rib and ricotta mixture along each noodle. Carefully roll up each noodle tightly to create a compact cylinder, ensuring the filling remains inside.
3. Spread a layer of marinara sauce on the bottom of a baking dish. Place the lasagna rolls seam-side down into the dish. Top with the remaining marinara sauce and a generous layer of mozzarella cheese. Bake in a preheated oven until the cheese is bubbling and golden brown, then garnish with fresh parsley before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28.5 g

Carbohydrates

32 g

Fat

26 g

Fiber

2.5 g

Sugar

4 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.