Tender Short Rib Lasagna Rolls for a Gourmet Dinner Tips, FAQ & printable recipe

Tips for success

To achieve a restaurant-quality presentation, sprinkle a small amount of fresh, finely chopped parsley or basil over the top immediately after taking the dish out of the oven.

The vibrant green color contrasts beautifully with the golden cheese, adding a fresh finish to the rich, savory flavors of the beef. This simple touch adds visual appeal and a hint of brightness that balances the heavier elements of the dish.

If you prefer a crispier top, you can broil the rolls for the final minute of cooking. Keep a close eye on the dish during this time, as the high heat can turn the cheese from golden to burnt very quickly. Using a high-quality mozzarella that is shredded from a block rather than pre-shredded will result in a much better melt and a more professional, stringy cheese pull when you serve the rolls.

Variations

• Spinach and Short Rib: Stir one cup of finely chopped, wilted, and squeezed-dry spinach into the ricotta and short rib mixture before rolling for added color and a subtle earthy flavor.
• Spicy Herb Filling: Add a pinch of crushed red pepper flakes and fresh chopped rosemary to the cheese mixture for a pleasant heat and aromatic herbal notes.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days. Ensure the food cools to room temperature within 2 hours before placing it in the fridge.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven until heated through.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the center is hot and the cheese is bubbling.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, ensure the rolls cool to room temperature within 2 hours before placing them in the refrigerator. If you have a large amount of leftovers, store them in smaller, individual-sized portions to make reheating easier and to prevent the need to reheat the entire batch multiple times.

These lasagna rolls are perfect for making ahead. You can assemble the rolls, place them in the baking dish, and cover them with plastic wrap, storing them in the refrigerator for up to 24 hours before baking.

When you are ready to serve, simply remove the plastic wrap, top with the cheese as directed, and add an extra five minutes to the total baking time to account for the chilled temperature of the ingredients.

Serving ideas

Serve these rolls as the centerpiece of a meal, accompanied by a crisp green salad tossed in a light vinaigrette to provide a refreshing contrast to the richness of the beef.

A side of roasted garlic bread or steamed asparagus also works exceptionally well, helping to round out the plate with different textures and flavors. Ensure you have a wide, sturdy spatula for serving, as this will help you lift the rolls onto plates without breaking them.

When plating, place two rolls per person for a generous serving, ensuring that each portion receives a good amount of the cheese from the top of the dish.

If you have extra sauce, warm it separately and drizzle it over the rolls before serving to ensure they remain moist and flavorful. Remind guests to allow the rolls to cool for a moment, as the interior filling retains heat for quite a while after coming out of the oven.

Frequently asked questions

Recipe card

Tender Short Rib Lasagna Rolls for a Gourmet Dinner

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

Ingredients

• 12 sheets lasagna noodles, cooked al dente
• 2 lbs beef short ribs, cooked and shredded
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Cook the lasagna noodles in boiling salted water until al dente. Drain well and lay them flat on a clean surface. In a medium bowl, combine the shredded short ribs with the ricotta cheese, mixing until thoroughly combined into a spreadable consistency.
2. Spread a generous tablespoon of the beef and ricotta mixture onto each lasagna noodle. Starting from one short end, roll the noodle tightly into a cylinder. Place the rolls seam-side down into a large baking dish.
3. Top the rolls with the shredded mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 25 minutes or until the cheese is melted and slightly golden. Ensure the center of the rolls reaches 145°F (63°C) for the meat. Let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28.5 g

Carbohydrates

35 g

Fat

24 g

Fiber

2.5 g

Sugar

4 g

Sodium

750 mg

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