Short Rib Lasagna with Diaspora Inspired Sauce

Created by Chef Veronica Hendrix, Bromont Avenue Foods

4 Barilla Lasagne Chef Sheets
Sweet potato and tomato pasta sauce
Braised short ribs, shredded
House made ricotta
1-pound shredded Mozzarella cheese
4 oz mustard greens, blanched and chopped
½ cup grated parmesan cheese
1 egg
Fresh chopped basil (garnish)
Tomato confit (optional)

1. Preheat the oven to 375°F.

2. Mix House Made Ricotta cheese, Parmesan cheese, egg, and chopped mustard greens in a large bowl until combined.

3. Spray nonstick coating on the bottom of a half sheet hotel plan.

4. Ladle and spread a cup of sauce over the bottom of a half sheet hotel pan. Place one Barilla Pasta Sheet over the sauce.

5. Ladle and spread about a 1 ¼ cup of sauce over the Barilla Pasta Sheet. Place a 1/3 of the short ribs over the sauce. Sprinkle 1 cup of shredded mozzarella on top of the shredded short ribs. Dollop 1/3 of the ricotta cheese on top of the shredded mozzarella cheese by placing cheese mixture dollops every couple of inches. Sprinkle half the grated parmesan cheese evenly over the top of the ricotta cheese.

6. Apply the second Barilla Pasta sheet and repeat the above process two more times.

7. Finish with a final Barilla Pasta Sheet. Spread the remaining sauce over the top pasta sheet. Sprinkle the remaining mozzarella cheese over the sauce.

Baking instructions

1. Preheat the oven to 375°F.

2. Spray a full 2” deep hotel pan and add sauce to cover the bottom.

3. Cover with plastic wrap and aluminum foil.

4. Bake for 45 minutes, remove the plastic and foil, and return to the oven for 10 minutes to brown.

5. Rest for 30 minutes Cover the lasagna pan with aluminum foil, tented slightly so it doesn’t touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you’d like more of a crusty top or edges.