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Molten Lasagna Recipe
Sally Mckenney

Molten Lasagna Recipe

This Molten Lasagna Recipe combines tender short ribs ragu, Swiss truffle béchamel, and layers of pasta for a rich, cheesy, and indulgent dish. Perfect for dinner parties or special occasions.
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Prep Time 45 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 850
Ingredients Video Notes

Ingredients
  

For the Short Ribs Ragu:

  • 4 pieces short ribs (meaty)
  • ½ medium onion, diced
  • 3 cloves garlic, minced
  • 1 stalk celery, thinly sliced
  • 1 small carrot, diced
  • 14.5 oz crushed tomatoes
  • ½ cup Iberia red cooking wine
  • 1 tablespoon fresh basil, finely chopped
  • 1 teaspoon white sugar
  • Salt & black pepper, to taste
For the Swiss Truffle Béchamel:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 ½ cups milk
  • 2 tablespoons mozzarella cheese
  • ½ cup Swiss cheese
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon truffle oil
  • Salt & white pepper, to taste
For the Pasta Dough:

  • 4 Barilla lasagna sheets (cut into circles)
For Garnish:

  • Chives, finely chopped
  • Parmesan cheese, grated

Video

Notes

Required Kitchen Tools

When making molten lasagna, having the right tools makes a world of difference:
  • Steel pot: For searing short ribs and simmering ragu.
  • Mixing bowls: For combining ingredients and prepping béchamel.
  • Oven-safe molds: To shape individual molten lasagna servings.
  • Parchment paper: To line molds for easy unmolding.
  • Whisk & spatula: Essential for creating smooth béchamel sauce.
Having these tools ready ensures a smooth cooking process and perfect presentation every time.