Chunks of tender Asian short ribs are layered between wonton wrappers, white cheddar cheese, and creamy béchamel sauce for an unusual lasagna that's so delicious it just might become your new favorite.
This recipe uses my absolute favorite recipe for Asian Short Ribs. They are melt-in-your-mouth tender and only require about 5 minutes or prep time before cooking them in a slow cooker or in the oven.
If you want to be eating short rib lasagna for dinner tonight, get the short ribs in the slow cooker in the morning or in the oven early in the afternoon. This will only take a few minutes and you don't actually have to do anything while they cook.
They will simmer away, getting all meltingly tender and delicious and making the whole house smell so good you might need to leave for a bit to stop yourself from eating all the meat before you even have a chance to turn it into lasagna. I might be speaking from experience here. 🙄
After the short ribs are done, it's simply a matter of transforming the cooking liquid into a rich sauce, shredding the meat, making a béchamel sauce (which is nothing more than milk thickened with flour), and layering it up with some wonton wrapper and cheese in a baking dish.
Even better - make the short ribs a day or two in advance, storing the meat and cooking liquid in your refrigerator until you're ready to make your lasagna.
This makes skimming the excess fat from the cooking liquid much easier because it will naturally harden over the top of the sauce. The only downside - and it's a big one - is that you will have to restrain yourself (and everyone else in your home) from eating the meat.
More recipes that use Asian Short Ribs:
- Slow Cooker Short Rib Pasta with Asparagus and Mushrooms
- Asian Short Rib Rice and Veggie Bowls
- Asian Short Rib Nachos
- Black Eyed Peas with Andouille Sausage
- Asian Short Rib Fried Rice
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📖 Recipe
Asian Short Rib Lasagna
Chunks of tender Asian short ribs are layered between wonton wrappers, white cheddar cheese, and creamy béchamel sauce for an unusual lasagna that's so delicious it just might become your new favorite.
Ingredients
For the béchamel sauce:
- 2 cups milk
- 2 bay leaves
- 3 tablespoons butter (salted or unsalted)
- 2 ½ tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- ½ teaspoon salt
For the Lasagna:
- 1 recipe Asian short ribs
- 2 tablespoons cornstarch
- 8 ounces (about 3 cups) sharp white cheddar cheese, shredded
- 32 Wonton Wrappers
- ½ cup thinly sliced scallions (green onions) - use the white and light green parts only
Instructions
- Follow this Asian Short Rib recipe to cook 3 pounds of short ribs in the slow cooker or the oven.
- Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle.
- Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.
- Add 2 tablespoons of cornstarch and about ½ cup of the cooking liquid to a bowl and stir to combine. Add the rest of the cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for about 15 minutes until the sauce is thick.
- Meanwhile, pull the short rib meat from the bones and shred it into strips; discard bones and any pieces that are super fatty. (If assembling the lasagna later in the day, or in a couple of days, put the meat into an airtight container and store in the refrigerator.)
- Combine the shredded short rib meat with the sauce, stirring to coat the meat in the sauce.
Make the béchamel sauce:
- Add milk and the bay leaves to a saucepan and cook over medium just until just under a simmer; small bubbles will appear around the sides of the saucepan. Turn the heat down to low and keep warm.
- Add the butter to another heavy bottom saucepan and set it over medium heat. When the butter has melted, add the flour and cook, stirring constantly, until the flour is a very light brown.
- Remove the pan from the heat and very gradually, add the milk, whisking constantly to prevent lumps from forming. Put the saucepan back over medium heat and bring to a boil, stirring constantly. Turn the heat down to medium-low and cook for 10 minutes longer, stirring frequently. Remove from the heat and stir in salt and pepper. Taste and add more if you like.
Assemble the lasagna:
- Preheat the oven to 400 degrees.
- In an 8 or 9-inch square baking dish, spread about 2 tablespoons of béchamel sauce over the bottom of the pan. Layer 8 wonton wrappers over the sauce, covering it completely. Spread ⅓ of short rib meat and sauce over the wonton wrappers. Sprinkle with ⅓ of the cheese.
- Pour about ⅓ of the remaining béchamel sauce over the cheese, spreading it out slightly with a spatula or the back of a spoon. Layer another 8 wonton wrappers over the béchamel sauce, following with another ⅓ of the meat and ⅓ of the cheese. Repeat layers one more time using the remaining béchamel sauce, wonton wrappers, meat, and cheese.
- Place the lasagna in the oven and bake for 30-40 minutes, until the sauce is bubbling all around the edges of the pan. If the cheese starts to get too brown, cover loosely with a sheet of aluminum foil that you've sprayed lightly with non-stick baking spray.
- Remove from the oven and let stand for 10 minutes. Sprinkle the top with scallions and serve.
Notes
Even though this isn't even close to a traditional Italian lasagna, many of the same rules apply. If you need to reheat this dish, this is the best way to reheat lasagna.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 63mgSodium: 752mgCarbohydrates: 35gFiber: 1gSugar: 5gProtein: 16g
Lindsey says
How much of the short rib meat is used? Not all of it, that would be too much.....
RebeccaBlackwell says
Hi Lindsey! I know 3 pounds sounds like a lot, but by the time the ribs are cooked, and you remove the bones and super fatty pieces, you'll end up with just about the right amount of meat for this lasagna. You can, of course, use less if you are making this dish as a way to use up leftover short rib meat, or if you just don't want your lasagna to be quite as "stuffed". Please let me know if you have any other questions! And, I'd love to hear what you think of this lasagna after you make it! xo
John P. Rogers says
YOU TELL ME SEVERAL TIMES TO GO TO THE ASIAN SHORT RIB RECIPE BUT YOU DONT HAVE THE DIRECTIONS
RebeccaBlackwell says
Hi John! Here you go! https://alittleandalot.com/asian-short-ribs/
I also have the recipe for Asian Short Ribs linked in several places throughout the post, including in the recipe card. At the top of the recipe, where it says, "Follow this Asian Short Ribs recipe..." - you can click on the words Asian Short Ribs and it will take you straight to the recipe.
Please let me know if you have any other questions!