Short Rib Lasagna

So I have mentioned that I get just about every cooking magazine under the sun but this recipe came from a flyer that came with a NON cooking magazine.  I may try this.  It's a long recipe but I am betting it will be worth it!

2lb. boneless beef short ribs
1/2 tsp. salt
1/2 tsp. black pepper
16oz. button or cremini mushrooms, coarsely chopped
3 carrots, chopped
1 medium onion, chopped
1 C. dry red wine
1 C. reduced sodium beef broth
3 cloves garlic, minced
1/4 C. butter
1/4 C. all purpose flour
3 C. milk
6oz. Gruyere cheese, shredded
2 tsp. snipped fresh thyme
12 lasagna noodles
Olive oil
Additional Gruyere cheese and fresh thyme

Season short ribs with salt and pepper.  In a large Dutch oven, combine mushrooms, carrots, onion, wine, broth and garlic.  Add ribs.  Bring to boiling. Reduce heat to a simmer.  Cook, covered 2 1/2 to 3 hours or until meat is tender.

Meanwhile, in a medium saucepan, melt butter over medium heat.  Stir in flour.  Stir in milk all at once.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more.  Stir in Gruyere cheese.  Cook and stir until cheese is melted.  Remove from heat.

Preheat oven to 375 degrees.  Transfer ribs to a cutting board.  Shred meat.  Strain cooking liquid; reserve vegetables.  Return meat to pot.  Stir in reserved vegetables and thyme.

Meanwhile cook noodles according to package direction, unless you are using no boil noodles.

Drizzle the bottom of a 3 quart baking dish with olive oil.  Arrange noodles in a single layer, top with 1 cup of white sauce.  Using a slotted spoon, add 1/3 of the short rib mixture.  Repeat layers, ending with noodles.  Pour remaining white sauce over top.  Cover with parchment paper brushed with olive oil, coated side down; seal tightly with foil.

Bake 30 minutes.  Uncover; bake 15 minutes more or until cheese is golden brown and lasagna is bubbly.  Remove from oven.  Top with additional cheese and fresh thyme.  Let stand at least 20 minutes before serving

Per serving: 574 calories, 27g. fat, 132mg. cholesterol, 479mg. sodium, 39g. carbs, 3g. fiber, 39g. protein