🇧🇷 Patricio Carvalho
@
A creative recipe to use up leftover barbecue, combining shredded short ribs with lasagna noodles, béchamel sauce, and banana.
Recipe Video
Ingredients
- 1kg de Shredded short rib (or beef rib)
- 2units de Plantain (ripe)
- 500g de Mozzarella
- 1can de Canned whole peeled tomatoes
- 1unit de Onion
- 3cloves de Garlic
- Salt
- Black pepper
- 1package de Lasagna noodles
- 1liter de Milk
- 50g de All-purpose flour
- 50g de Butter
- Nutmeg
Instructions
Heat the shredded short rib in a saucepan.
Add the onion and garlic and sauté until fragrant.
Add the peeled tomatoes and mix.
Let it simmer for 5 minutes.
Prepare the béchamel sauce (white sauce) by mixing the flour with the butter.
Add the milk and whisk until smooth.
Assemble the lasagna with layers of short rib sauce, noodles, béchamel sauce, and mozzarella cheese.
Finish with a layer of sliced plantain, béchamel sauce, and mozzarella cheese.
Bake in a preheated oven at 350°F (180°C) for 25 minutes.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy1182 kcal59%
- Carbohydrates33 g11%
- Protein76 g102%
- Total Fat82 g149%
- Dietary Fiber3 g10%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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