The L in Love stands for Lasagna

There is a deep connection between Chicago and Italian food. Of course, there will be debates on which dish is more 'authentic' than the next, but every recipe will lack something when it's missing LOVE!

Just last week, I dined at one of my favorite restaurants in the West Loop (I will not mention their name), and I was disappointed to find out that my favorite dish—the Short Rib Lasagna—was gone from the menu! Of course I had to create my own because this dish is the remedy to any level of hunger. I also could not make lasagna without garlic bread, so keep reading below for my garlic roll recipe.

Once you're done with this meal, you're going to feel like a real chef for real!

Garlic Bread Rolls- Bake at 425 degrees for about 30-35 minutes

Ingredients:

• 1 1/2 cup of warm water

• 2 teaspoons of yeast

• 2 tablespoons of sugar

• 3 1/2 cups of flour

• 1 teaspoon of salt

• 3 table spoons of olive oil

• 1 tablespoon of Parmesan cheese

• 1 tablespoon of Garlic Powder

• 1 tablespoon of Parsley

• 2 sticks of butter

Steps: Note: If you want this bread ready for dinner, please start preparing about 3 hours before you are expected to serve in order to ensure the bread proofs enough.

1. Stir together the 1 1/2 cup of warm water, yeast and sugar very well. Allow to sit in a warm area (near your stove) for at least ten minutes.

2. After the 10 minutes are up, mix together flour, salt and yeast water until well combined. Drop in 2 tablespoons of olive oil and allow dough to mix for 5 minutes.Note: I used my dough hook and Kitchen Aid to accomplish this, however, you make mix this with a good spoon or your hands! The first step in cooking is washing hands anyway...

3. Once the dough is complete, pour in the last tablespoon of olive oil and knead dough for a moment.

4. Cover dough with a kitchen towel or plastic wrap and sit in a dark/ warm area. Allow the dough to proof for an hour.

5. After an hour, gently dust your counter and hands with flour. Dump the dough onto the counter, flatten it twice, and then shape it into one large dough ball.

6. Line a cookie sheet or baking pan with parchment paper. Take a sharp knife and cut off pieces of dough so that you end up with balls of dough that are about 2 inches wide. Place them on the parchment paper, and a

   

   llow to sit in a warm area for about 45 minutes- an hour.

7. Melt two sticks of butter and add garlic powder, Parmesan cheese, Parsley, and mix together.

8. Right before you place rolls in the oven, pour a teaspoon of seasoned butter on the rolls.

9. Bake the rolls at 425 degrees for about 30-35 minutes. Once you place the rolls in the oven, take an extra pan, fill it with two hand fulls of ice, and place it in the bottom of the oven while the bread bakes. This will make sure the bread is nice and fluffy.

10. When the bread is complete, please add another teaspoon full of parmesan/garlic butter to the hot rolls.

11. Serve and eat while hot!

    
    

Note: This recipe can be followed to make a loaf of bread as well.

Short Rib Lasagna-

Ingredients:

• 1 pound of Short Ribs (this is enough for a 9 by 13 dish)

• 1 box of Lasagna shells (don't judge me!)

• 3 jars of Marinara sauce

• 1 container of Ricotta Cheese

• 1 lb of Mozzarella cheese

• 1 lb of Sharp Cheddar Cheese

• 1 lb of Parmesan Cheese

• 2 eggs

• 1 tablespoon of Basil

• 1 tablespoon of Oregano

• 1 tablespoon of Thyme

• 1 container of sliced mushrooms

• Salt (to taste)

• Pepper (to taste)

• Garlic powder (to taste)

• Onion powder (to taste)

• 1 cup of chopped bell pepper, red onions and garlic

Steps: Note- The short ribs take about 3 hours to become tender, so please plan accordingly.

1. Set oven to 350 degrees. Season beef short ribs with salt, pepper, garlic powder, onion powder, fresh chopped bell peppers (any kind will do), fresh onion, and fresh garlic. Top with a few slices of butter.

2. Cover with aluminum foil and allow to bake for about 3 hours/ until the short ribs are falling off of the bone.

3. Once the short ribs are done, allow to rest and cool off. Boil about 6 cups of water and add lasagna shells once water starts to fully boil. Add in a couple tablespoons olive oil so the shells do not stick together.

4. In a bowl, mix Ricotta cheese, two eggs, Basil, Oregano, and Thyme. Sit to the side.

5. Once shells are completely done, rinse with cool water and gather the remaining ingredients to layer the lasagna.

6. Pull apart short ribs or chop finely. (which ever you prefer)

7. Place your first layer of shells in your casserole dish (baking dish). Spread out the beef short ribs, mushrooms, Ricotta cheese (sparingly), Marinara sauce, Sharp Cheese, Mozzarella cheese, Parmesan cheese. Note: In this order!

8. Layer your lasagna in this order and if you want to take it up a notch, pour the juices from the short ribs over the lasagna chef's kiss. Once complete cover with foil, and allow to bake for about 30-45 minutes covered in the oven at 350 degrees. Then uncover the lasagna and allow to bake until the cheese is brown on top.

Tag me on social media if you get a chance to try this recipe!! Let me know, should I add this to the catering menu?

Speaking of catering- every month we are hosting days for everyone to come and purchase plates of food centered around my catering adventures. August 24th 2025 from 8 am until 4:30 pm will be Wings and Waffles!! I hope to see you there.