A change in the season means a change in the kitchen! Seasons 52, a restaurant known for cooking with seasonal ingredients recently released their Harvest menu for the fall. For $29.95, customers can choose a soup or salad, entrées and dessert.

The short rib lasagna makes a debut on the menu but with a fall upgrade. Or you can make it at home. For individual portions follow this recipe. For more, double up on ingredients.

Recipe: Short Rib Lasagna


•6 oz. bolognese meat sauce (preferably made with grass-fed ground beef)

•4 oz. Italian cheese blend with mozzarella

•2 ½ oz. braised short rib

•5 pieces of thin cooked lasagna pasta or oven ready pasta

•Pinch of chopped parsley or basil

Tools Needed:

•Lasagna pan/dish


•Spray lasagna dish/pan with non-stick cooking spray

•Put ½ oz. of bolognese meat sauce at the bottom of the pan and spread evenly

•Place 1 piece of pasta on top of the sauce. Add an additional 1 oz. of bolognese sauce on top of pasta and spread evenly.

•Add 1 oz. of Italian cheese blend over bolognese sauce

•Repeat steps to create 4 layers of pasta, sauce and cheese

•Top with 1 piece of pasta and tuck in the corners

•Add remaining bolognese sauce on top

•Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until cheese is toasted.

•In the last 10 minutes of baking, add braised short rib on top

•Remove from oven and add pinch of parsley/basil to finish

Other entrées include a Mediterranean-style Australian lamb shank, cedar plank-roasted salmon, venison chop and wood-grilled filet mignon. These are exclusive to the Harvest menu. Desserts available are pumpkin pie or poached pear cheesecake.

Seasons 52 is located at 11414 Rockville Pike, North Bethesda, Maryland.

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