Short Rib Lasagna Rolls Recipes

LASAGNA ROLLS

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

Lasagna Rolls image

Steps:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Ingredients

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

More about "short rib lasagna rolls recipes"

SHORT RIB LASAGNA ROLLS - NEVER NOT HUNGRY

Web Mar 28, 2018 Increase the heat to high and add the rosemary, thyme, wine and beef broth. Return the short ribs to the pan and bring the mixture to …
From nevernothungry.com
Servings 4-6
Estimated Reading Time 40 secs
Category Beef

In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Generously season the short ribs with salt and pepper. Once the oil is hot, sear the ribs until browned, about 3 to 4 minutes per side. You may have to do this in batches depending on the size of your pan. Set the ribs aside.
Add the onions and season with salt; cook until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant and softened, about 30 seconds to 1 minute. Increase the heat to high and add the rosemary, thyme, wine and beef broth. Return the short ribs to the pan and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover and cook until the short ribs are tender and falling off the bone, about 2-1/2 to 3 hours. Set aside until cool enough to handle. Once cool, remove the bones and shred the meat using your fingers or two forks, discarding any large pieces of fat.
Place the lasagna noodles in a 9 x 13-inch baking dish and cover with hot water. Allow the noodles to sit in the water for 30 minutes, until softened. Drain the noodles and reserve.
For the filling: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly to remove any lumps; cook for 2 to 3 minutes to cook the raw flour flavor out. Add the milk and cream in a slow, steady stream, whisking constantly to avoid lumps. Simmer the sauce, whisking frequently, until thickened, about 4 to 6 minutes. Reduce the heat to low and stir in the ricotta cheese, Pecorino, and 4 ounces mozzarella, and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and add the drained spinach, basil, garlic and shredded meat. Stir to combine. Season to taste with salt and pepper.

Short Rib Lasagna Rolls Recipes

LASAGNA ROLLS

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

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