144.6...Lasagna Marinara Rolls

June 10, 2015

144.6...Lasagna Marinara Rolls

Lasagna is one of my favorite comfort foods. Here’s a twist on you classic lasagna….it has all the same components as regular lasagna but everything is rolled up!

Lasagna Marinara Rolls (Serves 6)

Recipe adapted from Anne Burrell, Food Network Magazine

Ingredients:

For the sauce:

1 Tbsp. extra-virgin olive oil

1/4 cup diced pancetta (about 1 ounce)

1/2 large Spanish onion, diced

Kosher salt

2 cloves garlic, smashed

Pinch of red pepper flakes

1 tsp. dried thyme

1 (28 oz.) can San Marzano crushed tomatoes

1 1/4 cups water

For the lasagna:

Kosher salt

1/2 (16 oz.) box lasagna noodles

2 cups ricotta cheese

1/2 cup grated parmesan cheese

1 1/2 cups shredded mozzarella cheese

1 large egg

Directions:

1. To make the sauce, pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring. Add the thyme, crushed tomatoes and water. Season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt. (Can use jarred marinara instead of the crushed tomatoes if you want to save time.)

2. To make the lasagna, preheat the oven to 375 degrees. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 8-10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking.

3. Mix the ricotta, 1/4 cup parmesan, 3/4 cup mozzarella, egg, and 1 tsp. salt in a bowl. Drain the pasta and place on a clean towel in a single layer.

4. Coat the bottom of a 9 x 13 inch baking dish with a ladle or two of the sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 2 to 3 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 3/4 cup mozzarella.

5. Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce.

*Note: I left out the pancetta because the husband doesn’t like it but I left in in the recipe because I think it would be amazing with it!

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