Short Rib Lasagna Rolls Food
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
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.
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- Coat the bottom of a large dutch oven and heat over medium high heat. Add ribs and sear on all sides until brown, about 10 minutes. Remove from pan.
- Add onions and garlic to the hot pan and cook for 3-4 minutes until translucent. Add tomatoes, wine and mustard and bring to a boil. Add the ribs back to the pan and cover with beef broth. Cover and place in oven for 2 and 1/2 hours.
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- 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.
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