- 4
- 3 mins
Ingredients
- RIBS:
- 2 TBS olive oil
- 2 1/2 lbs beef short ribs
- 2 tsp kosher salt, plus extra for seasoning
- 1 tsp freshly ground black pepper
- 1 onion, roughly chopped
- 4 garlic cloves, peeled and smashed
- 2 (4-in) sprigs fresh rosemary
- 2 cups red wine, such as pinot noir
- 2 cups beef stock
- FILLING:
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano ( 6 oz)
- 1 cup shredded mozzarella (4 oz)
- 1 (10 oz) packet frozen spinach, thawed, drained, and squeezed of excess liquid
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 tsp kosher salt, plus extra for seasoning
- 1/2 tsp freshly ground black pepper, plus extra for seasoning
- 12 lasagna noodles (about 10 oz)
- Butter, for greasing baking dish
- 1 (25 oz) jar marinara sauce
- 1/2 cup freshly grated Parmesan
- Olive oil, for drizzling
Preparation
Step 1
RIBS: In a large Dutch oven, heat oil over medium-high heat. Season the ribs with 2 tsp salt and 1 tsp pepper. Add the ribs to the pan and cook til brown, about 4 minutes on each side. Remove the ribs and set aside. Add onion, garlic, and rosemary. Season with salt and pepper. Cook til the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown pieces in the bottom of the pan. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to simmer, cover the pan, and cook til the meat is very tender, 2 1/2 to 3 hrs. Remove the ribs and set aside to cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Shred the meat into 2-inch ling pieces (to yield about 2 1/4 cups meat).
FILLING: Ina medium saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk til melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix til combined. Taste and adjust the seasoning with salt and pepper, if needed.
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook just til tender, stirring occasionally, 8 to 10 minutes. Drain and set aside.
Place oven rack in the center of the over and preheat to 400. Butter a 9x13-inch glass baking dish.
Spread 1 cup of marinara sauce in the bottom of the baking dish. Lay 4 noodles on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along the noodle. Roll up and place seam side down in the baking dish. Repeat with remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil and bake til rolls are heated through and the cheese is beginning to brown, about 25 minutes.