Name: Lasagna Marinara Rolls
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H17M0.000S
Total time: P0Y0M0DT3H47M0.000S
Yield: 12 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup diced pancetta (about 2 ounces); 1 large Spanish onion, diced; Kosher salt; 2 cloves garlic, smashed; Pinch of red pepper flakes; 2 28-ounce cans San Marzano plum tomatoes; Kosher salt; 1 16-ounce box lasagna noodles; 4 cups ricotta cheese; 2 tablespoons grated pecorino cheese; 1/2 cup grated parmesan cheese; 3/4 pound mozzarella cheese, shredded (about 3 cups); 2 large eggs; 5 sprigs fresh thyme, leaves roughly chopped

Directions

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.
Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot. Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and 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.
Make the lasagna: Preheat the oven to 375. 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 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.
Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and 2 teaspoons salt in a bowl. Drain the pasta and place on a clean towel in a single layer.
Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of 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 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella.
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.

Photograph by Ngoc Minh Ngo

Recipe courtesy Anne Burrell for Food Network Magazine

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Lasagna Marinara Rolls

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