| Level: | Easy |
| Total: | 3 hr 47 min |
| Prep: | 30 min |
| Cook: | 3 hr 17 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 603 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 140 mg |
| Sodium | 825 mg |
Reviews
Up until I made there last night, the only lasagna rolls I’ve ever tried was at the Italian restaurant chains. After making these, I will never order them from a restaurant again. Don’t think twice about spending the extra money on the San Marzano tomatoes. When you take the first bite you will be glad you did. It goes together easy, the mess is minimal, and the taste will have you eating the leftovers for breakfast. Excellent recipe Anne. Thanks for sharing.
Local restaurant recipe in Sonoma County layers in slices of prosciutto after you spread on the ricotta mixture, then roll them up….Yum.
I make my own sauce, which takes about three hours. I also make my meatballs (no frozen meatballs in this house and cook sausage. I crumble both and add to the cheese mixture. Ann Burrell is the best, and I wish I knew half as much as her. I am almost 65 and still learning. Try this recipe – you won’t be disappointed.
I made a similar recipe years ago but I used 1 ground beef instead pancetta as the filling to which I added pretty much the same ingredients that Ann used here. Since there are only two of us in the house, I made all of the lasagna strips into rolls. Guess I got about 10 or 12 – but froze all but 6 which we had for dinner that night. I would unfreeze them as I wanted them. Just before baking them I would put on the sauce and the rest of the cheese. I like the homemade sauce that Ann used. It’s great. Thanks Ann for the recipe. Now that there is just me – I will start making this again.
It was easy. The good part is it stays together better than typical lasagna. I put spinach in the mixture. And I added grated Asiago. Could substitute with many variations.
Disappointing.
these are AWESOME!!!! i’ve made them 3 times for the family…as always, Anne, you’ve outdone yourself…thanks so much!!!
Made for New Years Eve party as a side pasta …. Everyone loved it.
Making it again for Easter. Soooooo easy and not as messy as regular lasagna.
Making it again for Easter. Soooooo easy and not as messy as regular lasagna.
Made this recipe over the weekend. Overall, we all liked it and I’d make it again, but will keep working on the sauce. Seemed a bit bland to me as is, so I ended up dumping in a bottle of our favorite jarred sauce and a handful of fresh chopped basil. It was better. Also not sure what the pancetta did for the sauce. Seems like an unnecessary expense. I liked the filling a lot though. Still I rate it a 4 star, and would make it again.
Tasty!!