Hand-Rolled Lasagna
Hand rolling each lasagna noodle Is a wonderful way to not only make this classic comfort food look fancy, but it allows you to customize each piece—if you want to–without having to make a full tray of the flat, layered type. So, if someone doesn’t care for peppers, for example, you can easily leave them out. It’s also a perfect solution if you want to make lasagna for just a few.
The ricotta-béchamel filling, gives each piece a creaminess that is more interesting and lighter than using ricotta alone. I especially like completing the filling with fresh mozzarella, asparagus and roasted red peppers–but any combination of your favorites are fine. Top it with sautéed grape tomatoes and this lasagna is elevated to that of the sublime. I made a variation of this dish when I cooked at the James Beard House. It was a big hit!
Hand-Rolled Lasagna with Ricotta/béchamel, Asparagus and Roasted Peppers Topped with Marinara Sauce Recipe
Makes 4-8 servings
8 lasagna noodles
1 cup filling (see below)
8 1/4 inch slices fresh mozzarella
16 pieces fresh asparagus–ends cut, and baked until cooked but still firm (about 10-15 minutes depending on the thickness, in a 350 degree oven)
1/2 cup roasted peppers
1 cup marinara sauce
Salt and freshly ground black pepper to taste
3 large fresh basil leaves — slivered
Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.)
Preheat the oven to 350º F.
Ricotta/béchamel Filling (this can easily be doubled or tripled)
4 tablespoons butter
4 tablespoons unbleached white flour
1 cup half and half (or you can use milk or 2% for a lighter version
1 cup whole-milk ricotta cheese
1 teaspoon parmesan cheese
Salt and freshly ground black pepper to taste
Melt the butter in a medium saucepan over low heat. Add the flour and stir with a wire whisk until it forms a paste. Slowly add the milk, stirring until the mixture forms a paste and all the milk is absorbed. Continue cooking for about 10 minutes–stirring occasionally–until the sauce is smooth and thick. Remove from heat and refrigerate for 15 to 20 minutes. Add the ricotta, the Parmesan, stir and season.
To Assemble The Lasagna
Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 2-3 pieces of asparagus, and a few filets of the peppers.
Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 minutes or until the center is warm.
Remove the lasagna from the oven and place one or two pieces on each plate and top with the marinara sauce. Garnish with slivered basil.
