Giada makes lasagna two ways: Short rib lasagna rolls, more

Food Network star Giada De Laurentiis battles the cold weather with two lasagna recipes that are both a spin on the traditional dish.

Crispy vegetable lasagna
Servings:

4 servings

Ingredients

  • For the bechamel:

    • 1 shallot, minced
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup chicken stock
    • 1 1/2 cups milk, at room temperature
    • 2 tablespoons fine ground polenta
    • 1/4 cup grated Parmesan
    • 1 cup shredded mozzarella
    • 1/2 cup heavy cream
    • 3/4 teaspoon kosher salt
    • 1/4 cup basil leaves, chopped
    • 1/4 cup Italian parsley, chopped
  • To assemble:

    • 1 (10ounce) package gluten free rice flour pasta sheets, about 12 evenly sized noodles
    • 4 cups vegetable oil
    • 1 zucchini, sliced into 1/3 inch thick rounds
    • 1 yellow squash, sliced into 1/3 inch half moons
    • 1 bunch of asparagus, tough ends cut or snapped off and each stem cut in half
    • 1 red bell pepper, cut into 1 inch dice
    • 1 tablespoon olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 cup grated parmesan

Preparation

Baking Directions:

Short rib lasagna rolls
Servings:

4 to 6 servings

Ingredients

  • For the ribs:

    • 2 tablespoons olive oil
    • 2 1/2 pound beef short ribs
    • 2 teaspoons kosher salt, plus extra for seasoning
    • 1 teaspoon freshly ground black pepper, plus extra for seasoning
    • 1 onion, roughly chopped
    • 4 cloves garlic, peeled and smashed
    • 2 (4-inch) sprigs fresh rosemary
    • 2 cups red wine, such as Pinot Noir
    • 2 cups beef broth
  • For the filling:

    • 3/4 cup milk
    • 1/2 cup heavy cream
    • 1 1/2 cups grated Pecorino Romano cheese
    • 1 cup shredded mozzarella cheese
    • 1 (10-ounce) packet frozen spinach, thawed, drained and squeezed of excess liquid
    • 1/4 cup chopped fresh basil leaves
    • 2 cloves garlic, minced
    • 1 teaspoon kosher salt, plus extra for seasoning
    • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • For the assembly:

    • 12 lasagna noodles (about 10 ounces)
    • 1 (25-ounce) jar marinara sauce
    • 1/2 cup freshly grated Parmesan cheese
    • Olive oil for drizzling

Preparation

Baking Directions:

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