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Video: Warm up with short-rib lasagna rolls

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    >> we are back at 8:42. this morning on "today's kitchen," we are cooking with giada delarentas.

    >> making sure it's not burnt. this is the roux we're making here.

    >> we're not.

    >> believe it or not, this is just --

    >> i thought --

    >> what's the first lasagna ?

    >> short rib lasagna . i'm going to need you to help me. savannah said she might actually taste the short rib itself.

    >> i would. i don't want to ruin the recipe.

    >> you're not going to ruin anything.

    >> she dared me to take a bite.

    >> go ahead.

    >> it's cold.

    >> no.

    >> that's a short rib.

    >> okay.

    >> you season them, brown them in a pan, take them out.

    >> yeah.

    >> yeah.

    >> that's not very enthusiastic. and vegetables and red wine . and at this point --

    >> shred.

    >> yeah, right.

    >> they should just pull apart. and you now you can feed a cold piece to savannah.

    >> this is going to take a while.

    >> you know what the thing is about short ribs is that you can make it and it actually gets better the next day and the day after that.

    >> nice. nice.

    >> so now we've got milk and cream in here, not very much, and all we're going to do is, ladies, go ahead.

    >> okay.

    >> oh, sure.

    >> get busy.

    >> this is spinach.

    >> frozen spinach, i thawed it out. frozen.

    >> what's next?

    >> basil. i took the water out of the spinach. that's it. all in there.

    >> okay.

    >> stir it up?

    >> stir it, cheese, ladies.

    >> what kind of cheese?

    >> mozzarella. dump it in there. now, the cheese should melt.

    >> eventually.

    >> and then we add the --

    >> the meat in there. that's our filling.

    >> yep.

    >> mix it all together. it's not terribly like thick and creamy. mix it all together. tamron, savannah and al, come on down here. i want each one of you to get one piece of lasagna . this is regular lasagna , you boil it and cool it. when i cook sheets, a little bit of oil, so they don't stick together and make sure there's enough room. spoonful into each one of these.

    >> okay.

    >> go ahead.

    >> roker.

    >> each one of you can do this.

    >> what do we do?

    >> spread it.

    >> you need more?

    >> just like that. perfect. then you take it, so everybody can see and roll it. roll it just like that. like a jelly roll and land it on top of the tomato sauce.

    >> can you drizzle it over it?

    >> then you take the rest, dump the rest on top.

    >> can we put our names on each of ours?

    >> then you put parmesan cheese , olive oil and put it in the oven for about 25 to 30 minutes just like this.

    >> the portions are already done for you.

    >> yeah.

    >> brilliant.

    >> good for kids that size, as well.

    >> look.

    >> and you've got that frozen -- fried one.

    >> yeah, i took a frozen lasagna and deconstruct it for you.

    >> they're into it. it's hot. makes up for the short rib.

    >> you didn't want it to be cold. but you don't like the lasagna hot.

    >> it's really hot.

    >> if you want to spit it out, you can.

    >> this is fantastic television.

    >> sir, get to work. pay attention.

    >> this is a roux. this is a gluten free veggie lasagna .

    >> okay.

    >> i take brown rice lasagna noodles i've boiled. you okay? all right. i take them, boil them, make sure you dry them really well and then put them in a --

    >> well, if there's water on the lasagna sheets, it'll splatter. to wipe it down. 375.

    >> we're running out of time .

    >> take a lasagna sheet --

    >> sorry, al.

    >> just take a bunch of vegetables, it can be any vegetab veggies you want, grilled or sauteed. another layer of this.

    >> perfect.

    >> dump them on top. sorry, ladies.

    >> we got this.

    >> and looks something like this.

    >> and look at that.

    >> is that not gorgeous? and it's gluten free and super yum.

    >> thank you.

TODAY recipes
updated 2/3/2014 4:31:47 PM ET 2014-02-03T21:31:47

Recipe: Crispy vegetable lasagna

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

For the bechamel:

In a small sauce pan over medium heat, sweat the shallots in the olive oil for 3 minutes or until soft. Add the chickens stock and the milk and bring to a gentle simmer. Sprinkle the polenta over the surface and whisk to incorporate. Simmer, stirring occasionally, for 10 minutes. Whisk in the cheeses, cream and salt and cook for 10 minutes more. Stir in the basil and parsley and keep warm.

For the pasta:

Bring a pot of salted water to a boil. Boil the lasagna sheets for 8 to 12 minutes or until al dente. Drain and lay out the pasta flat on a paper towels to dry thoroughly. Place the oil in a medium saucepan with a deep fry thermometer over medium high heat. Heat the oil to 375 degrees. Working in batches of two noodles at a time, fry the pasta for 1 minute per batch, flipping often, until they are golden brown and crisp all the way through.  Drain on paper towel and continue with the remaining pasta.

For the vegetables:

Preheat the oven to 475 degrees. On a sheet tray, toss the vegetables with the olive oil and salt. Place in the preheated oven and roast for 12 minutes or until cooked through and beginning to brown.

For assembly:

Place a fried pasta sheet on each plate. Top with some of the roasted vegetables and spoon about 1/4 cup of the béchamel over them. Repeat with another pasta sheet, vegetables and sauce. Finish with a fried pasta sheet, the remaining sauce and some freshly grated Parmesan.

Serving Size

4 servings

Recipe: Short rib lasagna rolls

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

For the ribs:

In a large Dutch oven or heavy-bottomed stock pot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook for about 4 minutes each side until brown. Remove the ribs and set aside.

Add the onion, garlic and rosemary. Season with salt and pepper. Cook for 5 minutes until the onions are translucent and soft. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook for 2 1/2 to 3 hours until the meat is very tender. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch-long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling:

In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until  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 until combined. Taste and adjust the seasoning with salt and pepper, to taste.

For the assembly:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Butter a 9-by-13-inch glass baking dish. Spread 1 cup of the marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side-down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Serving Size

4 to 6 servings

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