Lasagna Marinara Rolls

Directions

1. 1
   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.
2. 2
   Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently.
3. 3
   Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring.
4. 4
   Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot.
5. 5
   Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and season generously with salt.
6. 6
   Simmer 2 to 3 hours, stirring occasionally.
7. 7
   Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt.
8. 8
   Make the lasagna: Preheat the oven to 375.
9. 9
   Bring a large pot of generously salted water to a boil (the water should taste like the ocean).
10. 10
    Add the lasagna noodles and cook until al dente, about 10 minutes.
11. 11
    Fill a bowl with salted ice water.
12. 12
    Remove the pasta from the boiling water and transfer to the ice water to stop the cooking.
13. 13
    Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and 2 teaspoons salt in a bowl.
14. 14
    Drain the pasta and place on a clean towel in a single layer.
15. 15
    Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of sauce.
16. 16
    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).
17. 17
    Place seam-side down in the baking dish, leaving a little room between each roll.
18. 18
    Cover with 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella.
19. 19
    Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour.
20. 20
    Let rest 10 minutes, then serve with extra sauce.
21. 21
    Photograph by Ngoc Minh Ngo