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1
For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat.
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2
Season the ribs with 2 teaspoons salt and 1 teaspoon pepper.
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3
Add the ribs to the pan and cook until brown, about 4 minutes each side.
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4
Remove the ribs and set aside.
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5
Add the onions, garlic, and rosemary.
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6
Season with salt and pepper.
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7
Cook until the onions are translucent and soft, about 5 minutes.
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8
Increase the heat to high.
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9
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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10
Add the beef broth and ribs to the pan.
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11
Bring the mixture to a boil.
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12
Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours.
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13
Remove the ribs and set aside until cool enough to handle, about 20 minutes.
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14
Discard the bones and cooking liquid.
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15
Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).
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16
For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat.
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17
Reduce the heat to low.
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18
Add the cheeses and whisk until melted and the sauce is smooth.
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19
Remove the pan from the heat and stir in the spinach, basil, and garlic.
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20
Place the shredded meat in a medium bowl and pour the spinach mixture on top.
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21
Add the salt and pepper.
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22
Using a fork, mix until combined.
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23
Taste and adjust the seasoning with salt and pepper, if needed.
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24
Bring a large pot of salted water to a boil over high heat.
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25
Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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26
Drain and set aside.
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27
Place an oven rack in the center of the oven.
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28
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.
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29
Spread 1 cup marinara sauce in the bottom of the prepared baking dish.
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30
Lay 4 noodles flat on a dry work surface.
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31
Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle.
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32
Roll up and place seam-side down in the baking dish.
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33
Repeat with the remaining noodles and filling to make 12 lasagna rolls.
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34
Spoon the remaining marinara sauce on top and sprinkle with Parmesan.
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35
Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.
