Assemble your own extravagant Nutelalasagna which is topped with Nutella ganache, lightly roasted marshmallows and hazelnuts.
Cook pasta, per package directions. Once cooked and drained, return to pot and toss with browned butter. Assemble lasagna in a 9-inch-by-13-inch baking dish.
Melt 4 tablespoons butter in a small skillet over medium heat and then add hazelnuts. Cook for 2 to 3 minutes. Remove from heat and sprinkle with sea salt. Place in bowl. Set aside.
Start with a bottom layer of noodles, spread thin layer of riccotta, sprinkle with hazelnuts and drizzle with Nutella ganache. Repeat until down to last three noodles.
Sprinkle with hazelnuts. Top with a layer of noodles. Cover with foil and bake for 30 minutes. Remove foil and let bake for another 15 minutes.
Remove lasagna from oven. Top with marshmallows, evenly across the lasagna.
Either use a creme brulee kitchen torch to brown the marshmallows or broil in the oven for 3 to 4 minutes.
Watch carefully so the marshmallows do not burn.
Sprinkle with remaining hazelnuts.
Drizzle with remaining Nutella ganache.
Serve warm or cold.
This Nutelasagna is adapated from Alison Robicelli of Robicelli’s bakery in Bay Bridge, New York.