Lasagna Roll Ups With Béchamel Sauce Recipes

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

LASAGNA ROLLUPS WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 350.
• Cook noodles in salted, boiling water until just tender. Drain and place in large bowl of cold water and drain on paper towels.
• Cook ground meat in microwave until done. Mix cooked meat and breading mix from meatloaf mixture until well blended.
• Spread meat mixture in thin layer on noodles and roll up jelly roll fashion (don't roll too tightly).
• Spread all of sauce over bottom of 9/13 baking dish and arrange roll ups, seam side down on sauce.
• Cover with foil and bake 30 minutes at 350*.
• Meanwhile, scald milk and bayleaf (I use microwave). Let stand 5 minutes and remove leaf.
• Melt butter in medium sauce pan, stir in flour, and cook stirring constantly with wooded spoon until mixture bubbles.
• Stir in scalded milk, instant chicken broth, salt, pepper and nutmeg.
• Continue cooking and stirring until sauce thickens and bubbles (about 3 minutes), and remove from stove.
• After rollups have baked 30 minutes, remove foil and spoon bechamel sauce over top and sprinkle with parmesan cheese.
• Bake 10 minutes more or until bubbly hot and sauce is golden.
• It's not nearly as hard to make as it sounds, and the results are wonderful! All you need to round out the meal is a salad, and garlic bread if desired.