• Antoinette

If an Italian can learn how to ROLL their R's by the age of 3 or 4.. they can certainly learn how to

I think you all know by now that I'm an absolute PASTA LOVER which makes me think of my yummy LASAGNA. Oh..those delightful layers of deliciousness is one of my favorite recipes to make. This untraditional way of making it is not only just as scrumptious but it's a lot of fun too!

Delicious Lasagna Rollups


For the Bechamel Sauce

2 tbsp. butter

4 tsp. all-purpose flour

1 1/4 cups whole milk

1/4 tsp. salt

1/8 tsp. ground black pepper

Pinch ground nutmeg

For the Filling

1 (15-ounce) container whole milk ricotta cheese

2 cups shredded mozzarella, divided

1 1/2 cups grated Parmesan, divided

1 large egg, beaten to blend

2 tbsp. dried Italian herbs

1/2 tsp. Salt

1/4 tsp. freshly ground black pepper

1 tbsp. Olive oil

3 cloves garlic, minced

1/2 pound bulk Italian sausage

1/2 pound ground beef

16 lasagna noodles

2 cups marinara sauce

Instructions for Bechamel Sauce

Melt butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk, increasing the heat to medium-high. Continue whisking the sauce until it comes to a simmer and is thick and smooth, about 3-4 minutes. Whisk in the salt, pepper, and nutmeg into the bechamel sauce. Remove from heat and set aside.

Instructions for Filling

Preheat the oven to 450 degrees F.

In large bowl whisk together the ricotta, 1 cup mozzarella, 1 cup Parmesan, beaten egg, Italian herbs, salt, and pepper. Place in refrigerator.

Heat tbsp. of olive oil to a large skillet and sauté garlic. Add the pork and beef to skillet and thoroughly cook meat until no longer pink. Drain any excess grease and set aside.

Bring large pot of salted water to boil. Add noodles and boil until just tender but still firm to bite, al dente. Drain noodles and make sure they are not sticking together.

Remove cheese mixture from refrigerator and add the meat to cheese mixture. Stir until combined.

Preparing Lasagna Rolls

Butter a 13-by-9-by-2-inch glass baking dish. Spread the bechamel sauce evenly over the bottom of the prepared dish. Lay out 2 lasagna noodles at a time on a clean work surface. Spoon about 3 tbsp. of the filling on end of each noodle. Start rolling each noodle like a jelly roll. When entire lasagna noodle rolled up lay the lasagna rolls seam side down on top of the bechamel sauce. Repeat this step with the remaining noodles. Pour marinara sauce evenly over the top of lasagna rolls. Sprinkle the remaining mozzarella and Parmesan cheese over the lasagna rolls. Cover tightly with foil.

Bake until the sauce is bubbly, about 20 minutes. Then remove foil and bake another 15-20 minutes or until cheese is nice and golden. Let stand for at least 10 minutes before serving.

Enjoy! 😉

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