Lasagna Rollups with Bechamel Sauce

Recipe by M Messer
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READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12 -15
    lasagna noodles
  • 1 12 - 2
    lbs beef, ground (or use 1/2 beef and 1/2 pork)
  • 1
    package Betty Crocker's hamburger helper (or any mix of meat loaf seasonings and bread crumbs)
  • 1
    jar medium spaghetti sauce (I use garlic and onion)
  • 1
    cup parmesan cheese, shredded (not the kind in the can)
  • SAUCE
  • 3
    cups light cream or to taste milk (or a combination)
  • 13
    cup butter (5 1/2 Tbsp)
  • 2
    teaspoons instant chicken broth
  • 13
    teaspoon pepper
  • 1
    teaspoon salt
  • 1
    dash nutmeg
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DIRECTIONS

  • 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.
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