Lasagna Roll-Ups

Directions

1. 1

   To make the bechamel sauce, melt the butter in a large skillet and whisk in the flour. On low heat, slowly whisk in the milk and Parmesan cheese. Continue whisking until the sauce is smooth and has thickened. Season with salt and pepper.

2. 2

   To make the Bolognese sauce, add the olive oil to a large skillet along with the diced carrot, celery and onion. Cook on medium low heat, stirring often, until softened. Add the garlic and continue cooking for another minute. Remove the cooked vegetables from the pan and add the ground beef.

3. 3

   Cook the beef, stirring often, until browned, and add the tomato sauce and milk. Simmer on low heat for 1 hour. Stir in the ricotta and Parmesan cheeses.

4. 4

   Cook the pasta noodles according to package directions, drain and lay them out on a large sheet pan. Spread a spoonful of bechamel over each noodle followed by a spoonful of Bolognese sauce. Roll up each noodle.

5. 5

   Pre-heat the oven to 350 degrees. Place a layer of bechamel sauce on the bottom of a large baking dish and place the rolled up noodles, standing up, in the dish. Pour on any remaining sauces, top with the mozzarella cheese and bake for 15-20 minutes or until the cheese has melted. Top with fresh basil and serve hot.