LASAGNA ROLLUPS WITH BECHAMEL SAUCE
I cut this recipe out of something (looks like maybe a newspaper a year or so ago), and it is terrific. My family doesn't eat the old fashioned lasagna anymore!
Provided by M Messer
Categories European
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1393.2, Fat 121.2, SaturatedFat 57.8, Cholesterol 234.8, Sodium 1114.2, Carbohydrate 49.1, Fiber 3.4, Sugar 7.9, Protein 26.3
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