Lasagna Rolls al Forno

Lasagna Rolls al Forno
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  1. 12 dried spinach or plain lasagna noodles
  2. 4 ounces provolone cheese, shredded (1 cup)
  3. 4 ounces Parmigiano-Reggiano cheese, finely shredded (1 cup)
  4. 2 tablespoons butter
  5. 2 tablespoons all-purpose flour
  6. 1 cup milk
  7. 2 tablespoons snipped fresh basil
  8. 1 teaspoon finely shredded lemon peel
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon ground black pepper
  11. 1 Recipe Bolognese Sauce, or about 5 3/4 cups purchased pasta sauce with meat
  1. Cook lasagna noodles according to package directions; drain and set aside. In a small bowl combine provolone and Parmigiano-Reggiano cheeses; set aside.
  2. For bechamel sauce, in a small saucepan melt butter over medium heat. Add flour, stirring until combined. Add milk all at once. Cook and stir until thickened and bubbly. Stir in basil, lemon peel, salt, and pepper. Cool slightly.
  3. Preheat oven to 375 degrees F. Spoon 3/4 cup of the Bolognese Sauce into the bottom of a 3-quart rectangular baking dish.
  4. Spoon about 1 tablespoon of the bechamel sauce onto each lasagna noodle. Sprinkle 1 tablespoon of the cheese mixture over bechamel sauce on each noodle. Spoon 1/3 cup of the Bolognese Sauce onto each noodle. Roll up noodles; arrange in the prepared baking dish, seam sides down. Spoon the remaining Bolognese Sauce over the noodles. Sprinkle with the remaining cheese mixture. Cover baking dish with foil.
  5. Bake for 40 to 45 minutes or until heated through.
  6. Bolognese Sauce
  7. Ingredients
  8. 1 pound bulk sweet Italian sausage
  9. 1 cup onion, chopped (1 large)
  10. 1/2 cup carrot, finely chopped (1 medium)
  11. 1/2 cup red sweet pepper, chopped (1)
  12. 1/4 cup celery, chopped
  13. 4 cloves garlic, minced
  14. 2 pounds roma tomatoes, peeled (if desired), seeded, and chopped (about 4 cups), or two 14.5-ounce cans diced tomatoes, undrained
  15. 1 6 ounce can tomato paste
  16. 1/2 cup dry red wine or beef broth
  17. 2 tablespoons snipped fresh basil, or 1-1/2 teaspoons dried basil, crushed
  18. 1 tablespoon snipped fresh oregano, or 1 teaspoon dried oregano, crushed
  19. 2 teaspoons snipped fresh marjoram, or 1/2 teaspoon dried marjoram, crushed
  20. 1/2 teaspoon salt
  21. 1/4 teaspoon ground black pepper
  22. 1/4 cup whipping cream
  23. 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  24. Directions
  25. In a Dutch oven cook sausage, onion, carrot, sweet pepper, celery, and garlic over medium heat until meat is brown and onion is tender, stirring occasionally. Drain off fat.
  26. Stir tomatoes, tomato paste, wine, dried herbs (if using), salt, and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. If needed, uncover and simmer 10 minutes more or until desired consistency, stirring occasionally. Stir in cream, parsley, and fresh herbs (if using); heat through.