Lasagna Rolls with Ragù
The holidays aren’t over yet, but ideas about what to cook are running out, no problem! 😊 I propose a delicious and very nice first course to serve on the table 😊. Instead of making the classic timbale, I wanted to make something more special and then these pasta rolls stuffed with ragù, béchamel, and mozzarella came out, a delicacy! A very simple recipe to prepare that we can serve on our tables as a first course in meat-based menus!
Also try these first course recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Lasagna Rolls with Ragù:
- 1.1 lbs mixed ground meat
- celery
- carrot
- onion
- garlic
- 2 cups tomato puree
- extra virgin olive oil
- 1 cup milk
- 2 tbsps butter
- 3 tbsps flour
- salt
- nutmeg
- 1 package lasagna sheets
- 2 mozzarella
- 1/2 cup parmesan
- 3/4 cup tomato puree
Steps
For the preparation of the lasagna rolls with ragù watch the video HERE.
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Ragù preparation:
In a pan, sauté the ground meat with a little oil, add chopped/ sliced vegetables, and brown. Add the tomato puree and a bit of water and cook for about 30 minutes, stirring occasionally.
Add salt and spices to taste.
Béchamel preparation:
In a small saucepan, melt the butter, add the flour, and mix.
Add the milk a little at a time, stirring to avoid lumps. Add some nutmeg, salt, and cook, stirring, until it thickens. Once thickened, transfer it to a container,
cover with plastic wrap, and let cool.
Assembly:
Cut the lasagna sheets into strips of the same size. Take one strip at a time and put some béchamel on top, a bit of ragù,
Add a bit of mozzarella and roll. Place the obtained roll in the baking dish. Proceed in the same way with all of them.
Once all the rolls are done, put some tomato puree into the leftover ragù and place it on top of the rolls. Add a bit of grated Parmesan and bake at 350°F for about 40 minutes.
Enjoy your meal!
