The lasagna roses are a delicious and eye-catching main dish to serve for holidays or special occasions. This recipe is a reinterpretation of the classic lasagna with ragù and béchamel. In this case, I cut the lasagna sheets into strips, filled them with ragù, béchamel sauce, and Parmesan, and then rolled them up into delightful roses. Once baked in the oven, these lasagna roses will leave everyone amazed and mouth-watering!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3People
- Cooking methods: Oven
Ingredients
- 12 oz ground meat (mixed)
- 17.5 oz tomato sauce
- 1 onion
- 1 stalk celery
- 2 carrots
- as needed extra virgin olive oil
- as needed salt
- 7 oz egg lasagna
- 1.25 cups béchamel sauce
- 3.5 oz grated Parmesan cheese
Tools
- Baking Dish
- Pizza Cutter
Steps
To make the lasagna roses, wash and clean the carrots and celery, then cut them into small cubes. Chop the onion.
In a pan, pour a drizzle of extra virgin olive oil, heat it, and then add the chopped onion, carrots, and celery. Let them soften for 10 minutes over low heat, then add the ground meat and brown it.
Finally, add the tomato sauce, cover the mixture completely with water. Cook over moderate heat, stirring occasionally. Salt at the end of cooking.
Boil the lasagna sheets in plenty of salted water, then drain and dry them on a tea towel.
Cut the lasagna with a pizza cutter into strips about 2 inches wide, using their full length.
On each lasagna strip, place a tablespoon of ragù, a sprinkle of Parmesan, and some béchamel. Set aside some ragù and béchamel.
Fold the lasagna strip in half lengthwise and roll it onto itself to form roses. Repeat the same process with the other strips.
Spread a tablespoon of ragù on the bottom of the baking dish and lay the lasagna roses side by side. Pour over the reserved ragù and béchamel, and a sprinkle of Parmesan.
Bake in a preheated oven at 350°F for 30 minutes.
At the end of cooking, remove from the oven and let them cool for a few minutes before serving. Enjoy your meal!
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