Lasagna Rolls

1 lb. lean ground beef
1 medium onion chopped
2 cloves garlic, chopped
1 egg
30 ounces prepared spaghetti sauce
1 lb. ricotta cheese
8 oz. mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 pkg (16 oz) lasagna noodles
1 1/4 cups parsley
1 cup + 2 tbsp. shredded or grated parmesan cheese
2 tbsp. butter
1/4 cup milk
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper

Cook onion and garlic in olive oil until onions are soft and translucent. Add ground beef and brown. Drain, return to pan. Add salt, pepper, oregano and parsley.

Beat egg; add ricotta and mozzarella cheeses. Add to meat and mix well.

Cook lasagna noodles for 10 minutes. Drain and submerge in cold water to halt cooking. Lay out on towels to dry.

Pour 1/2 spaghetti sauce in 9 x 13 lasagna pan. Spread a little less than 1/4 meat mixture on a lasagna noodle and roll up. Slice in half and place in lasagna pan, cut ends down. Continue until pan is full.

Make a bechamel sauce: Melt 2 tbsp. butter in medium saucepan. Add 2 tbsp. flour to make a roux. Add 1 cup milk and cook, stirring constantly, until mixture thickens. Add 1 cup parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper and mix until cheese is melted. Pour over rolls.

Pour the remaining spaghetti sauce over the rolls. Top with 2 tbsp. parmesan cheese and 2 tbsp. parsley. Cover the pan with aluminum foil and bake at 400 degrees for 20 minutes. Remove aluminum foil and bake another 10 minutes until bubbly.

Makes 48 rolls.

Number of Servings: 48

Recipe submitted by SparkPeople user RJWRIGHT.