Baked Lasagna Rolls with Meat Sauce

To prepare the baked lasagna rolls with meat sauce, start with the sauce: finely chop the onion, carrot, and celery for the sauté 1. In a pan, heat a drizzle of oil with a clove of garlic and rosemary 2. Let it flavor and then remove the aromas from the pan 3.

Add the ground meat 4, break it up with the spoon and let it brown until the bottom is dry. Then, deglaze with the wine 5 and let the alcohol evaporate, then add the chopped vegetables 6.

Pour in the tomato puree 7 and thin it with a little water, just enough to slightly extend the sauce. Salt and cook for 40 minutes on low heat 8. Meanwhile, prepare the béchamel: heat the milk in a saucepan with nutmeg 9.

In another saucepan, melt the butter, then add the flour 10 and stir vigorously with the whisk. At this point, add the hot milk in 2 or 3 batches 11 and continue cooking, stirring, until the sauce has thickened 12. Let the béchamel cool.

In a round baking dish with a diameter of 12 inches, pour a layer of béchamel 13 and one of meat sauce 14, mix to combine 15.

Now take an egg sheet and spread it with béchamel 16, then distribute the meat sauce over half or slightly more of the sheet 17. Lay a slice of ham over the meat sauce 18.

Roll the sheet from the short side 19, then divide the roll into three equal parts with a serrated knife 20. Arrange the rolls in the baking dish 21.

Now thin the remaining meat sauce 22 and béchamel 23 with a little water. Distribute the meat sauce over the rolls 24.

Do the same with the béchamel 25. Sprinkle the surface with grated Parmigiano Reggiano 26 and bake in a preheated static oven at 400°F for 20-30 minutes. The baked lasagna rolls with meat sauce are ready to be enjoyed 27.