History and Origin of the Lasagna Roll
The lasagna roll is a delicious variant of the traditional Italian lasagna, which has been adapted in different Latin American countries with small changes in its ingredients and presentation. This dish was born from the need to make lasagna more practical and attractive by rolling the layers of pasta with filling to create individual and easy-to-serve portions.
In countries like Mexico, Argentina, and Colombia, this dish is very popular and may go by different names, such as "pasta rolls" or simply "lasagna roll." In some places, it is also known as "rolled lasagna" or "lasagna in the shape of a Swiss roll." Although its base comes from Italy, the inclusion of ingredients like hamburger mix or special sauces reflects the fusion of local techniques and flavors.
How to Prepare Lasagna Roll with Béchamel Sauce
This recipe for lasagna roll with béchamel sauce is a practical and tasty option that combines Italian tradition with homemade touches. The softness of the pasta, the juicy flavor of the meat, and the creaminess of the béchamel sauce come together to offer an irresistible dish.
Ingredients: Lasagna Noodles, Ground Beef, Betty Crocker Meatloaf Mix, Spaghetti Sauce, Parmesan Cheese, Bay Leaf, Light Cream, Butter, Instant Chicken Bouillon, Pepper, Salt, Nutmeg.
Steps:
Preheat the oven to 350 degrees Fahrenheit.
Cook the noodles in boiling salted water until tender.
Drain and place in a large bowl with cold water; then drain on paper towels to remove excess water.
Cook the ground beef in the microwave until done.
Mix the cooked meat with the breadcrumb mixture from the meatloaf mix until well combined.
Spread the meat mixture in a thin layer over the noodles and roll it up like a jelly roll.
Spread all the spaghetti sauce on the bottom of a 9 x 13 inch baking dish and place the rolls seam-side down on the sauce.
Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
Meanwhile, heat the milk with the bay leaf.
Let it rest for 5 minutes and remove the bay leaf.
Melt the butter in a medium saucepan, add the flour and cook, stirring constantly with a wooden spoon, until the mixture bubbles.
Add the warmed milk, instant chicken bouillon, salt, pepper, and nutmeg.
Continue cooking and stirring until the sauce thickens and bubbles, then remove from heat.
After the rolls have baked for 30 minutes, remove the foil, pour the béchamel sauce on top, and sprinkle with Parmesan cheese.
Bake for 10 more minutes or until bubbly and the sauce is golden brown.
It is not as difficult to make as it seems, and the result is wonderful. All you need to complete the meal is a salad and garlic bread if you wish.
