Meaty Lasagna Roll-Ups Recipe is an easy-to-make, tasty and refined first course.
Perfect for Sunday or holiday lunches, they are very easy to prepare starting with the lasagna sheets to be rolled, which must be very thin to avoid blanching, but suitable for direct baking in the oven.
Ingredients :
- 8 fresh egg lasagna sheets (thinly rolled)
- 400 grams /14 oz mixed ground meat (beef and pork)
- 1/2 medium onion, finely chopped
- 1/2 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 500 ml /17 oz broth (chicken or vegetable)
- 1 tablespoon all-purpose flour
- 120 ml / 1/2 cup white wine
- 400 ml /13.5 0z béchamel sauce (or homemade)
- Grated Parmesan cheese (to taste)
- Extra-virgin olive oil
- Salt, to taste
How to make a Meaty Lasagna Roll-Ups:
- Chop the onion, carrot and celery stalk.
- In a saucepan, heat a base of extra virgin olive oil and sauté the vegetables for a few minutes, until the onion is clear and transparent.
- Add the shredded ground meat and flour, stir to brown on all sides, and deglaze with white wine.
- Add the hot broth, stir, lower the heat and cook, covering the pot with a lid, for forty-five minutes.
- When cooked, adjust the salt and let cool.
- Arrange the lasagna sheets on a work surface and place one or two spoonfuls of ragu an inch from the edge of the shortest side of each rectangle. Spread it out, creating a string parallel to the short side, and roll up the pasta sheet, creating your cannelloni.
- Place a few tablespoons of béchamel sauce in the bottom of an oven dish and spread it all over the bottom with the back of the same spoon.
- Arrange the cannelloni in the baking dish, cover them with the leftover béchamel and white sauce and a sprinkling of grated Parmesan cheese.
- Bake in a static oven at 190° C (375 °F) preheated for 20 minutes.
- Remove from the oven and serve your cannelloni with white meat sauce immediately, piping hot.
Bon Appétit!
