Beef Bechamel
Lasagna Roll Ups
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4 x 6
3 x 5
NOTE: Never wrap up/store or refrigerate
tomato sauce products with tin foil as it will
oxidize, and leave bits of tin foil on top of your
sauce.
Allow to cool, and wrap with plastic wrap, or
store in plastic containers.
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INGREDIENTS:

About 2 Cups of Red Sauce (your choice)
1/4 Cup Flour
Handfull of Ground Beef
1 Cup
WHOLE Milk
1 Tablespoon Butter
6 Lasagna Noodles
1 Cup shredded Mozzarella

DIRECTIONS:
Brown Ground Beef in Butter.
Add Flour, stir.
Add Whole Milk, stir. Remove from heat.
NOTE: The typical Bechamel doesn't have Beef,
rather, it's just Butter, Flour, Milk and a pinch of
Nutmeg.
Now boil Lasagna Noodles no more than 7 min.

Create an Ice Bath (a large bowl with ice and water).
Drain Noodles,
DO NOT RINSE.

IMMEDIATELY put in ice bath. This stops the noodles
from cooking more.
Now put a ladle full of sauce into a small baking pan,
add a dash of water and swirl. This will prevent the
Noodles from burning on the bottom of the pan.
Take a spoonful of Beef Bechamel and put on Noodle,
top with a pinch of Mozzarella. Roll up. (Save at least
1/4 Cup Bechamel for the topping)
Repeat and put in small cake pan. Add a bit of water and
swirl around so the Roll Ups don't stick. Top each Roll Up
with a bit of Red Sauce.
Add more Milk and Flour to left over Bechamel, whisk until
slightly thick. Put on top of Roll Up's. Top that with
shredded Mozzarella Cheese.
Bake 350*F for 20-30 min until Cheese is melted, (You
can make a poofy "tent" out of tin foil to cover while you
bake, making sure it doesn't touch the red sauce or the
noodles. Poke a few holes in the tin foil so it can let off
some steam while baking.
You can freeze these. Top with a bit of Red Sauce and a
dash of water.