Beef Bechamel
Lasagna Roll Ups
     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
















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.
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NOTE: Never wrap up/store or
refrigerate tomato sauce products with
tin foil as it will oxidize. Allow to cool,
and wrap with plastic wrap, or store in
plastic containers.
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