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12 dry lasagna noodle pasta, about 1/2 500-g pkg (not oven ready noodles)
1 tbsp olive oil
500 g lean ground veal, or ground chicken
2 garlic cloves, crushed
3 tbsp butter
4 shallots, finely chopped or 2 crushed garlic cloves
1/3 cup all-purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated parmesan
475-g container ricotta
2 cups tomato sauce
1 cup grated mozzarella, or mild provolone
Preheat oven to 350F (180C). To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente. Check recommended cooking times on package, noodles usually take about 12 to 14 minutes. Drain noodles and immediately rinse under cold water. Lay drained wet pasta in a single layer on a piece of waxed paper and let stand at room temperature.
Meanwhile, heat oil in a large frying pan set over medium-high heat. Crumble in meat and sprinkle with garlic, Sauté just until meat loses it pink color, about 5 minutes. Stir often with a fork to keep meat separated. Remove from heat and set aside.
To make cream sauce, melt butter in a large saucepan set over medium heat. Add shallots and cook, stirring often, until soft, about 2 minutes. Add flour and stir often until mixture bubbles, about 2 minutes. Then, gradually stir in wine, cream, salt, pepper and nutmeg. Stir frequently until mixture thickens and boils, about 18 minutes. Remove from heat and stir in 1/2 cup Parmesan.
Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup of hot cream sauce until evenly blended. Mix in cooked veal. Taste and add more salt, pepper, and nutmeg, if you wish. Spread spaghetti sauce in bottom of 9X13 inch baking dish. Spread each noodle with about 1/3 cup meat and cheese mixture. Roll up and place noodle rolls seam-side down, in baking dish. repeat with remaining noodles. If any veal mixture remains, dab over the top of rolls in dish. Rolls will not completely fill dish.
Pour cream sauce over pasta rolls. Sprinkle with mozzarella cheese. Bake, uncovered, in center of preheated oven until rolls are hot and cheese is golden, about 55 minutes. Serve with a tossed green salad.
Calories 456, Protein 23.5g, Carbohydrates 33.3g, Fat 25.1g.
For a switch from regular layered lasagna, try silky noodles on a base of herded tomato sauce lavishly covered with a Parmesan cream sauce.
Prepare lasagna and cover and refrigerate for up to 12 hours. Because of cream sauce, this lasagna does not freeze well. Bring lasagna to room temperature before baking. A chilled lasagna will require an additional 15 to 25 minutes baking time.