Directions: |
Directions:Prepare white sauce and tomato sauce. Stew chopped onion in oil until soft. Increase teh heat, add sausage meat and fry until it loses its pink color, breaking up lumps with a spatula. Add ground beef and brown it.
Put the cooked meats in a strainer set over a bowl to drain the fat. Chop fresh parsley fine and grate lemon peel. Crumble dried rosemary between your fingers. Soak fresh bread crumbs in heavy cream for three or four minutes.
Stir the drained meat into the bread crumbs and cream, and beat the mixture until it is smooth. Beat eggs into the mixture, one at a time, then stir in the prepared parsley, rosemary and lemon peel. Season lightly with salt and pepper.
Parboil strips of lasagne until they are flexible but still firm - about five minutes. Immediately plunge them into a bowl of cold water to stop the cooking. Lay the cooled strips side by side on a towel to drain.
Butter a baking dish and coat its bottom with a shallow layer of tomato sauce. Spread a little meat filling along the length of a stip of lasagne, roll teh strip up around teh filling, then place it seam side down in the pan. Fill and roll all of the lasagne strips in this manner and put them in the baking dish, placing them side by side in a single layer.
Prepare white sauce and, if desired, enrich it with a few spoonfuls of cream. Ladle enough sauce over the pasta rolls to coat them evenly. Sprinkle a generous layer of freshly grated parmesan cheese over the sauce.
Transfer the dish to a preheated 350ºF. oven and bake for half an hour, or until the sauce is bubbly. To produce a crisply browned surface, finish the dish by setting it under a preheated broiler for a few moments. |
This recipe for Rolled Lasagne is from