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Lasagna Rollups with Bechamel Sauce
Makes 6+ servings

12-15 lasagna noodles
1 1/2 - 2 lb ground beef (or use 1/2 beef and 1/2 pork)
seasoning mix from hamburger helper meatloaf or meat loaf seasonings
plus 1/4 cup bread crumbs
1 medium jar spaghetti sauce
1 cup shredded Parmesan cheese

3 cups light cream or milk (or combination)
1 bay leaf
1/3 cup butter (5 1/3 Tbsp)
5 tablespoons flour
2 tsp instant chicken broth
1 tsp salt
1/3 tsp pepper
dash nutmeg

Cook noodles in salted, boiling water until just tender. Drain
and place in large bowl of cold water and drain on paper towels.
Cook ground meat in microwave until done. Mix cooked meat and
breading mix from meatloaf mixture until well blended. Spread meat
mixture in thin layer on noodles and roll up jelly roll fashion
(don't roll too tightly). Spread all of sauce over bottom of 9/13
baking dish and arrange roll ups, seam side down on sauce. Cover
with foil and bake 30 minutes at 350F.

Meanwhile, scald milk and bayleaf (I use microwave). Let stand 5
minutes and remove leaf. Melt butter in medium sauce pan, stir in
flour, and cook stirring constantly with wooded spoon until mixture
bubbles. Stir in scalded milk, instant chicken broth, salt, pepper
and nutmeg. Continue cooking and stirring until sauce thickens
and bubbles (about 3 minutes), and remove from stove. After rollups
have baked 30 minutes, remove foil and spoon bechamel sauce over
top and sprinkle with parmesan cheese. Bake 10 minutes more or
until bubbly hot and sauce is golden. Serve with a salad, and garlic


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