Lasagna Rolls al Forno

Lasagna Rolls al Forno
Photo: Andy Lyons
Prep Time:
40 mins
Bake Time:
40 mins
Total Time:
40 mins
12 lasagna rolls


  • 12 dried spinach or plain lasagna noodles

  • 4 ounce provolone cheese, shredded (1 cup)

  • 4 ounce Parmigiano-Reggiano cheese, finely shredded (1 cup)

  • 2 tablespoon butter

  • 2 tablespoon all-purpose flour

  • 1 cup milk

  • 2 tablespoon snipped fresh basil

  • 1 teaspoon finely shredded lemon peel

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 Recipe Bolognese Sauce, or about 5 3/4 cups purchased pasta sauce with meat

Bolognese Sauce

  • 1 pound bulk sweet Italian sausage

  • 1 cup onion, chopped (1 large)

  • ½ cup carrot, finely chopped (1 medium)

  • ½ cup red sweet pepper, chopped (1)

  • ¼ cup celery, chopped

  • 4 cloves garlic, minced

  • 2 pound roma tomatoes, peeled (if desired), seeded, and chopped (about 4 cups), or two 14.5-ounce cans diced tomatoes, undrained

  • 1 6 ounce can tomato paste

  • ½ cup dry red wine or beef broth

  • 2 tablespoon snipped fresh basil, or 1-1/2 teaspoons dried basil, crushed

  • 1 tablespoon snipped fresh oregano, or 1 teaspoon dried oregano, crushed

  • 2 teaspoon snipped fresh marjoram, or 1/2 teaspoon dried marjoram, crushed

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ cup whipping cream

  • 2 tablespoon snipped fresh Italian (flat-leaf) parsley


  1. Cook lasagna noodles according to package directions; drain and set aside. In a small bowl combine provolone and Parmigiano-Reggiano cheeses; set aside.

  2. For béchamel sauce, in a small saucepan melt butter over medium heat. Add flour, stirring until combined. Add milk all at once. Cook and stir until thickened and bubbly. Stir in basil, lemon peel, salt, and pepper. Cool slightly.

  3. Preheat oven to 375°F. Spoon 3/4 cup of the Bolognese Sauce into the bottom of a 3-quart rectangular baking dish.

  4. Spoon about 1 tablespoon of the béchamel sauce onto each lasagna noodle. Sprinkle 1 tablespoon of the cheese mixture over béchamel sauce on each noodle. Spoon 1/3 cup of the Bolognese Sauce onto each noodle. Roll up noodles; arrange in the prepared baking dish, seam sides down. Spoon the remaining Bolognese Sauce over the noodles. Sprinkle with the remaining cheese mixture. Cover baking dish with foil.

  5. Bake for 40 to 45 minutes or until heated through.

Bolognese Sauce

  1. In a Dutch oven cook sausage, onion, carrot, sweet pepper, celery, and garlic over medium heat until meat is brown and onion is tender, stirring occasionally. Drain off fat.

  2. Stir tomatoes, tomato paste, wine, dried herbs (if using), salt, and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. If needed, uncover and simmer 10 minutes more or until desired consistency, stirring occasionally. Stir in cream, parsley, and fresh herbs (if using); heat through.

Nutrition Facts (per serving)

359 Calories
18g Fat
28g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 359
% Daily Value *
Total Fat 18g 23%
Saturated Fat 9g 45%
Cholesterol 52mg 17%
Sodium 684mg 30%
Total Carbohydrate 28g 10%
Total Sugars 6g
Protein 17g
Vitamin C 20.7mg 103%
Calcium 242.3mg 19%
Iron 2mg 11%
Potassium 446mg 9%
Folate, total 76.6mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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