Recipes and Cooking Lasagna Rolls al Forno Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 40 mins Total Time: 40 mins Servings: 12 Yield: 12 lasagna rolls Jump to Nutrition Facts Ingredients 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 Directions Cook lasagna noodles according to package directions; drain and set aside. In a small bowl combine provolone and Parmigiano-Reggiano cheeses; set aside. 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. Preheat oven to 375°F. Spoon 3/4 cup of the Bolognese Sauce into the bottom of a 3-quart rectangular baking dish. 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. Bake for 40 to 45 minutes or until heated through. Bolognese Sauce 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. 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. Rate it Print Nutrition Facts (per serving) 359 Calories 18g Fat 28g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.