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Ham and Cheese Lasagna with Beef Bolognese Sauce

 


My husband and I watched a Facebook cooking reel that made basically this same recipe, but we made some adjustments.  It may seem complex, but it is definitely worth the work.  Rich and hearty, it is a great family supper.  

Red Sauce Ingredients
2 Tablespoons olive oil
1 pound of ground beef
1 diced onion
3 buds/toes of garlic, minced
2 tomatoes, diced
1 stalk celery, diced
2 16-ounce cans of tomato sauce
2 Tablespoons Italian seasonings blend
1 teaspoon garlic powder
1 teaspoon pepper
1 Tablespoon sugar
 
Lasagna Roll-up Ingredients
16 lasagna noodles
16 slices of cooked deli ham, cut in half so that two will be placed on each noodle
24 slices of deli mozzarella cheese, cut in half so that 3 will be placed on each noodle (see pictures below)
 
White Sauce Ingredients
3 Tablespoons olive oil
2 Tablespoons butter
½ medium onion, diced
3 Tablespoons all-purpose flour
1 ½  cup whole milk
1 cup heavy cream
1 teaspoon of garlic powder
1 teaspoon of nutmeg
1 teaspoon pepper
 
Cheeses
2 cups of shredded mozzarella cheese (divided into ½ cup and 1 ½ cup)
1 cup Parmesan cheese (divided into two half cups)
 
Heat olive oil in a large skillet.  Add onions and garlic, sauté for 2-3 minutes.  Add ground beef and continue to cook until meat is fully brown (no pink).  Drain grease from skillet.  Add tomatoes, celery, sauce, Italian seasonings, garlic powder, pepper, and sugar.  Mix well.  Bring to a boil for 2-3 minutes.  Cover and reduce to simmer.  
While red sauce is simmering, boil 16 lasagna noodles for 8 minutes.  Remove from heat and drain.  Immediately place noodles in long pans that are sprayed with cooking spray.  Let noodles sit for 2-3 minutes to cool.  Lay slices of ham on noodles, top with mozzarella slices.  Roll each lasagna noodle with the ham and cheese inside. 
In another skillet add olive oil and butter to heat.  Once butter is melted, add onions and cook for 2-3 minutes.  Sprinkle in 3 Tablespoons of flour—one tablespoon at a time, stirring constantly,  add 1 cup of milk and ½ cup of heavy cream.  Blend until smooth.  Add 1 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of nutmeg.  Bring to a boil for 1-2 minutes.  Reduce to simmer for 3 minutes.  Stirring frequently.  You want white sauce to be thin like gravy, so if the sauce thickens add a ½ cup more milk. 
Pour sauce into a 9x13 casserole dish.  Lay lasagna rolls on top of sauce.  Sprinkle ½ of mozzarella cheese and ½ cup of Parmesan cheese on top of lasagna rolls.  Cover with red meat sauce.  Top with remaining cheeses and bake for 25-30 minutes.

Lasagna noodles topped with ham and cheese 



  Pasta rolls on top of white sauce

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