Clinton's Rolled Lasagna

Bolognese Sauce

Step 1Heat the olive oil and butter in a medium sauté pan over medium heat.

Step 2Add the onion, celery, and carrots. Cook for about 7 minutes, until softened and the onion is translucent.

Step 3Add the ground beef. Season with salt, pepper, and nutmeg. Cook, stirring and breaking up the meat, until cooked through (do not brown aggressively).

Step 4Add the milk and simmer until almost completely evaporated. Milk solids will remain — that’s correct.

Step 5Add the white wine and simmer until almost completely evaporated.

Step 6Add the diced tomatoes and their juices. Stir well and bring to a gentle boil.

Step 7Reduce heat to very low and cook uncovered for at least 3 hours, stirring every 30 minutes. You’re aiming for a barely-there simmer.

Step 8If the sauce becomes too thick before 3 hours, add a small splash of water. Taste and adjust seasoning.

Step 9Cool completely, then refrigerate until ready to use.

Béchamel Sauce

Step 1Melt the butter in a medium saucepan over medium-high heat.

Step 2Add the flour and stir constantly to form a roux. Cook for about 2 minutes until lightly golden.

Step 3Slowly stream in the warmed milk, whisking constantly to prevent lumps.

Step 4Season with salt, pepper, and a small pinch of nutmeg.

Step 5Bring to a gentle boil, then reduce heat and cook for 3 minutes until thickened.

Step 6Remove from heat. Cool completely before using.

Simple Red Sauce

Step 1Combine crushed tomatoes, butter, onion halves, salt, and pepper in a medium saucepan over medium heat.

Step 2Simmer gently for about 45 minutes, stirring occasionally.

Step 3Discard the onion. Taste and adjust seasoning.

Rolled Lasagna Assembly & Bake

Step 1Preheat oven to 400°F.

Step 2Lightly flour a work surface and lay out one fresh lasagna sheet.

Step 3Spread a thin, even layer of cooled béchamel over the pasta.

Step 4Crumble cooled bolognese evenly over the béchamel.

Step 5Sprinkle with grated mozzarella and Parmigiano-Reggiano.

Step 6Roll the pasta sheet tightly into a log.

Step 7Using a sharp or serrated knife, slice the log into rounds about 2–2½ inches thick.

Step 8Repeat with remaining pasta, béchamel, and bolognese. Reserve a small amount of mozzarella for topping.

Step 9Ladle about ½ cup of simple red sauce into the bottom of the baking dish.

Step 10Place the lasagna rolls into the dish, cut-side up, packing them snugly together.

Step 11Spoon remaining red sauce over and between the rolls. Top with reserved mozzarella.

Step 12Cover loosely with foil and bake until heated through (timing depends on how cold the rolls were).

Step 13Remove foil for the final few minutes to lightly brown the mozzarella. Broil briefly if needed — do not walk away.