Lasagna Rollups with Bechamel Sauce

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“I cut this recipe out of something (looks like maybe a newspaper a year or so ago), and it is terrific. My family doesn't eat the old fashioned lasagna anymore!”

Ingredients Nutrition

  • 12 -15 lasagna noodles
  • 1 12-2 lbs beef, ground (or use 1/2 beef and 1/2 pork)
  • 1 package Betty Crocker's hamburger helper (or any mix of meat loaf seasonings and bread crumbs)
  • 1 jar medium spaghetti sauce (I use garlic and onion)
  • 1 cup parmesan cheese, shredded (not the kind in the can)
  • 1 bay leaf
  • 3 cups light cream or to taste milk (or a combination)
  • 13 cup butter (5 1/2 Tbsp)
  • 2 teaspoons instant chicken broth
  • 13 teaspoon pepper
  • 1 teaspoon salt
  • 1 dash nutmeg


  1. Preheat oven to 350.
  2. Cook noodles in salted, boiling water until just tender. Drain and place in large bowl of cold water and drain on paper towels.
  3. Cook ground meat in microwave until done. Mix cooked meat and breading mix from meatloaf mixture until well blended.
  4. Spread meat mixture in thin layer on noodles and roll up jelly roll fashion (don't roll too tightly).
  5. Spread all of sauce over bottom of 9/13 baking dish and arrange roll ups, seam side down on sauce.
  6. Cover with foil and bake 30 minutes at 350*.
  7. Meanwhile, scald milk and bayleaf (I use microwave). Let stand 5 minutes and remove leaf.
  8. Melt butter in medium sauce pan, stir in flour, and cook stirring constantly with wooded spoon until mixture bubbles.
  9. Stir in scalded milk, instant chicken broth, salt, pepper and nutmeg.
  10. Continue cooking and stirring until sauce thickens and bubbles (about 3 minutes), and remove from stove.
  11. After rollups have baked 30 minutes, remove foil and spoon bechamel sauce over top and sprinkle with parmesan cheese.
  12. Bake 10 minutes more or until bubbly hot and sauce is golden.
  13. It's not nearly as hard to make as it sounds, and the results are wonderful! All you need to round out the meal is a salad, and garlic bread if desired.

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