How to make
Finely chop a small onion and a clove of garlic.
In a pan, heat 1/2 cup of olive oil, briefly fry the onion and garlic and add the minced meat diluted with a little water. Continue to fry for another 5 minutes and pour the wine.
Wait a minute for the alcohol to evaporate, then add the mushrooms and peas.
Pour the vegetable broth, season with salt and a pinch of black pepper. Cover the pan and cook, until the sauce remains in fat. Remove the pan from the heat and leave it to cool.
Melt the butter in a pan, add the flour and fry briefly. Pour the cold milk, add salt and stir, until the Béchamel thickens. Flavor the finished Béchamel with a pinch of grated nutmeg.
In a pot of boiling salted water, blanch the crusts for 2-3 minutes. Cool them under running water for a second and spread them out on a towel.
On a large board, lay two of the crusts, by slightly overlapping them. Add the lasagna stuffing on top and sprinkle with grated parmesan. Roll up the crusts.
Cut the pasta into small rolls of about 40°F (2 cm). Pour the Béchamel on the bottom of a suitable baking pan. Arrange the rolls. Do the same with the other two crusts.
Pour the remaining Béchamel over the appetizing lasagna and sprinkle generously with Parmesan. Bake at 390°F (200°C) in a preheated oven for 15-20 minutes.
Serve the white lasagna roll ups warm.
Enjoy!
