Bechemel Sauce

3 tablespoons Butter

4 tablespoons All-Purpose Flour

1-1/4 cups Whole Milk

1 teaspoon Salt

1/8 teaspoon Freshly Ground Nutmeg


1 (15 ounce container Whole-Milk Ricotta Cheese

1 (10-ounce Box Frozen Chopped Spinach, thawed and squeezed dry

1 cup plus 2 tablespoons freshly Grated Parmesan Cheese

1/2 pound Ground Sirloin

1/2 pound Ground Italian Sausage

1 large Egg, lightly beaten

1 teaspoon Salt, plus more for pasta

1/2 teaspoon Freshly Ground Black Pepper

12 dried Lasagna Noodles

1/4 cup Salt

1/2 cup Olive Oil

1 stick Butter

6 cloves Garlic

2-3 Cups Spaghetti Sauce (my recipe or jar spaghetti sauce)

1 cup shredded Mozzarella Cheese

Melt the butter in a medium heavy saucepan over medium-low heat.  Add the flour and cook for 3 minutes, whisking continuously.  Whisk in the milk.  Increase the heat to medium-high.  Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.  Whisk in the salt, pepper, and nutmeg.

In a skillet over medium to high heat, brown the sirloin and the Italian sausage until it is cooked thoroughly.

In a medium bowl, stir together the ricotta, spinach, and 1 cup of the Parmesan  cheese, meat and sausage mixture, egg, the salt and the pepper, until well blended.

Melt butter and add minced garlic, mix well and set aside.

Bring a very large pot of water to a boil over high heat and add your salt and olive oil.   Add the lasagna noodles and cook until just tender, but still firm to the bite, stirring frequently to prevent the noodles from sticking together.  Keep an eye on these noodles so they do not get overdone because they will continue to cook in the oven.  Drain.  Arrange the noodles in a single layer on baking sheet to prevent them from sticking.  I actually just laid out some wax paper and placed the noodles on them. 

Preheat the oven to 400 degrees.  Butter a 13 X 9 X 2 baking glass baking dish.  Spread the cream sauce over the bottom of the prepared dish.

Lay out a lasagna noodle on a flat work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle.  Drizzle about 2 teaspoons of the garlic butter over the ricotta mixture. I only used 1 teaspoon of the garlic butter but, after eating it, decided next time I make it I will use 2 teaspoons because I LOVE garlic!!!  Roll up the noodles and arrange the rolls, seam side down and not touching one another atop the cream sauce.  Repeat with the remaining noodles and ricotta mixture.  Spoon 1 cup of the spaghetti sauce over the lasagna rolls, sprinkle with a light amount of salt, then sprinkle with the mozzarella and remaining  2 tablespoons of Parmesan cheese. 

Cover the dish tightly with foil.  Bake until the rolls are heated through and the sauce bubbles, about 20 minutes.  Uncover and bake until the cheese on top is golden, about 15 minutes longer.  Let stand for 10 minutes.


Heat the remaining spaghetti sauce in a small, heavy saucepan over medium heat until hot. 


Transfer sauce to a sauceboat and serve alongside.