Instructions:
Prepare the Filling:
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, cooking until browned. Season with salt and pepper. Remove the beef from the skillet and set it aside.
Using the same skillet, sauté the onion, green bell pepper, red bell pepper, and garlic. Cook until soft, about 5-7 minutes. Season with salt and pepper.
Combine the cooked beef with the sautéed vegetables. Let this mixture cool slightly.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly, until the sauce thickens (around 5 minutes).
Stir in the shredded provolone and mozzarella cheeses, mixing until melted and smooth. Season with salt and pepper, then set aside.
Assemble the Lasagna Rolls:
Preheat your oven to 375°F (190°C).
Lay out the cooked lasagna noodles flat on a clean surface.
Spread 1 tablespoon of ricotta cheese on each noodle. Add a spoonful or two of the beef and veggie mixture, followed by a sprinkle of shredded provolone or mozzarella.
Roll each lasagna noodle and place them seam-side down in a greased baking dish.
Top and Bake:
Pour the cheese sauce evenly over the lasagna rolls, ensuring they’re well-covered.
Top with the shredded mozzarella and provolone cheeses.
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve:
Allow the lasagna rolls to cool slightly before serving. These rolls are delicious on their own or served alongside a salad or garlic bread.
Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6
