Sunday lunch in Italy it rhymes with only one dish (or almost): le lasagna! Made up of simple ingredients, once removed from the oven, they conquer for their creaminess and gluttony. The lasagna Bolognese are the most classic recipe with puff pastry, ragù is bechamel that make up many layers in a pan. But if we offered you the same lasagna by the way swivel?

The preparation is the same as the traditional lasagna, you just need to improve on the technique ofrolling up. The result will be an even more crunchy crust. Here is the recipe, while in the gallery you can find 5 variants on the topic really greedy.

How to make lasagna rolls

The ingredients

We give you the ingredients to make the "real" Bolognese lasagna, the original recipe of which is deposited at the Bologna Chamber of Commerce. For the ragù you will need: 300 g of coarsely ground beef, 150 g of pork belly, 50 g of carrot, 50 g of celery stalk, 50 g of onion, 300 g of tomato sauce or peeled tomatoes, half a glass of dry white wine, half a glass of whole milk, broth, extra virgin olive oil or butter, salt and pepper to taste. For the lasagna you will need: 400 gr of white flour, 2 eggs, 250 gr of spinach. For the béchamel, finally: 100 grams of flour 00, 100 grams of butter, 1lt of fresh whole milk, fine salt and nutmeg to taste.

The procedure

Start with the ragù, which is the recipe that takes the longest. Chop the bacon and fry it with the oil, butter and the chopped celery, carrot and onion. Then, add the ground coffee and let it flavor, blend with the wine and let it evaporate. At this point, add the tomato puree and simmer everything for about two hours. After about an hour and a half, add the milk to dilute the acidity of the tomato and season with salt and pepper.

Now move on to the homemade pasta: add the flour, eggs and spinach previously boiled and sieved on a pastry board. Knead and with the help of a rolling pin, roll out the dough until you get very thin cloths of dough. Obtain large squares to boil later and let them dry on a cloth.

Now it's time for the béchamel: in a saucepan melt the butter over low heat, incorporating the flour little by little with the help of the whisk. The roux must turn golden: at this point add the milk, salt and nutmeg.

Here comes the funniest moment, that of assembly. Take your squares and stuff them first with a sauce of bechamel and then with a spoonful of meat sauce, taking care to leave the edges free. Roll the pastry on itself, then with a sharp knife cut out the roll of swivels of about 3 cm each. Take a baking dish, butter it and then pour a little béchamel on the bottom. Then garnish it with the swivels. Cover with more béchamel. Preheat the oven to 160 ° and bake for about half an hour. Remove from the oven and serve hot.

Browse the gallery for other recipes of lasagna rolls