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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
6 no-boil lasagna noodles |
2 1/2 cups milk |
1 tablespoon cornstarch |
2 tablespoons unsalted butter |
1 small onion, chopped |
2 tablespoons all-purpose flour |
4 ounces extra-sharp cheddar cheese, shredded |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
3/4 pound lean ground round |
1 (10 oz.) package frozen broccoli, thawed and drained |
3 tablespoons fine bread crumbs |
1 tablespoon olive oil |
1 tablespoon chopped parsley |
Directions:
1. Place noodles in a bowl of very hot water and let stand. Place 1/2 cup milk in a bowl, whisk in cornstarch and set aside. Microwave remaining milk at full power for 2 minutes.
2. Melt butter in a heavy saucepan over medium heat. Add onion and cook for 5 minutes. Add flour and whisk to make a paste. Gradually whisk in hot milk. Whisk cornstarch and milk into hot sauce. Bring to a boil, whisking; continue to whisk for 2 minutes. Remove from heat; stir in Cheddar, salt and pepper. Remove 1 cup cheese sauce and set aside. Let remaining sauce cool in pot.
3. Cook ground round over medium heat until browned. Transfer beef with a slotted spoon to cheese sauce in pot; stir in broccoli.
4. In a small bowl, mix bread crumbs, olive oil and parsley. Preheat oven to 400°F.
5. Butter a 9-inch square baking dish. Lay 1 noodle on a work surface; top with 1/2 cup beef mixture and roll up; transfer to dish. Repeat with remaining noodles. Spoon Cheddar sauce on rolls and sprinkle breadcrumb mixture on top. Bake until bubbly, 15 to 20 minutes.
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