Bolognese lasagna

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Wheat flour

  White, all-purpose, unenriched

  ⅛ cup or 13g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Wonton wrappers

  (includes egg roll wrappers)

  800g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Ground beef

  80% lean meat / 20% fat, patty, cooked, pan-broiled

  500g

Directions

1. Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt, and pepper. Remove from heat.
2. Stir fry the ground beef, stir in the tomato sauce and cook on low heat.
3. Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
4. Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.