• Preheat oven to 400F/200C.
• Place your Fluted Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Cook your pasta as indicated on the packet, al dente. 10min for me. Toss with a little bit of Rosemary oil so the pasta does not stick while the rest is being prepared. Lay them flat on your bonMAT™. Set aside.
• While your pasta are cooking, prepare your Bolognese sauce.

BOLOGNESE SAUCE

• Peel and cut your yellow onion and carrot into 6-8 pieces. Chop them using the eco-chop. Set aside.
• Heat a frying pan on medium. Once hot, add the Rosemary oil, chopped onion and carrot. Cook until golden. Then, add the gound meat, tomato paste, Tomato herb Tapenade and Oregano. Cook and let it reduce until there is no more liquid in the pan (10min for me). Set Aside.
• While your Bolognese Sauce is simmering, prepare your Béchamel Sauce.

BÉCHAMEL SAUCE

• In a sauce pan, heat butter on medium until melted. Then add, flour.
• Add salt and pepper (season to taste), and whisk in the milk. Continue to whisk until the Béchamel thickens (10-15min)
• Once the Béchamel is ready, set aside.

ASSEMBLY

• Preheat oven to 400F/200C.
• On your Lasagna Sheet, spoon some Béchamel Sauce along the Pasta. Then, spoon some Bolognese sauce on top. Add some cheese. Then, carefully roll it and place it in your Flexipan® seam side down. Repeat until your have used all your Lasagna.
• Brush the remaining Béchamel Sauce on top and add more cheese. Cover with your bonMAT™.
• Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).
• Once your Quick Lasagna Rolls Bake is out of the oven, let it cool down for about 10min. Then, Serve and Enjoy with a salad on the side. Bon Appétit!