INGREDIENTS

1 – 370 grams Angel Krem Queso
1 tbsp olive oil
½ kilo lean ground beef
½ cup chopped carrots
½ cup chopped onions
½ cup chopped celery
2 tsp garlic
1 tsp dried Italian seasoning
¼ cup white wine
4 cups Italian spaghetti sauce (set aside 1 cup for meat sauce)
1 tsp salt, or according to taste
Pinch of ground black pepper
10 sheets cooked lasagna
1 tbsp butter
1 tbsp flour
¼ cup grated Parmesan cheese
1 tbsp chopped parsley

PROCEDURE

1. Heat olive oil in a large saucepan. Add beef and cook until meat changes in color. Stir in carrots, onions, celery, garlic and Italian seasoning. Cook until beef is nicely browned. Add wine and stir to deglaze pan. Pour 1 cup of spaghetti sauce. Season with salt and pepper and simmer for about 10 minutes to let flavours blend. Remove from heat and cool for about 15 minutes. Spread about 2 to 3 tablespoons of meat sauce on a sheet of lasagna. Roll up then set aside.
2. Melt butter in a small saucepan. Add flour and cook until bubbly. Stir in Angel Krem Queso and parsley. Cook while stirring constantly until thickened. Remove from heat.
3. In a large baking dish, pour remaining spaghetti sauce. Arrange lasagna rolls then pour cream sauce on top. Top with Parmesan cheese and bake at 350ºF preheated oven until boiling.