Cheesy Beef Lasagna Rolls With Parmesan Dip

How to Make Cheesy Beef Lasagna Rolls With Parmesan Dip

1. For the ground beef:

   Heat the oil in a skillet over low heat and add the onion. Cook and stir for 1 minute.

2. Turn the heat to medium, then add the ground beef. Break it into smaller pieces using a wooden spatula and let it cook for 1 minute without stirring it.
3. Add the dried oregano and season with salt and pepper. Stir occasionally until it browns.
4. Add the red wine and tomato sauce and stir. Add the fresh thyme and stir more. Remove from heat.
5. For the dip:

   Melt the butter in a saucepan over low heat. Add the flour and stir. Keep stirring while gradually adding all the milk.

6. Add the parmesan, season with salt and pepper, and stir until it starts bubbling. Add the dried oregano and fresh thyme, stir a little and remove from heat.
7. For the rolls:

   Quarter each Emmental slice into 4 equal squares.

8. Place a lasagna sheet on the work surface, add an Emmental square, and 1 tablespoon of ground beef mixture. Then roll. Do this with all the remaining lasagna sheets.
9. Fill a skillet halfway with vegetable oil and heat it. Add the rolls into the skillet and cook them on both sides until white spots start forming on the lasagna. Fry them in batches.