Elegant Rolled Lasagna with Veal and Cheese

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Bking time:  55 minutes
Makes:  8 to 12 servings

12 lasagna noodles, about 1/2 (500g) pkg (not oven-ready noodles)
1 tbsp olive oil
1 lb (500g) lean ground veal or ground chicken
2 crushed garlic cloves
3 tbsp butter
4 shallots, finely chopped, or 2 crushed garlic cloves
1/3 cup all purpose flour
1 cup dry white wine
3 cups half and half cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground nutmeg
1 cup freshly grated Parmesan cheese
475 g container ricotta cheese
2 cups spaghetti or pasta sauce
1 cup grated mozzarella or mild provolone cheese

1. Preheat oven to 350F.  To cook lasagna noodles, place a large pot of salted water over high heat. When boiling, add noodles and cook, uncovered, stirring occasionally, until al dente.  Check recommended cooking times on package, noodles usually take about 12 to 14 minutes.  Drain noodles and immediately rinse under cold water.  Lay drained wet pasta in a single layer on a piece of waxed paper.  Cover with another piece of waxed paper and let stand at room temperature.
2. Meanwhile, heat oil in large frying pan set over medium high heat.  Crumble in meat and sprinkle with garlic.  Saute just until meat loses its pink colour, about 5 minutes.  Stir often with a fork to keep meat separated.  Remove from heat and set aside.
3. To make cream sauce, melt butter in a large saucepan set over medium heat.  Add shallots and cook, stirring often, until soft, about 2 minutes.  Add flour and stir constantly until mixture bubbles, about 2 minutes.  Then gradually stir in wine, cream, salt, pepper and nutmeg.  Stir frequently until mixture thickens and boils, about 8 minutes.  Remove from heat and stir in 1/2 cup Parmesan.
4. Then, stir ricotta cheese with remaining 1/2 cup Parmesan and 1 cup hot cream sauce until evenly blended.  Mix in cooked veal.  Taste and add more salt, pepper and nutmeg, if you wish.  Spread spaghetti sauce in bottom of a 9 x 13 inch baking dish.  Spread each noodle with about 1/3 cup meat and cheese mixture.  Roll up and place noodle rolls, seam side down, in baking dish.  Repeat with remaining noodles.  If any veal mixture remains, dab over top of rolls in dish.  Rolls will not completely fill dish.
5. Pour cream sauce over pasta rolls.  Sprinkle with mozzarella cheese.  Bake, uncovered, in centre of preheated oven until rolls are hot and cheese is golden, about 55 minutes.  Serve with a tossed green salad.