Preparation:

Step 1:

Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.

Step 2:

Heat a large skillet over medium heat. Add the olive oil and ground beef. Cook the beef until fully browned, breaking it up with a spatula as it cooks. Remove the beef from the skillet and set aside.

Step 3:

In the same skillet, add the diced onion, green bell pepper, and sliced mushrooms. Sauté the vegetables until softened and slightly caramelized, about 5 minutes.

Step 4:

Return the cooked ground beef to the skillet with the vegetables. Stir in ketchup, Worcestershire sauce, salt, and black pepper. Mix well and cook for another 2-3 minutes to combine flavors. Remove the skillet from heat.

Step 5:

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to create a roux. Slowly pour in the milk and beef broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 4-5 minutes.

Step 6:

Reduce the heat and stir in 1 cup of shredded cheddar cheese until it melts completely. Remove the cheese sauce from the heat and set aside.

Step 7:

Spread a thin layer of cheese sauce at the bottom of a baking dish. Take one lasagna noodle and spread a portion of the beef and vegetable mixture evenly across its surface. Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles.

Step 8:

Pour the remaining cheese sauce over the rolled noodles, ensuring they are well coated. Sprinkle the top with the remaining 1 cup of shredded cheddar cheese.

Step 9:

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 10:

Let the lasagna rolls rest for 5 minutes before serving to allow the flavors to meld.