Beefy Broccoli Roll-ups

Ingredients

• 6 no-boil lasagna noodles
• 2 1/2 cups milk
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 4 ounces extra-sharp Cheddar cheese, shredded
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3/4 pound lean ground round
• 1 (10 oz.) package frozen broccoli, thawed and drained
• 3 tablespoons fine bread crumbs
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley

Preparation

1. Place noodles in a bowl of very hot water and let stand. Place 1/2 cup milk in a bowl, whisk in cornstarch and set aside. Microwave remaining milk at full power for 2 minutes.
2. Melt butter in a heavy saucepan over medium heat. Add onion and cook for 5 minutes. Add flour and whisk to make a paste. Gradually whisk in hot milk. Whisk cornstarch and milk into hot sauce. Bring to a boil, whisking; continue to whisk for 2 minutes. Remove from heat; stir in Cheddar, salt and pepper. Remove 1 cup cheese sauce and set aside. Let remaining sauce cool in pot.
3. Cook ground round over medium heat until browned. Transfer beef with a slotted spoon to cheese sauce in pot; stir in broccoli.
4. In a small bowl, mix bread crumbs, olive oil and parsley. Preheat oven to 400°F.
5. Butter a 9-inch square baking dish. Lay 1 noodle on a work surface; top with 1/2 cup beef mixture and roll up; transfer to dish. Repeat with remaining noodles. Spoon Cheddar sauce on rolls and sprinkle breadcrumb mixture on top. Bake until bubbly, 15 to 20 minutes.