Veal Cannelloni

In saucepan, heat oil over medium heat; cook onion, garlic and carrot, stirring, until onion is softened, about 5 minutes. Add tomato paste; cook, stirring often, for 3 minutes. Add tomatoes and wine, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Set aside.

Veal Filling: Meanwhile, in large skillet, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring, until softened, about 5 minutes.

Add veal; cook over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. Spoon off any fat. Transfer to large bowl; let cool for 5 minutes. Stir in eggs, Parmesan cheese, bread crumbs, parsley, salt and pepper. Set aside.

In large pot of boiling salted water, cook lasagna until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Arrange in single layer between damp tea towels.

Béchamel Sauce: In saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking constantly, until boiling and thickened, about 15 minutes. Whisk in Parmesan cheese and parsley.

In 13- x 9-inch (3 L) glass baking dish, spread 1 cup (250 mL) of the tomato sauce. Spoon 1/3 cup (75 mL) of the veal filling along 1 short edge of each lasagna sheet. Roll up and place in baking dish, making 2 rows. Cover with remaining tomato sauce. Pour b?amel over top; sprinkle with Parmesan cheese. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Add 15 minutes to baking time.)

Bake in 375°F (190°C) oven until sauce is golden and bubbly, about 45 minutes.