A warm and tasty meal that the whole family will love. These Lasagne Roll-ups reheat well so if you have leftovers they are a great option for lunch the next day.
How long will it take?
1 hour 10 minutes
What’s the serving size?
What do I need?
4 tbsp olive oil
175g beef mince
¼ cup finely chopped brown onion
1 can crushed tomatoes
3 cloves garlic, minced
3 tbsp fresh chopped basil, plus extra for serving
½ tsp dried oregano
Salt and pepper, to taste
3 tbsp fresh flat leaf parsley, plus more for serving
2 ½ cups mozzarella, grated
¾ cup parmesan, grated
12 uncooked fresh lasagne noodles or cut lasagne sheets in half lengthways to form a long rectangle
How do I make it?
Preheat oven to 190C.
Drizzle 1 tablespoon olive oil into a large frying pan. Heat over medium-high heat, add beef mince and onion and cook until meat is browned.
Add crushed tomatoes, garlic, basil, oregano and 1 tablespoon olive oil and stir. Season with salt and pepper and cover with a lid and leave to simmer.
Place lasagne noodles in a large pot of boiling water for 45 seconds to 1 minute to soften slightly. The lasagne needs to be soft enough to roll.
Drain lasagne. Line a baking tray with baking paper and give the paper a light spray with non-stick cooking spray. Place each piece of lasagne on the paper, lined up in a row.
Stir together ricotta, egg, salt and pepper with a fork until well combined. Add chopped parsley, 2 cups mozzarella and ½ cup parmesan and mix well.
Spread 1/3 cup of meat mixture into the bottom of a baking dish.
Spread a thin layer of the ricotta mix over each lasagne noodle and then spread a heaped tablespoon of the meat sauce along the top of the cheese.
Starting at the short end roll the lasagne to form a roll-up. Repeat for each piece. Arrange pieces seam-side down on top of the meat mixture in the baking dish. Cover lasagne roll-ups with any remaining meat mixture and sprinkle with remaining mozzarella and parmesan.