We love lasagna in our house and this is such a lovely twist on the classic lasagna. It has such a great visual appeal too. These Lasagna Roll Ups use fresh lasagna sheets which you can get from the supermarket.
Think a lovely rich meat sauce, with the best cheese sauce you have tasted, and those lovely fresh lasange sheets, topped with mozzarella and baked until bubbling. Doesn’t that sound like heaven!
When you cook the dish you end up with little pools of cheese sauce in and around the rolls. My family loved them and I hope yours do too.
I have used a lovely pasta sauce from Providore but you can use 400 grams of your favourite pasta sauce if you cant find this one.
Extra veg? You could add baby spinach and grated zucchini and carrot to the meat mixture to up the vegetable content.
Can I swap out the beef? Absolutely, you could use pork or chicken mince in this dish.
Would it freeze well? Whilst I haven’t tested it, I think it would freeze really well. Cook the whole thing and freeze afterwards. Or freeze before finishing in the oven and thaw out and place in the oven to cook, then serve.
Beef Lasagna Roll Ups
- 1 tablespoon olive oil
- 1 brown onion finely chopped
- 1 carrot finely diced
- 900 grams beef mince
- 2 garlic cloves crushed
- 1/4 cup chopped herbs I used rosemary, thyme, and flat leaf parsley
- 2 tablespoons tomato paste
- 1 x 400 gram jar Providore Pasta Sauce Italian Vine ripened Tomatoes with Bell Peppers
- 3/4 beef or vegetable stock
- 50 g butter
- 1/4 cup white flour
- 2 cups milk
- 1 cup grated cheese Colby or tasty
- ½ cup grated mozzarella
- 400 g packet fresh lasagna sheets
- 1 tablespoon salt
Heat oil in a large, pan over medium heat. Add onion & carrot. Cook, stirring, until onion has softened, around 5 minutes
Add mince. Cook, breaking up mince with a wooden spoon, until brown, around 8 minutes. Add garlic and herbs. Cook until fragrant, around 1 minute.
Take 2 tablespoons of the providore pasta sauce out and reserve for later, add the rest of the jar to the mince along with the stock and tomato paste. Bring to a boil then turn the heat down and simmer for around 20 minutes or until thickened, taste and season with salt if needed. Set aside to cool.
For the cheese sauce melt butter in a saucepan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually add some milk, stirring until smooth and combined. Return to heat. And slowly add the rest of the milk. Stirring. Take off the heat once you are happy with the consistency and season with salt and add the grated Colby/tasty cheese.
Preheat the oven to 160C fan bake.
Grease a 10-cup-capacity baking dish. It needs to be around 6 cm deep.
Take your 2 tablespoons of reserved pasta sauce & spread over the baking dish. Place 1 lasagna sheet on a flat surface. Leaving a 1cm border on one short side, spread sheet evenly with around 1/3 cup cheese sauce. Then spread over around 1 cup Bolognese mixture. Starting at the opposite end to border, roll up to enclose filling. Cut into thirds. Place, cut-side up, in prepared dish. Repeat with the cheese sauce, remaining lasagna sheets and Bolognese mixture, pack the rolls in tightly as possible. Add the leftover cheese sauce around the edges of the rolls. Bake for 10 minutes covered in foil.
Sprinkle with remaining mozzarella. Bake, uncovered, for a further 20 to 25 minutes or until golden.
Serve with bread and a green salad
I used a combination of thyme, rosemary and parsley but sage or oregano would also be great.