Lasagna Rolls
Serves 6
Prep Time 30 mins
Cooking 40 mins
Level low
Ingredients
- 12 strips, cooked to package instructions Lasagna sheets
- 450g Minced Beef
- 700g Mayor Tadam bil-Krema Bajda
- half can Mayor Diced Onions
- 1 tablespoon Pinto's Garlic Sauce
- to taste Sea salt and ground black pepper
- 1/2 teaspoon, dried Oregano
- 500g Hanini Ricotta
- 1 large Egg
- 50g Hanini Pekorin Mature Cheese
- 340g, shredded and divided Mozzarella
- to garnish Parsley
Preheat oven to 190˚C. Cook lasagna sheets in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.
In a deep pan, over medium-high heat, cook the ground beef until browned all over, breaking up with a spatula. Add the Mayor Diced Onions and cook until softened (3 minutes). Add Pinto's Garlic Sauce, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sautée another minute. Add the Mayor Tadam bil-Krema, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish
In a large bowl, stir together: the Hanini Irkotta, 1 egg, 1/4 cup Hanini Pekorin cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.
Arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup of the cheese mixture over the top of each noodle. Add a heaped tablespoon of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.
Spread the remaining meat sauce over the tops of the rolled lasagna and sprinkle on the remaining cups of mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.
Bake covered at 190˚c for 40 minutes. Remove foil and grill for another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.
You can prepare these rolled lasagne ahead of time by either...
- Fully assemble and bake, then cool to room temperature, cover, and chill. To serve, reheat portions in the microwave or oven until roll-ups are heated through and cheese is melted.
- Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil and refrigerate overnight or freeze up to 3 months. Bake refrigerated lasagna roll-ups at 375˚F for about 45 minutes. Bake from frozen at 190˚C for about 1 hour.
