If you are looking for a different way to serve lasagne, this is the recipe for you. This method uses fresh lasagne sheets and you ‘wrap’ the meat in the pasta rather than layering the ingredients. It does take a little more time to prepare but it cooks quicker and the result is full of flavour. I think it is easier to serve this compared to traditional lasagne as the scrolls are easy to scoop up to form portions.
One tip is to make sure that the meat sauce is initially quite dry – if you have too much tomato in the mixture then you will find it impossible to enclose with the pasta. Beef mince (ground) with a low fat content will also work better. Once you have the scrolls in the dish you then add extra tomato sauce and also your creamy pasta sauce.
This will easily serve 6 people, especially if you team it with garlic bread and a green salad.
Ingredients – serves 6:
1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 600g/21 oz beef mince (low fat works best)
- 8 button mushrooms, finely sliced
- 1 teaspoon dried oregano
- freshly ground black pepper, to season
- 700g/25 oz jar tomato passata (or any tomato pasta sauce)
- handful of fresh chard or spinach leaves, optional, sliced
- 1 and 1/2 cups grated cheese (I used Tasty, which is like cheddar)
- approx 400g/14 oz fresh lasagne sheets
- approx 500g/18 oz jar your favourite creamy pasta sauce (I used Dolmio Creamy Mushroom)
- fresh parsley leaves, to serve
- Put the oil into a medium saucepan and then add the onion and garlic. Cook over a medium heat until the onion is just starting to turn translucent.
- Add the beef and cook, stirring occasionally to break up any lumps, until the meat is browned.
- Add the mushrooms, oregano and a good seasoning of black pepper, then stir.
- Add 1 and 1/2 cups of the tomato passata and stir. Bring the sauce to the boil then turn the heat down and simmer for 15 minutes.
- Turn the heat off and add the sliced chard or spinach leaves, if you are using them. They will wilt from the heat of the sauce.
- Set the sauce aside to cool for 30 minutes, stirring occasionally.
- Heat your oven to 200C/180C fan forced/390F.
- Spray a shallow ovenproof dish with cooking spray or grease with a little bit of extra olive oil.
- Spread half of your creamy pasta sauce over the base of the dish.
- Add about half of the grated cheese to the meat mixture and stir to mix.
- Take a lasagne sheet and put a few spoonfuls of the meat mixture in a line down the middle. Wrap the edges of the sheet over to form a lasagne ‘scroll’.
- Cut the scroll in half or thirds – that depends on the size of your sheet and the depth of your dish. (You want to be able to stand the cut roll in the dish so that the top of the pasta sticks up very slightly above the rim of the dish.)
- Put the lasagne scrolls into your prepared dish. This works best if you start with one row around the edge of the dish then fill in towards the middle.
- Once your dish is full, spoon the remaining tomato passata around the lasagne scrolls. Try to get some into each of the gaps.
- Now repeat the above step using the remaining creamy pasta sauce.
- Scatter over the remaining grated cheese.
- Cook for 20 minutes, until bubbling and golden.
- Remove from the oven and set aside for 10 minutes before serving topped with the fresh parsley.