Summary: I love meals that are easily split into meaty and vego. It really works in my house. You could make all vego or all beef if you fancy. For all vego you’ll need two heads of broccoli and for all meaty you’ll need 600g mince. Each lasagna roll is a serve when served with bread and salad. I made four of each kind. If you have a big family, you could stretch this to 12 rolls by not adding ricotta to the top and increasing the mince to 1kg or 2 large heads of broccoli for the vego. Or you could combine and have beef and broccoli. See, lots of options!
Ingredients
- 1 tblsp garlic olive oil
- 250g beef mince
- 1 small onion, roughly chopped
- 500g ricotta – lite ok
- 1/3 cup finely grated fresh Parmesan plus extra
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 bunch flat leaf parsley
- 1 bunch basil
- 1 egg
- 700g passata or pasta sauce
- 4 fresh lasagna sheets
- 1 small head broccoli chopped
- 1/2 cup grated mozzarella
Instructions
- Pre heat oven to 180C.
- Add the oil and mince to a fry pan and cook until browned and cooked through. Drain and set aside.
- Add the onion to the bowl of a food processor and blitz until very finely chopped. Add the parsley, basil, ricotta, 1/3 cup of Parmesan, salt, pepper and egg and blitz till combined.
- Pour half the passata over the base of your casserole dish or dishes.
- Cut each lasagna sheet in half, so you have two long strips. Use a spatula to spread the herby ricotta mix over each lasagna strip. Add beef or broccoli over the lasagna sheet. Roll up the lasagna sheets and place seam side down on the saucy baking dish. Repeat.
- Top lasagna rolls with any remaining ricotta, remaining passata and top with Parmesan and mozzarella to taste.
- Bake for 40 mins or till cooked through and bubbly. Serve with salad and bread.
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