Lasagna Roll Ups

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A fun take on traditional lasagna. Lasagna Roll-ups taste like a classic lasagna but they are made a little differently.

Prep Time30

Cook Time30

Total Time1

Course: Family Dinner Ideas

Cuisine: New Zealand

Keyword: Lasagna roll ups, lasagna rolls, lasagne roll ups

Servings:

Calories: 531kcal

Author: Stacey

1 onion finely diced
2 carrots grated
2 cloves garlic crushed
2 Tablespoon olive oil
400 grams minced beef 5 % fat
50 grams tomato paste
200 grams diced tomatoes I use flavoured diced tomatoes with onion garlic and basil.
½ cup beef stock
1 Tablespoon Italian herbs
½ cup rolled oats
salt
pepper

Finely dice your onion, crush the garlic and grate the carrots
Heat the olive oil in a fry pan on medium heat, add the onion, garlic and carrots, and saute until soft and fragrant.
Increase the temperature of the pan to high, add the beef mince and fry until browned.
Reduce the temperature of the pan to medium heat, stir the tomato paste through the browned mince and cook for 1-2 minutes.
Add the Italian herbs, beef stock, rolled oats and first measure of diced tomatoes to the mince, cook for 10 minutes or until the meat sauce has reduced.
Season the meat sauce with salt and pepper

Preheat your oven to 180 degrees Celsius (360 F)
While the meat sauce is cooking defrost the frozen spinach
In a mixing bowl combine the defrosted spinach, cottage cheese nutmeg and salt and pepper.
Lay out the fresh lasagne sheets, and spread each sheet with a layer of the spinach and cottage cheese mixture, leaving the last quarter of the pasta sheet empty.
Top the spinach and cottage cheese layer with the meat sauce.
Roll up the pasta sheets with the fillings
Place in a baking dish, pour over the second measure of diced tomatoes and top with grated cheese.
Bake for 30 minutes in your preheated oven.

This recipe is suitable for freezing in an air tight container for up to four months.
Carrots: This can be substituted for any grated vegetables, you could try zucchini, mushrooms, pumpkin, butternut squash or peeled and grated aubergine.
Rolled oats: These are not essential they just make the meat go a little further, for a GF option try quinoa flakes.
Ground beef: This can be substituted for lentil, ground turkey, minced pork, minced chicken or lamb mince.
Cottage cheese: This can be substituted for ricotta cheese
Nutmeg: Not essential but is a lovely flavour enhancer for spinach.
Pasta sheets: I use fresh pasta sheets, if you are using dried sheets you will need to parboil them so they are soft and can be rolled up!