Lasagna Roll Ups
A fun take on traditional lasagna. Lasagna Roll-ups taste like a classic lasagna but they are made a little differently.
Servings: 6
Calories: 531kcal
Ingredients
Meat sauce
- 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
Lasagne roll ups
- 100 grams spinach frozen chopped
- 250 grams cottage cheese
- ½ teaspoon ground nutmeg
- salt
- pepper
- Fresh pasta sheets
- 600 grams diced tomatoes
- 1 cup grated cheese
Instructions
Meat sauce
- 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
Lasagne roll-ups
- 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.
Notes
- 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!
Nutrition
Calories: 531kcal | Carbohydrates: 42g | Protein: 29g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 458mg | Potassium: 910mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5524IU | Vitamin C: 22mg | Calcium: 278mg | Iron: 6mg