Lasagne Roll Ups with Beerenberg Australian Tomato Sauce
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Italian
Servings
6
Prep Time
25 minutes
Cook Time
20 minutes
FUN FACT: Did you know lasagne originally started out as a vegetarian dish? Crazy, but it's true! Early versions featured layers of pasta, vegetables, and herbs, highlighting the simplicity of these ingredients.
However, our favourite is the classic lasagne with minced meat, made even more delicious with Beerenberg’s Tomato Sauce and generously topped with HEAPS of cheese.
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 500 grams beef mince
- 1 Jar Beerenberg Tomato Sauce
- 1 cup water
- 1 Pinch salt and pepper, to taste
- 1 375g packet fresh lasagne sheets
- 100 grams grated tasty cheese
Directions
Preheat the oven to 180 degrees C. Grease a baking dish (with oil spray or oil and brush).
Heat the olive oil in a sauepan, add the garlic and minced beef. Cook over medium heat to brown, breaking up the mince with a wooden spoon.
Add the Beerenberg Tomato Sauce and water and allow to simmer for 10 to 15 minutes or 'til a little reduced. Season to taste with salt and pepper.
Allow to cool a little. Cut the lasagne sheets into half. Place a spoonful of the meat mixture on the pasta sheet and gently roll up.
Place the lasagne rolls into the greased baking dish. The rolls need to fit snug into the dish.
Drizzle the top of the rolls with any remaining sauce.
Sprinkle with the grated cheese and bake in the oven for 20 minutes or 'til glolden on the top.
