Support the brands that support Foodbank. This recipe is made with Ardmona Diced Tomatoes
Ingredients
1/3 cup olive oil
500g beef mince
1 brown onion, finely diced
2 x 400g can Ardmona Diced tomatoes
3 cloves garlic, crushed
2 tablespoons Italian seasoning
8 fresh lasagne sheets, cut in half, length ways
Salt and pepper
Method
Preheat oven to 180°C
Heat 1 tablespoon of oil in a large non-stick fry pan over a medium high heat. Cook mince, breaking up with a wooden spoon. Add the onion and cook, stirring until meat is brown and onions are soft
Add the tomatoes, garlic, herbs and 1 tablespoon of Italian seasoning. Stir the sauce over a low heat, then simmer covered for 10 minutes
Meanwhile, make the Ricotta Cheese filling
Before assembling the roll-ups, evenly spread 1 tin of the diced tomatoes over the base of a 6-cup oven proof baking dish
Prepare the pasta by lining the lasagne sheets in a single layer on a lined baking tray
Spread ¼ cup of cheese mixture over each of the lasagne sheets. Then spread a heaped tablespoon of the meat sauce mix on top of the ricotta cheese
Roll up each filled lasagne sheet, and arrange in the baking dish standing upright, nestling them close together
Cover with any remaining meat sauce and sprinkle remaining cheese over
Carefully tent an extra long piece of aluminium foil to cover the bake, ensuring it does touch the cheese. Bake for 30 minutes or until pasta is cooked. Remove foil and cook for a further 5 minutes to allow lasagne to turn golden and slightly crisp
Serve with Mount Franklin water
Ricotta Filling
Ingredients
500g ricotta
1 egg, whisked
1/3 cup flat leaf parsley, chopped, plus extra to serve
3 1/2 cups three cheese blend
Method
Put ricotta, egg, parsley, salt and pepper in a medium bowl. Add 3 cups of the cheese mix and stir to combine
Tips & Hints
We used Devondale Three Cheese Blend in this recipe
