• 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

• Put ricotta, egg, parsley, salt and pepper in a medium bowl. Add 3 cups of the cheese mix and stir to combine