Lasagne Rolls
A different way how to use Lasagne sheets. This is a vegetarian version using Quorn which you can substitute for the traditional minced beef, however, I find that when using Quorn, it makes it easier to digest without sacrificing the taste.
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Ingredients for 3-4 Persons:
1pkt Quorn Mince
1tsp Olitalia E/V Olive Oil
1 Onion
300g Tomato Sauce or Crushed Tomatoes
1tsp Tomato Paste (kunserva)
1/2tsp Dry Basil
1/2 Glass Red Wine
250g Ħanini Irkotta
2tbsp Grated Parmesan
1 Egg
1tbsp Fresh Parsley
A Pinch of Ground Nutmeg
6 Fresh Lasagne Sheets
200ml Ready-Made Béchamel Sauce
200g Shredded Mozzarella
Salt & Pepper
Directions:
Heat up a skillet on a medium - high flame and add the Olive Oil.
Finely chop the onion and fry it in the oil until it softens.
Add the Quorn mince directly from the freezer and cook for 2 minutes stirring frequently.
Add the tomato sauce, paste and basil and mix well.
Season to taste and finish off with the red wine.
Give it a stir and let it simmer on a gentle flame for 5 minutes.
To prepare the cheese filling simply combine the irkotta, Parmesan, Egg, Chopped Parsley, Nutmeg and Salt & Pepper. Mix well.
To assemble, simple make a thin layer of cheese sauce over your lasagne sheet, followed by a thicker layer of meat sauce.
I am using fresh pasta so there’s no need to pre-cook it. If you’re using dry lasagne sheets, boil for at least 10 minutes before using.
Roll them and cut them in half. You can leave them in one piece however I find them easier to serve and cook better when they are split in two.
Place some tomato sauce at the bottom of the baking dish and arrangement the rolls next to each other.
Top them with the béchamel, a couple of tablespoons of tomato sauce, som parmesan and the mozzarella.
Bake in a preheated oven at 200°c for 35 minutes, or until the mozzarella starts getting lightly golden brown.
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