Ingredients for 2 persons:

• 1tsp Olitalia E/V Olive Oil

• 1 Carrot 

• 1 Onion

• 1 Celery Stick

• 1pkt Quorn Mince

• 6 Long Lasagne Sheets

• 1/2 glass of Red Wine

• 200g Tomato Sauce

• 10g Tomato Paste

• 1tsp Sugar

• 250g Ricotta

• 20g Grated Parmesan or Pecorino Cheese

• 100ml Ready-made Béchamel

• 100g Emborg Shredded  Mozzarella

• Fresh Parsley

• Salt & Pepper

Directions:

1. Dice the onion, carrot, and celery and gently fry them in the olive oil until softened. This should take about 5 minutes on a moderate flame.

2. Add the Quorn mince and cook for one minute stirring constantly.

3. Add the wine and cook for a couple of minutes until the wine evaporates by half.

4. Add the tomato sauce, paste, sugar and season with salt & pepper.

5. Mix well and lower the flame.

6. Simmer for about 10 minutes until the sauce is nice and thick then turn off the heat and allow it to cool off a little. 

7. This can also be prepared the day before. It will give it a richer taste. 

8. In a bowl, combine the ricotta, some grated cheese, chopped parsley, and season with salt & pepper. Add a couple of tablespoons of béchamel to make it creamier.

9. Boil the pasta sheets for about 8 minutes and allow them to cool off completely. This process can be done before starting the sauce.

10. Lay the pasta sheets and spread a layer of the cheese sauce, followed by a layer of meat sauce.

11. Grate some Parmesan or Pecorino on top then roll them up. 

12. Don’t worry if some sauce oozes out. If it’s messy, it’s tastier!

13. Place some sauce at the bottom of your baking dish and place the rolls inside.

14. Top them with some meat sauce, béchamel, grated cheese, and Mozzarella.

15. Finish off with some freshly ground pepper and cover with aluminum foil.

16. Bake in a preheated 220°c oven for about 30 minutes. Then uncover and cook for a further 15 minutes until it starts to get nicely browned and bubbly.

17. Wait for about 10 minutes before serving.

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