2 tablespoons parmesan cheese, plus more to top the lasagne with
1 sprinkle fresh parsley, chopped
1 egg
2 sheets lasagna sheet, fresh
Nutrition Info
Calories 305
Fat 15g
Carbs 15g
Fiber 2g
Sugar 6g
Protein 26g
How to Make It
1. Step
Brown off the minced beef in a pan then add the onions.
2. Step
Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
3. Step
Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
4. Step
In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it’s well combined.
5. Step
Preheat oven to 180°C (350°F) Gas mark 4.
6. Step
Cut the lasagne sheets in half length ways and put them onto a baking tray.
7. Step
Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don’t overfill this here, otherwise it’ll get messy!
8. Step
Place a layer of the cheese mixture on top of the beef mixture in the same way.
9. Step
Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
10. Step
Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
11. Step
Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
