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Bolognese rotolo
Bolognese rotolo
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indulge in a cozy winter bolognese lasagna with gooey cheese, baked to perfection for a comforting family meal.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely diced
  • 2 celery stalks, finely diced
  • 850g beef mince
  • 2 garlic cloves, crushed
  • 62.50 ml chopped mixed fresh herbs (see notes)
  • 44.40 gm tomato paste
  • 680g bottle tomato passata
  • 185.63 gm red wine (optional, see notes)
  • 50g butter
  • 62.50 ml plain flour
  • 515.00 gm milk
  • 375.00 ml grated mozzarella
  • 375g packet fresh lasagne sheets
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Add onion, carrot, and celery. Cook and stir for 5 minutes until onion softens. Add mince and cook for 8 minutes until browned. Stir in garlic and herbs, cook for 1 more minute. Add tomato paste, 1 1/2 cups passata, and 1/2 cup red wine if desired. Bring to a boil, then reduce heat and simmer for 20 minutes until thickened. Let cool for 10 minutes before serving.
  • In a saucepan over medium heat, melt butter until bubbly. Stir in flour and cook for 1 to 2 minutes. Remove from heat and gradually add milk, stirring until smooth. Return to heat and cook for 5 minutes until thickened. Finally, stir in 1 cup of mozzarella until melted and combined.
  • Preheat the oven to 180C/160C fan-forced and grease a 7cm-deep, 22cm square (10-cup-capacity) baking dish. Mix the passata sauce and wine, then pour it over the base of the dish. Take a lasagne sheet, spread 1/4 cup of cheese sauce leaving a 1cm border on one short side. Top evenly with 3/4 cup bolognese mixture. Roll up from the opposite end to enclose the filling and cut into thirds. Arrange the rolls, cut-side up, tightly in the dish. Repeat the process with remaining lasagne sheets and bolognese mixture. Spoon the remaining cheese sauce around the edges and cover with foil before baking for 10 minutes. Enjoy!
  • Sprinkle the remaining mozzarella on top and bake uncovered until golden, about 20-25 minutes. Let it stand for 5 minutes before serving.

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