Lasagna Roll Ups

Simple, Classic & Delicious - these lasagna roll ups are a our firm family favourite.

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What You'll Need

Ragu

  • 1 tbsp olive oil

  • 300g minced beef

  • ½ onion

  • 1/2 stick celery

  • 1/2 carrot

  • 2 cloves garlic

  • passata

  • 1 tsp brown sugar

  • pinch mixed spice

  • 1 tsp dried oregano or basil (or a mixture) (optional)

  • Black pepper

  • 3 tbsp milk

  • 6/8 FRESH lasagne sheets

Bechamel/Cheese Sauce

  • 150g mature vintage cheddar cheese

  • 50g flour

  • 50g butter

  • ½ tsp Dijon mustard (if you hate it – just leave it out – it will be fine)

  • 600ml low fat milk

  • Pinch of pepper

  • Pinch of nutmeg

Equipment

 

  • Frying pan

  • Saucepan

  • Wooden spatula

  • Grater

  • Chopping board

  • Sharp knife (get an adult to help here)

  • Oven proof dish

How to Do It

Ragu

  1. 1Preheat oven to 190°.
  2. 2Make soffrito: Dice onion, carrot and celery.Crush the garlic.
  3. 3Heat 1 tbsp oil in the pan and saute (fry) the soffrito. Add the garlic after 2 minutes and cook.
  4. 4Then add in the mince and cook until it goes brown.
  5. 5Then pour in the tomato passatta.
  6. 6Add in the oregano, pepper, mixed spice and brown sugar. Then pour in 2/3 tbsp milk.
  7. 7Get it bubbling hot, then turn down to a low heat and allow to simmer for 30 minutes. While the ragu is simmering - make the béchamel (cheese sauce).

Bechamel White Sauce

  1. 1On a medium heat melt the butter, stir in the flour. Cook out for 1 minute until it looks like sand.
  2. 2Whisk in the mustard, pepper & salt, gradually adding the milk little by little.
  3. 3Stir in the cheese. Thin the cheese sauce with a little milk or water if necessary.
  4. 4Allow to cool a little before starting the roll ups.

Roll Up Time

  1. 1For the rolls up – lay a sheet of the pasta on the table. Using a spoon spread over the béchamel. Spread a layer of ragu at the bottom going from left to right.
  2. 2Pop a basil leaf on top and roll up. Be gentle but quick!
  3. 3Spoon a layer of béchamel sauce on the bottom of the dish, then pop in the roll ups. Spoon over another layer of sauce, sprinkle over some cheese and bake for 40mins.

Food Styling

  • The rolls up look really styled on their own but to make them even more yummy serve them with some Italian salad skewers.
  • Pop on a mix of yellow and red cherry tomatoes with baby mozzarella balls and fresh basil leaves. This adds colour and keeps with the Italian theme.

 

 

 

Top tips

  • Our secret ingredient of mixed spice add a super little background flavour to the dish. (just a pinch)This ragu is an excellent recipe to know because you can use it for spaghetti bolognaise, cannelloni and tacos. You are Welcome!!
  • A little bit of maths – a simple ratio to help you remember how to make a ragu for ever is : 1:1:10 or 10:10:100 – 10g butter:10g flour: 100mls liquid
  •  If your béchamel goes lumpy – DO NOT PANIC – just get a whisk and bash out the lumps!

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