Baked lasagna roll ups

Step 1/6

• 1 cloves garlic
• 55 g onions
• 55 g carrots
• 55 g celery

• cutting board
• knife

Mince garlic, onion, carrot, and celery.

Step 2/6

• 1 tbsp olive oil
• 375 g ground beef
• salt
• pepper

• pot (heavy-bottomed)
• rubber spatula

Add oil to a heavy-bottomed pot over medium-high heat. Add beef and let brown. Then add garlic, onion, carrot, and celery. Season with salt and pepper and let cook until onions are translucent.

Step 3/6

• 90 g tomato paste
• 60 ml red wine
• 237½ ml milk
• ⅛ tsp nutmeg
• 1 sprigs thyme
• 1 bay leaves
• 350 g canned crushed tomatoes

Add tomato paste to the pot and stir to combine. Deglaze with red wine and cook for approx. 2 min. Add milk, nutmeg, thyme, and bay leaves and cook for approx. 5 min. Add crushed tomatoes, and let simmer uncovered for approx. 1 hr. Let cool to room temperature, then transfer to the fridge and chill for at least 1 hr.

Step 4/6

• 5 sheets lasagna noodles

• pot
• colander

Bring a large pot of salted water to boil. Add lasagna noodles and cook according to package instructions.

Step 5/6

• 125 g ricotta cheese

• oven
• baking dish

Preheat the oven to 180°C/355°F. Spread some cooled bolognese sauce over each lasagna sheet, discarding the bay leaves as you come across them. Spread ricotta cheese over and carefully roll the noodle up. Transfer rolls upright to a baking dish. Repeat until all the noodles are used up.

Step 6/6

• 35 g grated Parmesan cheese
• basil (for garnish)

Spoon more bolognese sauce over the noodle rolls and sprinkle with Parmesan. Let bake for approx. 40 min. Garnish with fresh basil before serving. Enjoy!

Enjoy your meal!