serves
8
prep
20 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
When life gets busy, there are few things better than having delish, heat-and-serve meals on hand.
Ingredients
- Kosher salt
- 16 dry lasagne sheets
- 2½-3 tbsp prepared basil pesto, divided
- 4-5 large handfuls baby spinach
- 2 cups (500 ml) ricotta
- 1 cup (80 g) finely grated parmesan (Parmigiano-Reggiano) cheese
- 1 egg
- 1/8 tsp freshly grated nutmeg
- Freshly ground black pepper
- 3 tsp (15 ml) olive oil
- 500 g lean beef mince (ground beef)
- 4 cups (1 L) or store-bought tomato sauce, divided
- 2 cups (230 g) grated mozzarella
Cooling time: 5-10 minutes.
Instructions
- Bring a large pot of water to a boil over high heat. Season well with salt and cook the lasagne sheets according to the package directions or until al dente. Drain and set aside in a single layer on a sheet pan covered with a piece of plastic wrap or a damp kitchen towel.
- Set a large sauté pan over medium heat and add in 3 teaspoons of pesto along with the spinach. Season with salt and cook, stirring frequently, just until wilted then transfer to a large bowl. Add the ricotta to the bowl along with the parmesan, egg and nutmeg and season with salt and pepper. Stir in 1½-2 more tablespoons of pesto and set aside.
- Turn the heat under the pan up to medium-high. Add in the oil and beef and cook, stirring occasionally, until golden and cooked through, about 7 to 10 minutes. Turn the heat down to low, season with salt and pepper, and stir in 3 cups of tomato sauce. Remove the pan from the heat and set aside to cool slightly.
- If you’re prepping ahead and plan on freezing portions of two, set out four 15 cm x 20 cm (6 in x 8 in) foil pans or freezer-to-oven safe containers. Spread about ¼ cup of the meat sauce into each and set aside. If making a full batch immediately, see recipe note.
- Lay the lasagne sheets out on a clean work surface, divide over the ricotta mixture, and spread down the middle of each. Top with a strip of the sauce and gently roll up into spirals. Place the roll-ups into the prepared pans, spoon over the remaining 1 cup of plain tomato sauce, and scatter with mozzarella. Cover and transfer the pans to freezer bags for best storage. Store in the fridge for up to 3 days or in the freezer for up to 3 months.
- To cook the roll-ups, heat your oven to 200°C (400°F). Lightly grease a piece of foil with non-stick cooking spray and loosely cover the lasagne, greased side down. Bake for 30 minutes from fresh or for about 1 hour from frozen or until heated through. Remove the foil and cook for an additional 10 minutes or until golden brown and bubbling.
- Allow the roll-ups to sit for 5 to 10 minutes before serving.
Note
• If making a full batch immediately, lightly grease a 23 cm x 30 cm ( 9 in x 12 in) baking dish with oil or non-stick cooking spray, spread 1 cup of sauce across the bottom of the dish, and assemble and cook as directed above.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
When life gets busy, there are few things better than having delish, heat-and-serve meals on hand.
