For the roll-ups:
16 sheets of lasagne, uncooked
450g lean minced beef
1 onion, chopped
350ml tomato pasta sauce
250g frozen spinach, thawed, drained and squeezed dry
2 tsp mixed Italian herbs
For the topping:
700ml tomato pasta sauce
220g Mozzarella, grated
- In a large pot, cook the sheets of lasagne according to the package instructions. Drain well and set aside.
- Meanwhile, place the minced beef and onion in a large pan and cook over a medium-high heat, stirring frequently, until the meat is no longer pink. Drain away any excess fat.
- Stir in the pasta sauce. Reduce the heat to low and simmer, uncovered, for 10-12 minutes, stirring occasionally. Remove from the heat.
- In small bowl, mix the Ricotta, spinach, mixed herbs and egg. Spread about three tablespoons of the Ricotta mixture over each cooked lasagna sheet, leaving a one-inch space at one end.
- Spoon a little of the mince over the Ricotta mixture on each sheet, and roll up firmly towards the unfilled end.
- Line a baking dish with tin foil. Place the roll-ups into the dish, seam side down, and cover loosely with foil. Freeze for about 30 minutes or until firm.
- Place the frozen rolls in an airtight freezer-friendly container and freeze for up to three months.
- Spray two baking dishes with cooking spray. Remove the roll-ups from the freezer and place eight in each baking dish. Cover and thaw in the refrigerator overnight.
- Heat the oven to 180°C/160˚C fan/gas mark 4. Pour the pasta sauce over and around the roll-ups. Cover tightly with tin foil and bake for 30-40 minutes or until hot and bubbly.
- Sprinkle each baking dish with half of the Mozzarella and bake, uncovered, for another 4-5 minutes or until the cheese has melted. Allow to rest for five minutes before serving.
Per Serving 290kcals, 12.5g fat (5.6g saturated), 23.9g carbs, 4.2g sugars, 20.2g protein, 2.1g fibre, 0.51g sodium