Lasagne Scrolls

SERVES 4 PREPARATION 35 MINUTES COOKING 50 MINUTES

1 cup passata 375g packet (8) fresh lasagne sheets 4 cups Bolognese Sauce (recipe above) 1 cup boiling water ¼ cup tomato paste 2 large beef stock cubes 2 tablespoons chopped flat-leaf parsley, plus 1 tablespoon extra ¼ cup milk

1/3 cup grated pizza cheese WHITE SAUCE 40g butter ¼ cup plain flour 2 cups milk

1. Preheat oven to moderate, 180°C. Grease a 10-cup oval ovenproof dish. Spoon ½ cup passata over base of prepared dish.

2. WHITE SAUCE. In a saucepan, melt butter on medium. Add flour, cooking for 1 minute until mixture bubbles. Add milk gradually, stirring constantly, until smooth. Bring to the boil. Cook and

stir for 2 minutes until mixture thickens.

3. Spread 1 lasagne sheet with ½ cup Bolognese Sauce. Drizzle with 1 tablespoon white sauce. Starting from 1 short edge, roll up to form a log. Cut into 3 equal portions. Place portions, cut-side up, over base of prepared dish. Repeat with remaining lasagne sheets, Bolognese Sauce and white sauce.

4. In a jug, combine remaining passata, water, tomato paste, crumbled stock cubes and parsley. Pour over scrolls. Bake, covered with foil, for 30 minutes until bubbling.

5. Add milk to remaining white sauce and whisk until smooth. Uncover scrolls. Drizzle with remaining white sauce and sprinkle with cheese. Bake for 10 minutes more until golden brown. Stand for 5 minutes. Serve sprinkled with extra parsley.