LASAGNE SCROLLS

SERVES 4 PREP 35 MINS COOK 50 MINS PER SERVE 3919kj

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 tbsp chopped flat-leaf parsley, plus 1 tbsp extra ¼ cup milk

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 of the passata over base of prepared dish.

2 WHITE SAUCE In a saucepan, melt butter on medium. Add flour. Cook 1 min until mixture bubbles. Gradually add milk, stirring constantly, until smooth. Bring to boil. Cook and stir 2 mins until mixture thickens.

3 Spread 1 lasagne sheet with ½ cup of bolognese sauce. Drizzle with 1 tbsp of the 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, 30 mins until bubbling.

5 Meanwhile, add milk to the remaining white sauce and whisk until smooth. Uncover scrolls. Drizzle with remaining white sauce mixture and sprinkle with cheese. Bake 10 mins more until golden brown. Stand 5 mins. Serve sprinkled with extra parsley.