LASAGNE SCROLLS

Woman’s Day (Australia) - - Food To Love -

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.

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