Beef, Mushroom and Spinach Lasagne Rolls

• 2 tbspolive oil
• 2onions, finely chopped
• 500gchestnut mushrooms, finely chopped
• 750gbeef mince
• 4garlic cloves, finely chopped
• 2 tbsptomato purée
• 250gbaby spinach
• fine salt
• black pepper
• 700mlpassata, divided
• 20gbasil leaves, hand-torn into small irregular pieces
• 500gfresh lasagne sheets, cut into 16 rectangles roughly 12 x 18cm
• 50gbutter
• 50gplain flour
• 700mlwhole milk
• 60gParmesan, finely grated

Method

1. 1Heat the oven to 190°C fan. Oil a deep baking dish, about 30 x 40cm.
2. 2Heat the olive oil in a large, deep frying pan over a medium-high heat. Cook the onions for 5 minutes until softened and lightly golden, then add the mushrooms and cook for 8 minutes until deeply browned and their moisture has cooked away.
3. 3Add the beef mince and break it up well. Cook for 8 minutes until browned all over steaming hot throughout with no pink remaining, then stir in the garlic and tomato purée for 1 minute until the purée darkens slightly.
4. 4Pour 300ml of the passata into the pan and season with salt and black pepper. Simmer for 10 minutes until the filling is thick and no loose liquid pools in the pan, then fold in the spinach and half the torn basil for 2 minutes until wilted. Tip into a bowl and leave for 15 minutes until warm rather than steaming hot.
5. 5While the filling cools, melt the butter in a medium saucepan over a medium heat. Stir in the flour and cook for 2 minutes until it smells biscuity, then gradually whisk in the milk. Simmer for 6 minutes until smooth and thick enough to coat the back of a spoon, then stir in half the Parmesan.
6. 6Mix the remaining 400ml passata with 100ml water, the remaining basil and a pinch of salt in the baking dish. Spread it into an even layer.
7. 7If the fresh sheets resist bending, soften them in simmering water for 30 seconds and lay on a clean tea towel. Spoon a generous line of filling along the short edge of each lasagne rectangle, then roll up firmly. Arrange the rolls seam-side down in the tomato base, snugly in a single layer. Spoon over the béchamel and scatter with the remaining Parmesan.
8. 8Cover the dish tightly with foil and bake for 25 minutes until bubbling at the centre. Remove the foil and bake for 15 minutes until the top is deeply golden at the edges. Rest for 10 minutes until the sauce settles and the rolls hold their shape.

Per serving

kcal

499

protein

27.8g

fibre

3.9g

carbs

24.3g

fat

33.5g