Meatball Lasagne Roll Ups

A fun, bitesize way to enjoy lasagna. Classic meatballs wrapped in fresh lasagna sheets with marinara and mozzarella, topped with béchamel and baked until bubbly!

Serves 4

Dish by Spencer Lengsfield

Ingredients

The meatballs:

500gbeef mince, 20%

50gpanko

1egg

1onion, blended

2garlic cloves, grated

50gparmesan, grated

Salt, to taste

The marinara:

1onion, diced

2garlic cloves, minced

1 tbsptomato paste

400gtinned tomatoes

1/2 tspdried oregano

1 tspchilli flakes

1 tspsugar

Olive oil

Salt, to taste

Everything else:

30gunsalted butter

30gplain flour

400mlmilk

Mozzarella, grated

Parmesan, grated

Fresh lasagna sheets

Salt and pepper, to taste

Why not mix up your lasagna and try something new?!

Method

Start by making the meatballs. Combine all of the ingredients in the bowl, and mix until incorporated. Be careful not to over mix, as this will make the meat tough!

Pop into the fridge to chill for 30 minutes. Roll into balls - this should make around 12. Place on an oiled baking tray, then into the oven for 20 minutes at 200 C.

Meanwhile, prepare the marinara. Saute an onion and garlic in olive oil over medium heat until softened. Add tomato paste and cook for a further few minutes, before adding the chopped tomatoes. Fill up the empty can with water and add that too.

Season with oregano, chilli, salt, and sugar. Leave to simmer until thickened.

Make a quick bechamel - melt butter, add the flour and whisk. Slowly pour in the milk, whisking constantly, then season with salt and pepper.

Spread some marinara down the length of the lasagna sheet. Sprinkle over cheese, then pop down a meatball. Roll up.

Spread a layer of the marinara in the dish, then arrange over the rolled up meatballs. Top with bechamel, more marinara, and more mozzarella. Pop into the oven for 20 minutes at 200 C.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.