Meatball Lasagna 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
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.
