August 26, 2016
Comfort Food, Dinner, Main Dish,
Beef, Ground Beef, Pasta, Lasagna, Vegetables, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, Canned Tomatoes more
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"From Recipe+ magazine (JULY 2016)"
Preheat oven to 180C/160C fan forced.
Grease a 26cm (top measurement) rectangular ovenproof dish.
Spoon 1/2 cup of the passata over base of the prepared dish.
Heat oil in a large frying pan over moderate and add mince, cook, stirring to break up lumps, for 5 minutes or until browned and then add celery, carrot, onion and garlic and cook and stir for 5 minutes or until vegetable are tender.
Add 1 cup of the remaining passata and bring to the boil and then reduce heat, simmer, stirring occasionally for 10 minutes or until mixture thickens and then cool.
Melt butter in a saucepan over moderate heat and add flour and cook and stir for 1 minutes or until mixture bubbles and then gradually add milk, stirring constantly, until smooth.
Bring to the boil and cook and stir for 2 minutes or until mixture thickens.
Spread 1 lasagne sheet with 3/4 cup of the mince mixture and then drizzle with 1 tablespoon of the white sauce.
Starting from one short end, roll up to form a log and then cut into 3 equal portions.
Place portions, cut side up, over the base of prepared dish.
Repeat with the remaining lasagne sheets, remaining mince mixture and half of the remaining white sauce.
Combine remaining passata, the boiling water, tomato paste, crumbled stock cubes and parsley in a jug and pour over the scrolls, cover with foil and bake for 30 minutes or until bubbling.
Add extra milk to the remaining white sauce, whisk until smooth.
Remove foil, drizzle with white sauce mixture and sprinkle with cheese and bake for a further 10 minute or until golden brown.
Stand for 5 minutes and serve sprinkled with the extra parsley.
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