Bolognaise Lasagne Scrolls

Step 1: Preheat oven to 180C/160C fan forced.

Step 2: Grease a 26cm (top measurement) rectangular ovenproof dish.

Step 3: Spoon 1/2 cup of the passata over base of the prepared dish.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Bring to the boil and cook and stir for 2 minutes or until mixture thickens.

Step 8: Spread 1 lasagne sheet with 3/4 cup of the mince mixture and then drizzle with 1 tablespoon of the white sauce.

Step 9: Starting from one short end, roll up to form a log and then cut into 3 equal portions.

Step 10: Place portions, cut side up, over the base of prepared dish.

Step 11: Repeat with the remaining lasagne sheets, remaining mince mixture and half of the remaining white sauce.

Step 12: 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.

Step 13: Add extra milk to the remaining white sauce, whisk until smooth.

Step 14: Remove foil, drizzle with white sauce mixture and sprinkle with cheese and bake for a further 10 minute or until golden brown.

Step 15: Stand for 5 minutes and serve sprinkled with the extra parsley.