Cheesy beef lasagna topper rolls with garden salad

Prep Time: 10

Cook Time: 34

Total Time: 44

Servings people

Appliance/Function:

Peel and mince the garlic. Peel and finely dice the onion. Preheat oven to 180°C, fan bake. Set aside a baking dish and spray with oil.

Heat oil in a large deep frypan over medium-high heat. Add onion and garlic and cook for 1 min. Add beef and cook a further 3-4 mins, until browned. Then add oregano, basil, crushed tomatoes, tomato paste, beef stock and balsamic vinegar. Stir to combine, season with salt and pepper and cook for 8-10 mins, or until the liquid is reduced.

Lay a fresh pasta sheet out in the prepared baking dish. Fill it down the middle with some of the beef mixture, then roll it into a log with the seam side down. Repeat until all the pasta sheets and mince mixture are used up.

Grate the cheese. Roughly chop the parsley, discarding the stems. In a medium-sized bowl, combine the grated cheese, ricotta, half the parsley, and egg. Season with salt and pepper and stir to combine. In another small bowl, combine breadcrumbs, the remaining parsley and oil. Spread the cheese mixture over top of the beef and lasagna rolls, then sprinkle with the panko mixture. Bake in the oven for 20-25 mins, until the lasagna is cooked and the topping is golden brown.

Meanwhile, slice the tomato into wedges. In a large bowl combine the tomato, mixed green salad and the second measure of balsamic vinegar. Season with salt and pepper and toss to combine.

Divide the cheesy beef lasagna topper rolls between plates with garden salad on the side.