More than 1 hour
Makes 12-20 roll ups
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Ingredients:
- 6-10 cooked lasagne sheets, cut in half lengthwise
Bolognaise:
- Glug olive oil
- 1 packet (200g) bacon bits
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stick, diced
- 2 cloves garlic, minced
- 2 sprigs each fresh rosemary and thyme, picked and chopped
- 1 Tbsp (15ml) smoked paprika
- 500g beef mince
- 1 jar (440g) tomato passata or pasta sauce of your choice
- 1 packet (240g) sundried tomatoes, chopped
- ½ cup (125ml) beef stock or red wine
- Salt and milled pepper
- ½ cup (60g) mozzarella or parmesan cheese
Herbed crust:
- 135g breadcrumbs
- Small handful of chopped parsley
- ½ cup (60g) parmesan, grated
- Grated peel of 1 lemon
- Olive oil
- Cake flour
- 2-4 eggs, whisked
Method
- For sauce, preheat a pan over medium heat.
- Add oil and fry bacon until crispy. Remove and set aside.
- Sauté onions, carrots, celery and garlic for about 5-8 minutes until soft.
- Add the herbs, smoked paprika, mince, and sauté for another 10-15 minutes.
- Add the remaining ingredients, except the cheese, as well as the bacon.
- Allow to simmer, covered, over medium heat for 30-40 minutes. Season.
- For herbed crust, combine all ingredients except the flour and eggs until well combined.
- Spread the lasagne sheets on a baking tray.
- Sprinkle with cheese and 1-2 tablespoons of the filling then tightly roll up.
- Dip each roll up in flour, beaten egg and then coat thoroughly in the crumb mixture before transferring to air fryer basket.
- Set air fryer to the bake function on 180°C and set timer to 8 minutes (cook until golden).
- Serve with your favourite cheese sauce.