Your Kiwi Diamond Recipes

Ricotta Lasagne Rolls by Paul Jobin

Ingredients:

Ricotta Filling
  • 6 Diamond Lasagne Sheets
  • 2 cups Ricotta Cheese
  • 1 x size 7 Egg
  • 3 Tblsp Flat Leaf Parsley, roughly chopped
  • 1 Lemon, zested
  • 1/2 cup Pinenuts, toasted
  • 1 1/2 cups grated Mozarella
  • 1 cup Parmesan Cheese, freshly grated
  • Sea Salt and freshly milled Pepper

Italian Meat Sauce

  • 1/4 cup Olive oil
  • 1/2 cup Onion, peeled & finely diced
  • 2tsp Minced Garlic
  • 1 tsp Fennel Seeds
  • 500gm Beef Mince
  • 1tsp Salt
  • 900gm canned Chooped Tomatoes
  • 1tsp dried Basil
  • 1tsp dried Oregano
  • freshly milled Pepper

Directions

Italian Meat Sauce
In a large heavy bottomed saucepan, heat the olive oil, add the onion, garlic and fennel seeds, cook until golden and then add the beef mince. Continue to cook until the water content has evaporated from the mince and the mince is colouring. Add the salt, tomatoes and herbs. Cook until a meat sauce has been achieved, about 20 minutes.
 
Lasagne Sheets 
Bring a large saucepan of salted water to the boil. Rub Olive oil over each of the lasagne sheets (to stop them from sticking together) and drop into the boiling water, cooking until they have softened. Drain, and place each sheet onto a tea towel, pat dry to soak up excess water. Cut the pasta sheets into 3 strips length ways. Dampen the bench, lay out two sheets of cling wrap and lay down the lasagne strips.
 
Pre-heat oven to 175oC



Ricotta Filling
In a mixing bowl, fold all the ricotta ingredients together. Season. Spoon the filling thinly onto strips, cover with a thinly layer of the meat sauce (leave a thumb length gap at one end) and roll up. In a greased baking dish, spoon in a cup of the meat sauce, and place in the lasagne rolls then cover with meat sauce, topping with extra mozzarella and parmesan cheese. Spray a tin foil sheet, place this facedown over the dish, sealing the edges and bake
for 35 minutes, remove the foil and bake for another 10 minutes to develop a crust. Serve with a baby spinach salad and lemon dressing.
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