Vegetarian Bolognese
You won’t miss the meat in this hearty vegetarian bolognese. Use whatever vegetables you have on hand to create a delicious sauce with many uses.
Lasagne Pasta Rolls with Ham and Parmesan
Use your Christmas ham to put a summery twist on a traditional lasagne with Jo Seager's recipe for lasagne pasta rolls with ham and parmesan.
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Ingredients
- 1 packet fresh lasagne sheets
- 2 cups shaved parmesan
- 250g ham, shredded (a couple of big handfuls)
- 3 cloves garlic, crushed (1 teaspoon)
- 300ml cream
- 2 x 400g cans tomatoes in juice
- ½ cup white wine
- 2 cups sliced button mushrooms
- Approx ½ cup black olives, pitted (optional)
- 1 cup mozzarella cheese
- Flat-leaf parsley to garnish
Method
- Cut the lasagne sheets in half. Place a handful of ham and cheese along the length of each sheet, a couple of centimeters from the edge. Roll tightly. Cut each roll in half and place in a baking dish.
- Place the garlic and the cream in a large frypan, and stir over medium heat until it comes to a gentle boil. Add the tomatoes, wine, mushrooms and olives. Pour over the pasta rolls and sprinkle with mozzarella. Bake at 180°c for 30 minutes.
- Remove from the oven and decorate the top with flat-leaf parsley.