Pasta Rolls

Ingredients

• 300 g lasagna sheets (16 sheets)
• Salt
• 1 tbsp Sunflower oil
• 400 g pork mince
• 1 Zucchini
• 2 carrots
• 150 g seasoning and roulade paste (ready-made)
• fat (for the pan)
• 1 tbsp butter
• 2 tbsp flour
• 500 ml milk
• 150 ml dry white wine
• 1 tbsp mustard cream
• 50 g processed cheese
• Salt
• ground pepper
• a pinch of sugar
• 100 g grated cheese

Instructions

1. 1.

   Cook the lasagna sheets in plenty of salted water for about 5 minutes until they are soft and rollable. Meanwhile wash and trim the zucchini, peel the carrots, and dice both finely. Heat the oil and brown the pork mince until crumbly. Add the vegetables and sauté for 5 minutes, then stir in the seasoning and roulade paste.

2. 2.

   Melt the butter, whisk in the flour to make a roux, then gradually add milk and white wine while stirring, bring to a boil and fold in the seasoning paste. Add the cheese, let it melt, and season the sauce with salt, pepper, and sugar.

3. 3.

   Preheat the oven to 180°C (fan 160°C, gas level 2-3). Grease a baking dish. Spread the lasagna sheets evenly with the meat mixture, roll them up, layer in the baking dish, pour over the sauce, and sprinkle with grated cheese. Bake the filled pasta rolls for 35-40 minutes until golden.

4. 4.