Pork sausage lasagne rollups

• 250 g Diamond Lasagne sheets
• Olivado Avocado oil

For the red sausage sauce

• 6 Hellers Free Farmed Pork sausage skin removed
• 1 onion chopped
• 2 garlic cloves chopped
• 2 tbsp Superb Herb rosemary chopped
• 1 cup red wine
• 1 tbsp tomato paste
• 1 can Chantal Organics chopped tomato

For the roll filling

• 2 cups The Fresh Grower spinach leaves
• 2 cups Perfect Italiano ricotta
• 1 cup grated Perfect Italiano parmesan
• 1 Woodland free range egg
• Salt
• Black pepper
• 1 cup
  

  An interesting twist on the family favourite lasagne. These delicious pork sausage lasagne rollups will become your new family dinner dish of choice. A must try!

  Prep Time: 15 minutes Cooking Time: 80 minutes Serves: 4

  Ingredients

  • 1 packet (250g)  Diamond Lasagne sheets
  •  Olivado Avocado oil

  For the red sausage sauce:

  • 6 Hellers Free Farmed Pork sausage, skin removed
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons Superb Herb rosemary, chopped
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 1 can Chantal Organics chopped tomato

  For the roll filling:
  2 cups  The Fresh Grower spinach leaves
  2 cups  Perfect Italiano ricotta
  1 cup grated Perfect Italiano parmesan
  1 Woodland free range egg
  Salt
  Black pepper

  1 cup  Mainland grated mozzarella cheese
  Handful of Superb Herb Italian parsley, chopped

  We baked these pork sausage lasagne rollups in a Le Creuset Stoneware Heritage Deep Rectangular dish.

  Method

  1. Soak the lasagne sheets in a large pot of slightly salted-boiling water for 2-3 minutes. Refresh with running water, then Set aside. Sprinkle some avocado oil to prevent sticking to each other.
  2. Preheat the oven to 190C.
  3. Heat oil in a large casserole dish over medium heat. Add onion, stir fry for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking the sausage up with a wooden spoon, for 3-4 minutes until the sausage is browned.
  4. Pour wine and allow to bubble for 2-3 minutes until slightly reduced. Add tomato paste and stir, then add tomatoes. Season and bring to the boil. Reduce the heat to low and simmer for 15 minutes until reduced.
  5. Process the spinach, egg, ricotta,parmesan and a little salt and pepper to make the filling.
  6. Spread the ragu evenly at the bottom of an ovenproof dish.
  7. On non stick baking paper, lay out the cooked lasagne sheet and spread with even thick layers of spinach/ricotta mix. Roll up and lay on top of the ragu. Top with mozzarella cheese and parsley and bake in preheated oven for 35-40 minutes.
  8. Serve hot with a side salad!
  " class="wprm-recipe-ingredient-link" target="_blank" rel="nofollow">Mainland grated mozzarella cheese
• Handful of Superb Herb Italian parsley chopped