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Categories:
olive oil ground beef paprika onion clove garlic tomato tomato sauce fresh basil lasagne vegetable stock Parmesan
Viewed: 38 - Published at: 3 years agoIngredients
- 1 tbsp olive oil
- 1 lb ground beef
- None Pinch paprika
- 1 None onion, peeled and finely diced
- 1 clove garlic, peeled and crushed
- 2 tsp tomato puree
- 1 x 14 oz tomato sauce
- 4 sprigs fresh basil, little reserved for garnish, remainder finely chopped
- 16 sheets lasagne
- 1/3 cup vegetable stock
- 3.5 oz Parmesan, grated
Method
- Preheat the oven to 400°F. Grease 2 lasagne pans. Heat the oil in a saucepan and brown the beef for 5 mins, until crumbly. Add the paprika and season to taste. Add the onion and garlic and cook for 1 min. Stir in the tomato puree and tomato sauce, bring to a boil and simmer for 10-15 mins, until thick. Stir in the chopped basil.
- Cook the lasagne according to package instructions. Drain and refresh under cold running water. Pat dry. Spoon 2 tbsp beef sauce on the short edge of each lasagne noodle and roll up, forming a tube.
- Add the stock to the remaining beef sauce and simmer for 10 mins. Divide 2/3 of the sauce between the dishes and smooth out. Place 8 cannelloni in each dish and top with the remaining sauce. Sprinkle over the cheese. Bake for 30 mins, until golden and bubbling. Garnish with basil.
