Lasagne Rotolo

This lasagne rotolo is a high-protein Italian bake that’s worth every bit of the effort it takes to make. Rolling the parcels takes some patience, but the result is seriously impressive: layers of rich bolognese, zucchini ribbons and melted cheese baked in passata, served straight to the table.

Serves 6

Prep Time 20

Cook Time 1 hours 15 minutes

Looking for more baked pasta comfort food? Try my Tomato & Mozzarella Baked Rigatoni or my One-Pot Creamy Tomato Beef Pasta.

Jump to Recipe Jump to Video

Helpful Tips

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze individual portions for up to 3 months.
Reheat: Cover with foil and bake at 180°C until heated through, or microwave individual portions until hot in the centre.

Substitutions

Tasty cheddar: Mozzarella works well for a milder, stretchier melt.
Mozzarella topping: Bocconcini
Zucchini: Thinly sliced eggplant ribbons make a heartier alternative.

Serving Suggestions

Serve with a simple green salad dressed with lemon and extra virgin olive oil.

Keep screen on

Ingredients Directions

Serving Scaler

Serves 6 1x 2x 3x

Ingredients

For the Bolognese sauce:

2 tbsp olive oil
1kg pork and beef bolognese mince (2 x 500g packets)
1 brown onion, finely chopped
2 carrots, finely chopped
1 stick celery, finely chopped
3 garlic cloves, finely chopped
400g can diced tomatoes
700g jar tomato passata
125ml (½ cup) water
Salt and pepper, to season

To roll:

500g fresh oven-ready lasagne sheets (2 x 250g packets)
210g tasty cheddar, coarsely grated
100g parmesan, finely grated
3 large zucchini, peeled into ribbons using a vegetable peeler
Small handful fresh basil leaves

To bake

125g fresh mozzarella, torn

To serve

Fresh basil leaves

Directions

Heat olive oil in a large deep frying pan over medium-high heat. Add the mince and cook, breaking it up with a wooden spoon, for 5 minutes or until browned all over.
Add the onion, carrot, celery and garlic. Reduce heat to medium and cook, stirring, for 5 minutes or until the vegetables have softened.
Set aside 60ml (¼ cup) of the passata and reserve for later. Add the diced tomatoes, half the remaining passata and the water to the pan. Stir to combine, cover and simmer over low-medium heat, stirring occasionally, for 30 minutes or until the sauce has thickened. Season well, then set aside to cool slightly.
Preheat your oven to 200°C (180°C fan-forced).
Pour the remaining passata (not the reserved portion) over the base of a 2L shallow ovenproof dish.
Lay a lasagne sheet on a clean work surface and cut it in half lengthways. Place two strips end to end, overlapping the short ends slightly, to create one long rolling sheet.
Lay two zucchini ribbons along the length of the pasta. Spoon a generous amount of mince mixture along the pasta, then scatter over a little shredded cheddar.
Starting from one short end, roll the sheet up firmly to enclose the filling. Place the roll cut-side up in the prepared dish. Repeat with the remaining lasagne sheets, zucchini, mince mixture and cheddar.
Drizzle the reserved passata over the rotolo. Scatter over the torn mozzarella and the parmesan.
Bake for 30–35 minutes or until heated through and the cheese is melted and lightly golden.
Rest for 5 minutes, then top with fresh basil leaves.

Print Recipe

Nutritional Information

( per serving, based on 6 )

Nutrient	Amount
Calories	1021 kcal
Protein	63 g
Carbohydrates	62 g
Fat	57 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.