Uploaded July 2026 | Updated September 2026, 1 week ago
Lasagne rotolo
Serves 6 Prep 20 mins (+ 5 mins cooling time)
Cooking 1 ¼ hours
2 tbs olive oil
1 brown onion, finely chopped
2 carrots, finely chopped
3 celery sticks, finely chopped
2 x 500g pkts Coles Australian Pork & Beef Bolognese Mince
400g can diced tomatoes
700g jar Cucina Matese Tomato & Basil Passata
2 x 250g pkts oven-ready lasagne sheets
1¾ cups (210g) coarsely grated tasty cheddar
1¼ cups (100g) finely shredded parmesan
3 large zucchini, peeled into ribbons
½ cup finely shredded basil
½ x 220g tub Coles Cherry Bocconcini, coarsely torn
Basil leaves, extra, to serve
Mixed salad leaves, to serve
1. Heat oil in a large deep frying pan over medium heat. Add the onion, carrot and celery. Cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Reserve ¼ cup (60ml) passata. Add diced tomato, half the remaining passata and ½ cup (125ml) water to the mince mixture. Cover and cook, stirring occasionally, for 30 mins or until sauce thickens slightly. Season. Set aside to cool.
2. Meanwhile, bring a large saucepan of water to boil over high heat. Cook the lasagne sheets, in 4 batches, for 5 mins or until just tender. Refresh under cold water. Drain well.
3. Preheat oven to 200°C (180°C fan-forced). Pour remaining passata over base of an 8-cup (2L) shallow ovenproof dish. Reserve ¼ cup each parmesan and cheddar. Place 1 lasagne sheet on a clean work surface. Use a sharp knife to cut in half lengthways. Arrange 2 strips, short ends overlapping slightly, on a clean work surface. Top with 2 zucchini ribbons. Spoon over ¼ cup (60ml) mince mixture. Sprinkle with a little shredded basil, remaining cheddar and remaining parmesan. Starting from 1 short end, roll up to enclose filling. Place, cut-side up, in the prepared dish. Repeat with remaining lasagne sheets, zucchini, mince mixture, shredded basil, cheddar and parmesan.
4. Cover the dish with foil and bake for 25 mins or until heated through. Remove foil. Combine reserved passata with 1 tbs water and drizzle over rotolo. Sprinkle with bocconcini and the reserved cheddar and parmesan. Bake, uncovered, for 10 mins or until light golden. Set aside for 5 mins to cool slightly. Top with basil leaves. Serve with salad leaves.
Lasagne rotolo
Serves 6 Prep 20 mins (+ 5 mins cooling time)
Cooking 1 ¼ hours
2 tbs olive oil
1 brown onion, finely chopped
2 carrots, finely chopped
3 celery sticks, finely chopped
2 x 500g pkts Coles Australian Pork & Beef Bolognese Mince
400g can diced tomatoes
700g jar Cucina Matese Tomato & Basil Passata
2 x 250g pkts oven-ready lasagne sheets
1¾ cups (210g) coarsely grated tasty cheddar
1¼ cups (100g) finely shredded parmesan
3 large zucchini, peeled into ribbons
½ cup finely shredded basil
½ x 220g tub Coles Cherry Bocconcini, coarsely torn
Basil leaves, extra, to serve
Mixed salad leaves, to serve
1. Heat oil in a large deep frying pan over medium heat. Add the onion, carrot and celery. Cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Reserve ¼ cup (60ml) passata. Add diced tomato, half the remaining passata and ½ cup (125ml) water to the mince mixture. Cover and cook, stirring occasionally, for 30 mins or until sauce thickens slightly. Season. Set aside to cool.
2. Meanwhile, bring a large saucepan of water to boil over high heat. Cook the lasagne sheets, in 4 batches, for 5 mins or until just tender. Refresh under cold water. Drain well.
3. Preheat oven to 200°C (180°C fan-forced). Pour remaining passata over base of an 8-cup (2L) shallow ovenproof dish. Reserve ¼ cup each parmesan and cheddar. Place 1 lasagne sheet on a clean work surface. Use a sharp knife to cut in half lengthways. Arrange 2 strips, short ends overlapping slightly, on a clean work surface. Top with 2 zucchini ribbons. Spoon over ¼ cup (60ml) mince mixture. Sprinkle with a little shredded basil, remaining cheddar and remaining parmesan. Starting from 1 short end, roll up to enclose filling. Place, cut-side up, in the prepared dish. Repeat with remaining lasagne sheets, zucchini, mince mixture, shredded basil, cheddar and parmesan.
4. Cover the dish with foil and bake for 25 mins or until heated through. Remove foil. Combine reserved passata with 1 tbs water and drizzle over rotolo. Sprinkle with bocconcini and the reserved cheddar and parmesan. Bake, uncovered, for 10 mins or until light golden. Set aside for 5 mins to cool slightly. Top with basil leaves. Serve with salad leaves.
