Cheesy lasagne rotolo

If you’re craving comfort food, it doesn’t get much better than this cheesy lasagne rotolo dish, which combines pasta, ricotta and beef mince in a rich and delicious meat sauce.

By Sophie Gray
  • 35 mins preparation
  • 25 mins cooking
  • Serves 6
  • Print


  • 2 fresh lasagne sheets
  • 500 gram beef mince
  • 3/4 cup red wine
  • 1 1/2 cup good-quality liquid beef stock
  • 1/2 cup tomato paste
  • 1 tablespoon oregano
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon brown sugar
  • 1 handful fresh basil, plus extra, to serve (optional)
  • 400 millilitre passata
  • salt and pepper
  • 100 gram mozzarella, grated or sliced
Spinach ricotta filling
  • 250 gram frozen spinach, thawed, squeezed of moisture
  • 500 gram ricotta cheese
  • 1 clove garlic, minced
  • pinch of nutmeg
  • 1 egg
  • 1/3 cup grated parmesan cheese


  • 1
    To prepare the lasagne, cut each of the two pasta sheets into three equal-sized pieces. Place in a shallow pan and pour a kettle of boiling water over the top. Leave them to soak.
  • 2
    Preheat oven to 180°C. Brown mince in a large frying pan, remove with a slotted spoon and set aside.
  • 3
    In the same pan, add the wine; bring to a simmer for 2 minutes then add the stock. When simmering, mix in tomato paste, oregano, balsamic vinegar and sugar. Add fresh basil, if using. Whisk to combine, then add the passata. Return the mince to the pan, season with salt and pepper and simmer for 15 minutes.
  • 4
    Meanwhile, make the Spinach ricotta filling (see below).
  • 5
    Pour the meat mixture into a shallow baking pan or lasagne dish, approx 20cm x 27cm.
  • 6
    Drain lasagne sheets. Place a strip of pasta on a board, spread with approximately ⅓ cup Spinach ricotta filling along the long side, leaving a 2cm strip uncovered on one side. Roll up from the filled end, slice the roll into four and place, end on, into the meat sauce. Repeat with remaining ricotta mixture and lasagne sheets until all the mixture is used.
  • 7
    Top the dish with mozzarella and bake for 25 minutes or until bubbling and the cheese has melted. Scatter with basil leaves, if using.
Spinach ricotta filling
  • 8
    Place spinach in a bowl with ricotta, garlic, nutmeg, egg and parmesan cheese. Mix until well combined.


• If you don’t have red wine use an additional ¾ cup beef stock. • You could add other cooked and puréed vegetables to the ricotta mixture if desired – mashed kumara works well. • This meat sauce recipe is a great one to have in your repertoire for spaghetti bolognese or other pasta dishes.