MUTTON LASAGNE ROLLS

INGREDIENTS

• 500g mutton steaks, chopped

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 clove garlic, crushed

• 410g can tomatoes

• 1 cup water

• 2 tablespoons tomato paste

• 2 tablespoons chopped fresh parsley

• 240g packet instant lasagne pasta sheets

WHITE WINE SAUCE

• 30g butter

• 2 tablespoons plain flour

• 1 cup milk

• 1/4 cup dry white wine

• 1/2 cup grated tasty cheese

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped drained capers

• 3 anchovy fillets, drained, chopped

MUTTON LASAGNE ROLLS METHOD:

Mince or process veal until fine. Heat oil in a pan, add onion and garlic, and cook, stirring. until the onion is soft. Add mutton, and cook, stirring, until browned. Stir in undrained crushed tomatoes, water, paste, and parsley. 

Bring to boil, simmer, uncovered, for about 30 minutes or until thickened. Allow mixture to cool for 5 minutes, blend or process until smooth. Place pasta sheets into boiling water in batches, remove from heat, and stand for 5 minutes or until pliable; drain on absorbent paper. 

Divide filling evenly over pasta sheets, and roll up firmly. Place rolls in a single layer in a greased ovenproof dish, cover with sauce, and bake, uncovered, in a moderate oven for about 30 minutes or until rolls are tender. 

White Wine Sauce: Melt butter in a pan, add flour, and stir over heat until bubbling. Remove from heat, and gradually stir in milk and wine. Stir over heat until sauce boils and thickens. Remove from heat, and stir in cheese, parsley, 

Serves 6.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked rolls are suitable.

Microwave: Not suitable.

 

Also Read: CREAMY MUSHROOM AND MUTTON PASTA SAUCE