Beef and mushroom cannelloni
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- Make 1, freeze 1
- Makes 2 dishes, each serving 4
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 300 g mushrooms, sliced
- 800 g beef mince
- 300 ml beef stock
- 1 tbsp tomato purée
- 2 tsp dried thyme or oregano
- 16 sheets fresh egg lasagne
- 2 x 350g tubs fresh tomato and mascarpone sauce
- Butter, for greasing
- 75 g Parmesan, finely grated
- Fresh basil leaves, to garnish
Zubereitung
0 Minuten
leicht
- 1.
- 1 Preheat the oven to 200C/gas 6. Heat the oil in a frying pan and cook the onion for 5 mins until softened. Add the sliced mushrooms, then cook for 5 mins more. Stir in the mince and cook for another 5 mins, breaking up with a spoon. Turn up the heat, add the stock and the tomato purée and dried herbs. Cook for 5-10 mins until the liquid has evaporated. Set aside
- 2.
- 3 Spoon a thin layer of the tomato sauce over the base of 2 x 20cm x 30cm ovenproof dishes. Spoon filling along 1 short edge of each lasagne sheet and roll up. Put, seam-side down, on the sauce – eight per dish. Spoon over the remaining sauce and scatter with the Parmesan
- 3.
- 4 Bake for 30 mins or until golden and bubbling. Serve scattered with small basil leaves
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Foto: Pankrath, Tobias
