Beef and mushroom cannelloni

Name: Beef and mushroom cannelloni
Yield: Make 1, freeze 1
Ingredients: 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

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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

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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