Baked lasagna rolls with ricotta

Ingredients

• Lasagna sheets
• For the ragù: 300 g ground beef
• Olive oil
• Carrot, onion and garlic, finely chopped
• Salt, paprika and pepper
• 100 g vegetable broth
• 250 g tomato sauce
• For the filling: 300 g ricotta
• 120 g Parmesan
• Salt and pepper
• Fresh basil
• Mozzarella, to top

Instructions

1. Make the ragù: brown the beef with the carrot, onion and garlic in olive oil, season, then add the broth and tomato sauce and simmer until thick.
2. Boil the lasagna sheets 3 minutes and lay them flat.
3. Mix the ricotta with the Parmesan, salt and pepper.
4. Spread each sheet with the ricotta mixture, spoon ragù over, add fresh basil, and roll up.
5. Spread ragù in a baking dish, line up the rolls, top with more ragù and mozzarella.
6. Bake at 200°C (400°F) for 25 minutes, until bubbling and golden.