Cheesy lasagne skillet roll-ups


Bolognaise sauce:

  • Glug oil
  • onions, chopped
  • 4 cloves garlic, chopped
  • 500g lean beef mince
  • 1 packet (50g) tomato paste
  • 2 cups (500ml) basil and tomato pasta sauce (or passata sauce works well too)
  • 1 can (400g) chopped tomatoes 
  • 2 Tbsp (30ml) Worcestershire sauce
  • 1-2 tsp (5-10ml) sugar
  • Salt and milled pepper
  • Handful basil and thyme.

Cheese sauce:

  • ¼ cup (60ml) butter
  • ¼ cup (60ml) flour
  • 2 cups (500ml) milk
  • Salt and milled pepper
  • 2 cups (200g) grated cheddar and mozzarella cheese (combined)
  • 1 box (500g) lasagne sheets
  • 1 cup (125g) grated mature cheddar cheese


  • Preheat oven to 200°C.
  • Fry onion until golden, then add garlic and fry for a minute.
  • Add mince and brown well.
  • Add tomato paste and cook until sticky.
  • Stir in remaining bolognaise ingredients and simmer for 15-20 minutes.
  • Turn off heat and add fresh herbs.
  • For cheese sauce, heat butter in a pot until melted, add flour and stir to combine for about 1 minute.
  • Gradually add milk while whisking. Season and cook for 3 minutes.
  • Add grated cheese and stir until melted.
  • Blanch lasagne sheets in batches in a pan of boiling water, keeping them separated in a single layer, until soft and pliable, about 3-4 minutes.
  • Remove lasagne, drizzle with oil to coat and roll up sheets.
  • Place pasta roll-ups and a 23cm skillet or oven dish. (You can add a splash of bolognaise sauce at the bottom of the baking dish, to help secure pasta.)
  • Spoon sauce into pasta pockets, drizzle with sauce and sprinkle with grated cheese.
  • Bake for 20-25 minutes until golden on top.
  • Serve with fresh basil, hot out of the oven.