500g beef mince
1 egg
3/4 cup tomato sauce
3/4 cup cornflake crumbs
1 tablespoon garlic powder
salt and pepper
Mix all ingredients together, form into a rough loaf shape and place on baking tray. Bake in moderate oven for 45 minutes.
Spinach Mushroom Lasagne Rolls
8 lasagna sheets
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup mushrooms, chopped
2 cups spinach, chopped
1/2 tsp salt
- 1/4 tsp black pepper
1 cup ricotta
1 cup marinara sauce
1/2 cup mozzarella
1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
2. In a pan, heat the olive oil and sauté the diced onion and minced garlic until they become fragrant. This will take just a few minutes!
3. Now, add the chopped mushrooms and spinach to the pan. Cook everything together for about 3-4 minutes until the spinach wilts. Don’t forget to season with salt and pepper!
4. Once the veggies are done, mix them with the vegan ricotta until fully combined.
5. Lay out the cooked lasagna noodles on a flat surface. Spread the veggie and ricotta mixture evenly across them, then roll them up tightly.
6. Pour the marinara sauce into a baking dish. Place the lasagna rolls seam side down in the dish and top with mozzarella.
7. Pop them in the oven and bake for 20 minutes or until they're all bubbly and golden. Serve warm and enjoy!
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