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80 • minutes
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4 • serves
difficulty icon
Not too hard!

Pork Sausage Lasagne Rollups

0/5 (1)


  • tick1 packet (250g) Lasagne sheets (we love Diamond)
  • tickChantal Organics Extra Virgin Olive Oil
  • For the red sausage sauce:
  • tick6 pork sausage (we love Hellers Free Farmed Pork sausage), skin removed
  • tick1 onion, chopped
  • tick2 garlic cloves, chopped
  • tick2 tablespoons chopped rosemary (we love Superb Herb)
  • tick1 cup red wine (we love Giesen Merlot)
  • tick1 tablespoon Chantal Organics Tomato Paste
  • tick1 can Chantal Organics Tomatoes Chopped
  • For the roll filling:
  • tick2 cups spinach leaves(we love The Fresh Grower)
  • tick2 cups ricotta (we love Perfect Italiano)
  • tick1 cup grated Parmesan (we love Perfect Italiano)
  • tick1 egg Egg (we love Woodland)
  • tickChantal Naturals Sea Salt Fine
  • tickBlack pepper
  • tick1 cup grated mozzarella cheese (we love Mainland)
  • tickHandful of Italian parsley, chopped (we love Superb Herb)
  • tickWe baked this Lasagne Rollups in a Le Creuset Stoneware Heritage Deep Rectangular dish.


  • Step 1.

    Soak the lasagne sheets in a large pot of slightly salted-boiling water for 2-3 minutes. Refresh with running water, then set aside. Sprinkle with some avocado oil to prevent sticking to each other.

  • Step 2.

    2. Preheat the oven to 190 ⁰C.

  • Step 3.

    Heat oil in a large casserole dish over medium heat. Add onion, stir fry for 2-3 minutes until softened. Add the sausage, rosemary and garlic and cook, breaking the sausage up with a wooden spoon, for 3-4 minutes until the sausage is browned.

  • Step 4.

    Pour wine and allow to bubble for 2-3 minutes until slightly reduced. Add tomato paste and stir, then add tomatoes. Season and bring to the boil. Reduce the heat to low and simmer for 15 minutes until reduced.

  • Step 5.

    In a medium bowl, mix together spinach, egg, ricotta, parmesan and a little salt and pepper to make the filling.

  • Step 6.

    Spread the ragu evenly at the bottom of an ovenproof dish.

  • Step 7.

    On non stick baking paper, lay out the cooked lasagne sheet and spread with even thick layers of spinach/ricotta mix. Roll up and lay on top of the ragu. Top with mozzarella cheese and parsley and bake in preheated oven for 35-40 minutes.

  • Step 8.

    Serve hot with a side salad!

Chantal Organics Products used

Chopped Tomatoes
Tomato Paste
Extra Virgin Olive Oil

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