Bolognese Roll-up Lasagne

For the cheese sauce, mix all the ingredients together in a large bowl until well combined. Pop the bowl in the fridge to firm up a little as you prepare the rest of the ingredients.

Bring a large pot of salted water to the boil over a high heat. While you wait for it to boil, line a chopping board or large baking tray with baking (parchment) paper. Preheat your oven to 200°C (390°F).

Cook the lasagne sheets, using tongs to keep them moving so they don’t stick together, according to packet instructions or until al dente. Use tongs to transfer the lasagne sheets to the lined board or tray, laying them out in an even layer so they’re not touching (you don’t want them to stick together). Once you can’t fit anymore on the baking paper, place another sheet on top, then add more lasagne sheets to that layer. Keep going until you’ve transferred all the lasagne sheets out of the boiling water on to baking paper.

Spread a scant ½ cup of the cold bolognese into the base of a shallow casserole dish.

Use scissors to cut the cooked lasagne sheets in half lengthways. Spread with the cheese sauce, followed by a layer of the bolognese (I find it easier to spoon out dollops of meat sauce using a miniature ice-cream scoop, but a regular spoon should also suffice). Roll up the lasagne strips loosely, snip them in half widthways, then place them vertically into the prepared baking dish so the tubes are standing upright, working in a circular direction from the outside edge in.

Dot any leftover cheese sauce in between the roll ups, then scatter over the mozzarella. Transfer the dish to the oven and bake for 40 minutes or until the mozzarella is golden. Scatter over the basil leaves and serve.