500g chestnut mushrooms, diced finely by hand or in a food processor
3 tbsp olive oil
750g mixed beef and pork mince
1 large onion, diced
1 stick celery, diced
4 cloves garlic, crushed
1x 400g can chopped tomatoes
2 tbsp tomato puree
Salt and freshly ground black pepper
Handful fresh basil, chopped
For the rotolo
6 fresh lasagne sheets
125g cheddar, grated
100g feta, crumbled
To serve
Greek basil
Method
Preheat the oven to 180c/160c for fan ovens.
Mix together the diced mushrooms and mince until well blended. Heat the oil in a large pan and add the mixture. Fry for 4 mins, stirring frequently, breaking up any large chunks as you go until the mixture is browned all over.
Add the onion and celery to the pan and keep cooking for another 4 mins until the onion is soft.
Finally add the garlic and cook for a further minute, then add the tomatoes and puree. Fill the can with water and add that too. Bring the pan to a simmer and cook for 10-15 minutes until the sauce has thickened and the tomatoes have broken up.
Season with salt and pepper and stir in the basil. Transfer to a bowl and leave to cool. This can be prepared the day before and stored in the fridge.
Spread a thick layer of the mushroom and meat mix onto the bottom of an oven proof dish.
Lay a lasagne sheet onto a board and brush both sides with water. Spread some of the mix onto and roll up along its length. Cut into 3 pieces and stand each one up in the dish. Repeat with the rest of the lasagne. Spoon any remaining sauce over the lasagne and top with the cheeses.
Cover with foil and bake in the oven for 10 minutes. Remove the foil and continue to bake until the cheese is golden for another 30 minutes.
