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+ servings

Bolognese Rotolo

  • Prep Time
    1 HR
  • Cook Time
    40 MINS
  • KCals 596
  • Carbs 28G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 8 Purple
4 Servings


  • 450 g 5% lean beef mince You can use Turkey mince if you prefer
  • 5 button mushrooms
  • 7 lasagne sheets
  • 120 g reduced fat cheddar grated
  • 2 Sticks celery finely chopped
  • 2 tbsp tomato puree or tomato puree
  • 1 large onion finely chopped
  • 2 large carrot finely chopped
  • 2 cloves garlic crushed
  • 2 beef stock cubes
  • 400 g chopped tomatoes
  • 2 large courgette finely chopped
  • 200 ml water
  • 1 tbsp mixed Italian herbs
  • low calorie cooking spray


  1. Heat a large non-stick frying pan over medium-high heat. Spray with low calorie cooking spray and cook the mince, stirring, for 4-5 minutes or until browned. Add celery, carrot, courgette, onion, tomato puree and garlic. Cook, stirring, for 5 minutes or until vegetables soften slightly

  2. Next add the chopped tomatoes ,1/2 tin of water, stock cubes, and Italian herbs. Cook, stirring occasionally, for 20 minutes- the sauce should thicken. Cool. Preheat oven to 180°C
  3. Meanwhile prepare your lasagne sheets. If they're dry you need to cook them for a couple of minutes until they are flexible but not cooked through, and then cool them down. If you've got fresh or have made your own - continue.
  4. Cut the sheets in half length ways. Spread the halved lasagne sheets with the mince mixture - you want a fairly decent coating, but not too much that you can't roll them up! Starting from 1 short side, roll up to form a log
  5. Place some of the mince mixture in the bottom of an oven proof dish - a couple of cm's deep. Place the rolled up sheets end up in the dish. Repeat with the remaining lasagne sheets until they're all in there
  6. Pour the rest of the mince mixture over the Rotolo. Sprinkle with cheese and bake for 35-40 minutes until the pasta is cooked. Enjoy!