243kcal
3g
0g
1g
6g
10g
26g
155mg
- 150g / 5.3oz grated Cheddar
- 250g / 9oz Fresh lasagne sheets
- 400ml / 14fl oz Full-fat milk
- 30g / 1oz Unsalted butter
- 2 tbsp Cornflour (cornstarch)
- freshly ground Black pepper
1. Preheat the oven to 200°C (220°C fan)/425°F.
2. Heat 400ml / 14fl oz Full-fat milk in the microwave on high for 3 minutes.
3. Melt 30g / 1oz Unsalted butter in a saucepan.
4. Add 2 tbsp Cornflour (cornstarch) and cook for a minute, stirring constantly.
5. Gradually add the warm milk, stirring constantly until the sauce thickens.
6. Remove from heat, add freshly ground Black pepper and two-thirds of 150g / 5.3oz grated Cheddar, and stir until melted.
7. Place a Fresh lasagne sheet on a chopping board, spread 2-3 tbsp of cold ragu from edge to edge, and roll up.
8. Repeat until all lasagne sheets are used.
9. Place the rolls in an ovenproof dish, cover with remaining cheese sauce and grated Cheddar.
10. Bake for 15-20 minutes until bubbling and golden.
9% of RDI
43% of RDI
0% of RDI
1% of RDI
1% of RDI
43% of RDI
10% of RDI
You can use veggie ragu as an alternative to mince. Leftover cheese sauce can be frozen in ice cube trays for up to 3 months.
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