Lasagna Rolls

Had some left over roast beef, so I used it in the bolognese sauce for this lasagna roll.  I don't like waste, so I try to integrate left overs in other recipes.  Otherwise I freeze it and use it for the next occasion. The combination of the bolognese sauce, cheese and cream makes this dish a bit on the heavy side, but well worth it. 

Ingredients:
-350 grams of ground beef
-2 carrots & 2 celery sticks
-1 onion
-2 cans of chopped tomatoes (800 grams in total)
-Salt & pepper
-1 tablespoon of chilli paste
-1 tablespoon of olive oil
-8 sheets of lasagna noodles
- 1 cup of heavy cream
- 1 cup shredded Swiss/emmental cheese
- 1/4 cup of parmesan cheese
-A few sprigs of fresh parsley

Instructions:

-For the bolognese sauce, peel carrots and onion.  Chop up the carrots, celery and onion.  Sauté the vegetables in olive oil for about 7 minutes.  Add ground beef and mix together for a few minutes.

-Add chopped tomatoes, 2 tomato cans of water, chilli paste, salt & pepper.  Bring to a boil and then simmer for about 45 minutes.

-Boil the lasagna noodles for about 12 minutes.  Add a bit of salt and cooking oil in the water.

-In a baking dish, spread with bolognese sauce.

-To assemble the lasagna roll, place the noodle flat down.  Lather with the cream, then with the bolognese sauce, sprinkle with the shredded Swiss cheese and top off with salt and pepper.

-Carefully roll the lasagna.  Place the lasagna roll in a baking dish.  Repeat the steps until all the lasagna noodles are used up.

-Once all the lasagna rolls are placed in the baking dish, spread the remaining bolognese sauce on top of the rolls and top off with the Swiss cheese.

-Bake in the oven for 35 minutes at 200 degrees C.

-Serve warm and top off each lasagna roll with shredded parmesan cheese and fresh parsley.
-Goes great with a side of salad.