Fleischschnacka (Alsatian Beef and Onion Pasta Roll Bake)
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Ingredients
- 8 lasagne sheets
- 500 g beef mince
- 2 onion, finely diced
- 2 garlic cloves
- 1 eggs
- 500 ml beef stock
- 15 g fresh flat-leaf parsley, chopped
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 32 g
- Carbohydrate
- 32.6 g
- of which sugars
- 5.7 g
- Fat
- 26.4 g
- of which saturates
- 11.4 g
- Fibre
- 2.4 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a pan and cook the onions and garlic for 8 minutes until soft, then leave to cool slightly.
- 2
Mix the beef mince with the cooled onions, egg and parsley, and season well.
- 3
Spread the mince mixture thinly and evenly over each lasagne sheet, leaving a small border, then roll each one up tightly like a swiss roll and slice into 3cm rounds.
- 4
Heat the oven to 190C (170C fan, gas 5) and melt the remaining butter in a large baking dish.
- 5
Arrange the rolls cut-side up, snugly packed, in the dish and pour over the beef stock.
- 6
Cover with foil and bake for 45-50 minutes until the beef is cooked through with no pink remaining and the pasta is tender.
- 7
Rest for 5 minutes before serving.
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