Lasagna Cornetto

Lasagna rolled up into a cone using a wrap - recipe makes 4 of these delicious beauties 😋

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the onion and carrot and fry in oil on medium heat for 5 minutes until soft

Step 2

Salt the beef mince, turn up the pan heat, and add in the beef and fry til brown and caramelised and break it up as small as you can

Step 3

Once the beef has browned, add the stock, red wine, vinegar, herbs, and salt and pepper and simmer until it has reached a shock consistency - we want it to be very low moisture.

Step 4

Once the it is thick and there is minimal excess liquid in the pan, set aside to cool

Step 5

Melt butter and add flour on low heat, and stir and cook off for a couple of minutes

Step 6

Gradually add the milk and whisk in bit by bit, ensuring no lumps form.

Step 7

Once you have added all the milk and it’s a smooth bechamel sauce, grate in the cheese and add the mustard, vinegar, and adjust with salt and pepper.

Step 8

Simmer until it is the consistency where it coats the back of a spoon with 2mm of sauce, then set aside to cool

Step 9

Lay down a wrap and slice from one edge to the middle, and spread a layer of the Bolognese but with more towards the outside of the wrap due to the shape of a cone allowing more filling there

Step 10

Grate and sprinkle over the cheddar and mozzarella, again with more towards the outside of the wrap

Step 11

Leave a ring in the middle of the wrap with no filling, and a lip on the final edge you will roll to, to prevent leaking

Step 12

Start to roll tightly round from the non lip edge all the way round into a cone.

Step 13

Hold in place with 2 cocktail sticks, and sit upright in a ventilated basket, and bake at 200C for 12 minutes

Step 14

Allow to cool slightly, and enjoy!