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  • Prep
    40 min
  • Total
    60 min
  • Servings

Lasagna Rolls


Meat Sauce

  • 75 mL (1/3 cup) olive oil
  • 1 kg (2 lb) ground pork
  • 5 mL (1 tsp) salt
  • 1 large white onion, finely chopped
  • 6 cloves garlic, minced
  • 2 stalks celery, coarsely chopped
  • 1 green pepper, diced
  • 1 carrot, diced
  • 2 796-mL (2 x 28 oz) cans of whole Italian tomatoes
  • 15 mL (1 tbsp) tomato paste
  • 4 dried tomatoes, diced
  • 3 bay leaves
  • 30 mL (2 tbsp) dry oregano
  • 12 fresh basil leaves
  • 15 mL (1 tbsp) dried thyme
  • 2 mL (1/2 tsp) Cayenne flakes
  • 5 mL (1 tsp) fennel seeds
  • Salt and pepper, to taste


Pasta and Cheeses



  1. In a pot, heat the oil on high and brown the ground pork for 5 minutes. Salt.
  2. Add the onion, garlic, celery, pepper and carrot. Cook for 10 minutes.
  3. Add the tomatoes, dried tomatoes, tomato paste and seasonings. Reduce heat and cook for 15 minutes. Crush the whole tomatoes and stir from time to time.


  1. Preheat the oven to 200 °C (400 °F).
  2. In a large pot, boil the pasta to al dente. Rinse the pasta with cold water and coat lightly with oil. Set aside on a dishcloth.
  3. Lay each sheet out in a lasagna pan, add the filling, then roll.
  4. Pour the meat sauce over the rolls and cover with Mozzarellissima and Parmesan cheese.
  5. Decorate with basil leaves.
  6. Bake in the centre of the oven for 30 minutes.

A recipe developed by our foodie influencer @priscillaventurablog