Step 1

Heat a large non-stick frying pan over medium-high heat. Cook the mince, stirring, for 4-5 minutes or until browned. Add celery, carrot, zucchini, onion and garlic. Cook, stirring, for 5 minutes or until vegetables soften slightly. Add the passata and 125ml (1/2 cup) stock. Cook, stirring occasionally, for 15 minutes or until liquid evaporates. Cool.

Step 2

Meanwhile, to make the bechamel, melt the butter in a saucepan over medium heat until foaming. Stir in the flour for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, stirring, until smooth. Place over medium heat. Cook, stirring, until the mixture boils. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap to stop a skin forming.

Step 3

Preheat oven to 180°C. Spread 1 lasagne sheet with one-fifth of the mince mixture. Drizzle over 2 heaped tablespoons of bechamel. Starting from 1 short side, roll up to form a log. Cut crossways into thirds and place, cut-side up, in a 5cm-deep, 20cm round ovenproof dish. Repeat with the remaining lasagne sheets, mince mixture and bechamel.

Step 4

Combine the tomato puree and remaining stock in a jug. Pour over the rotolo. Combine the mozzarella, parmesan and pine nuts in a bowl. Sprinkle over the rotolo. Bake for 35 minutes or until the pasta is al dente.