These cheesy midweek lasagne parcels are cooked in just 40min

Yields:

4

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

• 1 Tbsp. vegetable oil
• 1 onion, diced
• 4 mushrooms, diced
• 2 carrots, diced
• 2 garlic cloves, crushed
• 2 Tbsp. tomato purée
• 1/2 x 400g tin chopped tomatoes
• 500 ml beef stock
• 1 tsp. dried thyme
• 2 Tbsp. Worcestershire sauce
• 250 g leftover roast beef, finely chopped
• 12 small rectangular lasagne sheets
• 400 g béchamel sauce (we used Parmalat Chef Classic Béchamel)
• Pinch of flaked sea salt
• 125 g Cheddar, grated
• Pinch of chilli flakes (optional)
• Salad leaves, to serve

• 1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat a little oil in a frying pan and soften the onion, mushrooms and carrots for 5min. Add the garlic and cook for a further 2min. Stir in the tomato purée, chopped tomatoes, beef stock, oregano, thyme, Worcestershire sauce and seasoning. Bring to a simmer and cook for 20min, until thickened and not too saucy. Stir through chopped roast beef and remove from the heat.
  2. Step 2Bring a large pan of water to the boil and cook the lasagne sheets briefly until soft. Drain and leave to cool slightly.
  3. Step 3To assemble, lay one lasagne sheet on a board with the short edge nearest you. Spoon 1tbsp béchamel into the centre, then place a second sheet horizontally across it to form a cross shape. Fill the centre with some of the beef mixture. Fold up the bottom sheet, then fold in the sides to create a parcel. Place the parcel on a baking tray, then repeat with the remaining lasagne sheets.
  4. Step 4Top each parcel with 1tbsp béchamel, a sprinkle of flaked salt, grated Cheddar, a pinch of dried oregano and a pinch of chilli flakes, if using. Bake for 20min, until golden and crisp around the edges.
  5. Step 5Serve lasagne pockets with salad on the side.

29 of the best comforting lasagne recipes, from speedy cheat’s versions to classic low and slow