Leftover roast beef brings bags of flavour to the ragu without the need for lengthy simmering on the hob.
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Yields:
4
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Ingredients
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
Directions
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.
Step 2Bring a large pan of water to the boil and cook the lasagne sheets briefly until soft. Drain and leave to cool slightly.
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.
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.
Step 5Serve lasagne pockets with salad on the side.
GH TIP
Make your own béchamel using 40g butter, 40g plain flour and 400ml milk. Melt butter until just foaming. Stir in flour. Cook for 1min, until biscuity, then slowly add milk, whisking continually so no lumps form. Simmer until thickened. Season well.
Per serving:
Calories: 679
Protein: 43g
Fat: 29g
Saturates: 16g
Carbs: 60g
Sugars: 14g
Fibre: 6g
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Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
