Name: Lasagne Pockets
Cook time: 40 min
Yield: 4
Ingredients: 1tbsp vegetable oil; 1 onion, diced; 4 mushrooms, diced; 2 carrots, diced; 2 garlic cloves, crushed; 2tbsp tomato purée; ½ x 400g tin chopped tomatoes; 500ml beef stock; 1tsp dried oregano, plus extra for sprinkling; 1tsp dried thyme; 2tbsp Worcestershire sauce; 250g leftover roast beef, finely chopped; 12 small rectangular lasagne sheets; 400g béchamel sauce (we used Parmalat Chef Classic Béchamel); Pinch of flaked sea salt; 125g Cheddar, grated; Pinch of chilli flakes (optional); Salad leaves, to serve

VMG Recipes