Lasagne Parcels 4 Ways

Each variation makes 4 parcels 
 

INGREDIENTS
 

For the white sauce:

3 tbsp butter

3 tbsp flour

2 cups milk

1 bay leaf

Salt and black pepper, to season


The classic:

8 sheets Fatti’s & Moni’s Bellissimo Lasagne

1 cup bolognaise sauce

1½ cups grated cheese

1½ cups white sauce


Ham & cheese:

8 sheets Fatti’s & Moni’s Bellissimo Lasagne

1½ cups white sauce

1 cup sliced ham

3 cups grated cheese, half for inside the parcels, half for on top

 

Spinach & feta:

8 sheets Fatti’s & Moni’s Bellissimo Lasagne

1½ cup wilted spinach and feta mix

1½ cups grated cheese

1½ cups white sauce


Chicken & mushroom:

8 sheets Fatti’s & Moni’s Bellissimo Lasagne

1 cup leftover rotisserie chicken

1 cup fried mushrooms

1½ cups grated cheese

1½ cups white sauce


Serving suggestion:

Side salad

Freshly chopped herbs

 

METHOD
 

  1. Preheat the oven to 180°C and line a baking tray with baking paper, greased with a little oil. Bring a big pot of salted water to the boil.

  2. Par-cook the lasagne sheets in the boiling water for 5 minutes. 


For the white sauce:
 

  1. Melt the butter in a small pot over a low heat.

  2. Whisk the flour into the melted butter to form a roux.

  3. Cook the roux over a low heat, stirring continuously, for at least 2 minutes, to cook out the flour taste.

  4. Add the milk a bit at a time, stirring constantly.

  5. Drop in a bay leaf. Cook at a simmer, stirring continuously, until smooth and thickened, about 10 minutes.

  6. Remove the bay leaf and season to taste.


To assemble:
 

  1. Lay one lasagne sheet down vertically and spread a dollop of white sauce in a square in the middle.

  2. Place another lasagne sheet horizontally over the sauce, covering the square of white sauce.

  3. Spread a dollop of white sauce in the centre of the top lasagne sheet and layer over the fillings (bolognaise sauce, ham and grated cheese, wilted spinach and feta mixture or shredded chicken and fried mushrooms).

  4. Fold the left flap over the filling, then the bottom flap, then the right, then finish the parcel by folding down the top flap and tucking it into the top-left corner of the left fold.

  5. Cover each with more white sauce and sprinkle over a small handful of grated cheese.

  6. Repeat with the remaining 3 lasagne parcels. 

  7. Place the parcels on the baking tray. Bake in the oven for 20 minutes, until the cheese is golden and bubbling. 

  8. Garnish with freshly chopped herbs, serve alongside a salad and ENJOY!