Herby Tomato Beef & Mushroom Cannelloni

• Add soffritto mix and cook, stirring, until tender, 
4-5 minutes.
• Add herb & mushroom seasoning and tomato 
paste, then cook until fragrant, 1 minute.
• Stir in the brown sugar, Worcestershire sauce and 
stock concentrate. Simmer, until bubbling and 
slightly reduced, 1-2 minutes.
• Remove from heat and set aside.

• Meanwhile, in a medium saucepan, melt the butter 
over medium heat. Add the plain flour and cook, 
stirring until a thick paste forms, 1-2 minutes.
• Slowly whisk in the milk until smooth and slightly 
thickened 1-2 minutes.
• Remove from heat, then stir in Parmesan cheese. 
Season to taste with salt and pepper.  

• Slice fresh lasagne sheets in half widthways.
• Spoon half the tomato sugo into the bottom of a 
baking dish.
• Lay cut lasagne sheets on a flat surface.
• Spoon a heaped tablespoon of beef-mushroom 
filling down the centre of each sheet. Roll sheets up 
tightly and place, seamside down, in baking dish.
• Repeat with remaining sheets and filling, ensuring 
they fit together snuggly in baking dish.
• Evenly spread cannelloni with the remaining sugo. 
Top with béchamel sauce. Sprinkle with grated 
mozzarella.
• Bake until golden, 20-25 minutes. 

• When cannelloni has 5 minutes remaining, in a 
medium bowl, combine spinach & rocket mix with 
a drizzle of vinegar and olive oil. Season to taste.