• Preheat oven to 240°C/220°C fan-forced. • Heat a large frying pan over medium-high heat. Cook beef mince (no need for oil!) and sliced mushrooms, breaking up mince with a spoon, until just browned, 2-3 minutes.

• To pan with beef, add soffritto mix and cook, stirring, until tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Stir in the brown sugar and vegetable stock powder and 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 constantly, 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 with salt and pepper.

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

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

• Divide herby tomato beef and mushroom cannelloni between plates. • Serve with fennel salad. • Sprinkle flaked almonds over salad to serve. Enjoy!