• 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 with a spoon, until 
just browned, 2-3 minutes. 

• 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 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 dish.
• Spoon remaining sugo evenly over cannelloni. 
• 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 and a 
drizzle of vinegar and olive oil. Season to taste. 

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