• Preheat oven to 240°C/220°C fan-forced.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince and sliced mushrooms, breaking up with a spoon, until just browned, 4-5 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 veggie mince and 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 Cheddar cheese.

• 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 veggie mince and mushroom cannelloni between plates.
• Serve with spinach and rocket salad.
• Sprinkle flaked almonds over salad to serve. Enjoy!