BEEF & MUSHROOM CANNELLONI

SERVES 6 PREP 20 MINS + COOLING COOK 1 HOUR 20 MINS PER SERVE 2483kj

1 tbsp olive oil, plus 2 tbsp extra 1 onion, finely chopped 2 cloves garlic, finely chopped 500g beef mince 700g bottle passata 200g Swiss brown or button mushrooms, halved, thinly sliced 2 tsp Italian herbs ¹⁄ cup gluten-free plain flour 3 1 litre reduced-fat milk 280g (6) fresh gluten-free lasagne sheets ¹⁄ cup freshly grated 3 parmesan, plus extra to serve

1 In a large frying pan, heat oil on medium. Cook onion 2 mins until soft. Add garlic and cook 30 secs until fragrant. Add mince and cook, stirring to break up lumps, 3 mins until browned. Add 1¼ cups of the passata, mushrooms and herbs. Bring to boil. Reduce heat, simmer, covered, 10 mins. Uncover, simmer 5 mins until thickened slightly. Set aside to cool 20 mins.

2 Meanwhile, to make bechamel sauce, in a saucepan, heat extra oil on medium. Add flour and cook, stirring, 1 min until thick. Remove from heat, gradually whisk in milk. Whisk over moderate heat 3 mins until sauce boils and thickens.

3 Preheat oven to 180°C. Grease a 6cm-deep 30 x 20cm ovenproof dish. Wrap lasagne sheets in baking paper, then microwave on High 40 secs. Place a lasagne sheet on a board, spoon ¼ cup of mince mixture along a narrow edge and roll up to enclose. Place, seam-side down, in prepared dish. Repeat with the remaining lasagne and mince filling. Spoon remaining mince filling over the top. Top with bechamel sauce and sprinkle with ¹⁄ cup parmesan. Bake, covered, 3 30 mins. Uncover, bake 15 mins until golden and bubbling. Serve sprinkled with extra parmesan. Accompany with a green salad, if you like.