Cannelloni for a crowd

This recipe is a lot less fiddly than it looks and is ideal for a hungry crowd. Halve the mixture if you prefer or make up in two smaller pans and freeze one.

Instructions

Preheat the oven to 170°C.

For the filling:

Heat a large saucepan and gradually add the mince, stirring continuously, until all the meat is used. Stir until browned; you should not need to use any oil.

Add the chopped onion and garlic to the pan and cook till soft, then mix in the 2 cans of soup and 1 can of tomatoes, the herbs and bay leaf, then simmer for 10-15 minutes.

To make the bechamel (white) sauce:

While the meat sauce is cooking, melt the butter and oil in a medium saucepan and using a balloon whisk, mix in the flour. Cook the mixture for 1-2 minutes over a gentle heat then add the milk gradually, whisking thoroughly after each addition, forming a lump-free sauce. Simmer gently, stirring with the whisk until the sauce thickens; season with salt and pepper then set it aside.

To assemble the dish:

Spread a thin layer of the meat sauce over the base of a large roasting tray. Cut the lasagne sheets into 24 strips, place a spoonful of mixture into the pasta, roll up like a tube and place in rows in the tray. Use 3/4 of the meat mixture to fill the tubes, the remainder will become a thin sauce.

Return the remaining meat mixture to the heat, add 2 tins of tomatoes, 2 cups of beef stock, 1/4 cup tomato paste and brown sugar, then simmer for 5 minutes. Spoon the thin sauce over the whole pan, easing the sauce in between the tubes and allowing it to work its way around the sides as well. Give the tubes a gentle press to slightly submerge them, then spoon over the bechamel.

Top with the grated cheese and bake in the preheated oven for 40 minutes.