Beef & Mushroom Cannelloni

Step 1: Heat oil in a large frying pan over moderate heat and cook and stir onion for 8 minutes and then add garlic, cook and stir for 30 seconds and then add the mince and cook, stirring to break up lumps, for 3 minutes or until browned.

Step 2: Add 1 1/4 cups of the pasta sauce, the mushrooms and herbs and bring to the boil and then reduce heat, simmer, covered, for 10 minutes.

Step 3: Uncover, simmer for a further 5 minutes or until thickened slightly and then cool for 20 minutes.

Step 4: Meanwhile to make béchamel sauce, heat extra oil in a saucepan over moderate heat and add flour and cook and stir for 1 minute or until thick.

Step 5: Remove from heat and gradually whisk in milk and then return to a moderate heat for 3 minutes or until sauce boils and thickens.

Step 6: Preheat oven to 180C/160C fan forced.

Step 7: Grease a 6cm deep, 30cm x 20cm (base measurement) ovenproof dish.

Step 8: Wrap lasagne sheets in baking paper and microwave on high (100%) for 40 seconds.

Step 9: Place a lasagne sheet on a board and spoon 1/4 cup of mince mixture along a narrow edge and roll up to enclose and place seam-side down in prepared dish and then repeat with remaining lasagne and mince mixture.

Step 10: Spoon over remaining mince mixture and top with béchamel sauce and sprinkle with parmesan.

Step 11: Bake covered for 30 minutes and then uncover and bake for a further 15 minutes.

Step 12: Sprinkle with extra parmesan and serve with salad.