Pocket lasagne dinner: A fun twist on an classic Italian pasta

When you think about comfort food, pasta is often on the menu. Italian family cooking is some of the best and most-loved around the world and lasagne is a great example of that. However, you can still mix things up a little bit and in the case of this pocket lasagne dinner just changes how you organise the pasta sheets. The recipe is still cheesy, meaty and filled with all of the pasta goodness you expect for a great family meal.

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Pocket lasagne dinner suggestions

If you have a meat sauce locked and loaded, you are more than welcome to use that one too. The cream cheese is already in the meat sauce and you can also substitute it with a bechamel too. Pre-cooking the pasta in well-salted water not only reduces cooking time as you do it while cooking the sauce, but will help you make some pockets similar to cannelloni. However, don’t overcook the pasta as it still cooks in the oven. Serve your lasagne with a fresh green salad.

ALSO READ: Chicken liver pasta: A creamy family comfort dinner recipe

If you’re a fan of classic Italian pasta, you should try this pocket lasagne dinner. It’s cheesy, meaty and heartwarming in all the best ways.

Last updated on 2 March 2023

Pocket lasagne dinner recipe

5 from 4 votes

Recipe by Melissa Jacobs Course: DinnerCuisine: GlobalDifficulty: Moderate

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Dig in with this winter warmer of Lasagne. Enough to feed the family or to keep for the week.

Ingredients

• 1 kg 1 lean beef mince

• chopped onion

• crushed garlic glove

• 2 tbsp 2 tomato paste

• 1 tsp 1 dried parsley

• 1 tsp 1 dried basil

• salt (to taste)

• pepper (to taste)

• 50 ml 50 cottage cheese

• 250 ml 250 grated mozzarella cheese

• 250 ml 250 grated cheddar cheese

• 1 packet 1 lasagne sheets

• 1 tbsp 1 butter

• 100 ml 100 chicken or beef stock

• 10 ml 10 chutney

Method

• Meat sauce
• In a saucepan with some olive oil, brown the mince and set aside.
• Add some more oil into the pan and brown the onions a bit and add the tomato paste and herbs for 1 minute before adding the garlic for no more than another minute and deglaze with some stock and scraping off the burned bits from the pan. (you can use a splash of wine)
• Add the chutney and mince, cottage cheese and stock. Simmer for 10 minutes over a low heat.
• Lasagne sheets
• In a pot, boil water. Add the lasagne sheets, 2 at a time to prevent sticking to each other. After 4 min, remove the sheets and repeat until all of them are cooked.
• Lasagne Pockets
• Cut each lasagne sheet lengthwise to create 2 pieces. Top each sheet with meat mixture, roll up and place in a greased oven dish. Repeat until all sheets are done.
• Sprinkle all the mozarella and cheddar cheese over the lasagne. Dust with dried origanum.
• Bake at 160°C in pre-heated oven for 20 minutes.

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