Alejandra Cota

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Lasagna pockets

20 mins
50 mins
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Prepare this delicious recipe for Lasagna pockets. It is a different and original way to serve lasagna, so it will be easy for your guests to eat it. This recipe is made with the traditional beef bolognese with a touch of sweet white wine, a béchamel sauce and gratin with Manchego cheese. For this Individual Meat Lasagna you don't have to worry about buying good wine, since we only want a light taste. Tetrapack wine for cooking is enough. Enjoy this rich and comforting recipe.
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8 portions
  • 2 tablespoons olive oil, for the Bolognese
  • 3 tablespoons garlic, finely chopped, for the Bolognese
  • 1/2 cups white onion, finely chopped
  • 1/2 cups leek, finely chopped, for the Bolognese
  • 2 carrots, peeled, finally chopped, for the Bolognese
  • 1/2 cups celery, finely chopped, for the Bolognese
  • 1 kilo ground beef, for the Bolognese
  • 5 tomatoes, poached and chopped, for the Bolognese
  • 1 cup mashed tomatoes, for the Bolognese
  • 1/4 cups Red wine, for the Bolognese
  • 1 leave bay (laurel), for the Bolognese
  • enough salt, for the Bolognese
  • enough black pepper, for the the Bolognese
  • 3 tablespoons butter, for the white sauce
  • 1/4 cups wheat flour, for the white sauce
  • 1/2 white onions, for the white sauce
  • 1 cup milk, for the white sauce
  • 1 teaspoon salt, for the white sauce
  • 1 teaspoon nutmeg, for the white sauce
  • 1 cream cheese, for the white sauce
  • 1/4 cups white wine, for the white sauce
  • 1 cup manchego cheese, grated, for the white sauce and for the au gratin
  • 1 cup Gouda cheese, grated, for the white sauce
  • enough fresh oregano, to decorate
  • 16 pasta for lasagna, cooked


Preheat the oven to 200°C (392 °F)
For the Bolognese sauce, heat a pan over medium heat with the olive oil and cook the garlic with the onion, add the leek, the carrots, the celery, the meat and the tomato. Cook until the meat changes color completely. Add the tomato puree, the red wine, the beef broth, the bay leaf, season with salt and pepper to your liking, cook for 30 minutes or until the liquid is reduced, cool and reserve.
For the white sauce, heat a small pot over low heat, melt the butter and cook the onion, add the flour at once and cook until you get a golden mash. Add the milk, when it boils, reduce the heat and cook until it thickens. Season with salt, pepper, nutmeg and incorporate cream cheese, white wine, half of the manchego and gouda cheeses, cook 5 minutes until the ingredients are melted and reserve. Let cool.
For the assembly, on a board place your sheets of lasagne in the form of a cross, add a few spoonfuls of bolognese sauce in the center. Close carefully, place on a tray lined with parchment or baking paper and top with béchamel sauce, add the remaining cheese and oregano.
Bake for 10 minutes until it becomes au gratin. Serve with salad and enjoy.


Serve your lasagna pockets accompanied by salad.


So that your lasagna pasta do not stick, you can add a little oil and so you can cook them in advance. Béchamel sauce is made with a "roux" which is a thickening agent made with flour and butter.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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