Name: Lasagna pockets
Prep time: 20 mins
Cook time: 50 mins
Yield: 8
Ingredients: 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 meat, for the Bolognese; 5 tomatoes, poached and chopped, for the Bolognese; 1 cup tomato purée, for the Bolognese; 1/4 cups red wine, for the Bolognese; 1 leaf bay, for the Bolognese; salt, for the Bolognese; 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 cow's 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; fresh oregano, to decorate; 16 lasagna sheets, cooked