Lasagna pocket

Makes 8 pockets

lasagna sheets (if they're wide rectangles, cut in two to make two long ones), boil two at a time for 3 minutes. Then remove.

Sauce

• 340g ground beef/veggie ground

• 1 tbsp olive oil

• 1 cup diced onion

• 1 tsp dried crushed red peppers

• 2 tsp garlic powder

• 2 tsp dried oregano

• 28oz can crushed tomatoes

• 2 tbsp tomato paste

• Salt and pepper to taste

Ricotta

• 1 cup of ricotta

• 2 cups of mozzerella (divided - half goes in here, half for later on top)

• 1.5 cups parmesan, grated (divided - half goes in here, half for later on top)

• 1 egg

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tsp dried basil

Topping

• Sprinkle remaining mozzarella and parmesan on top of pocket.

Preheat oven to 350.

Put beef/veggie ground in pan with olive oil. Fry. Add onions, crushed red peppers, garlic powder, oregano, crushed tomatoes and tomato paste. Bring to a boil, simmer on low for 10 minutes. Season with salt and pepper.

Make ricotta mixture.

For noodles (should be cut in half), add to boiling salted water, 2 at a time, for 3 minutes. 

Place one lasagne noodle in one direction and then the other in the opposite direction (looks like a plus sign). Then add the sauce filling, top with a smear of ricotta filling, fold up and sprinkle with mozzarella and parmesan. Repeat 7 more times.

Bake for 20 minutes, broil to crisp cheese. Serve