Stuffed Lasagna Pockets (Single Serving Lasagna Portions)

Stuffed Lasagna Pockets are a tasty and fragrant main dish, prepared with classic sheets of fresh egg pasta filled with a mixture of minced beef and pork, spinach, mozzarella and grated cheese, folded so as to enclose the filling inside, arranged in a baking dish and covered with a sauce based on tomato puree and béchamel.

All that remains is to sprinkle everything with parmesan and place in a hot oven for half an hour: the result will be a dish with a gratinated surface and a melting heart, perfect to serve for a festive lunch, for a dinner with guests or for a special occasion.

Lasagna Pockets Variations

You can fill the lasagna pouches however you like, using whatever ingredients you have on hand. Try, for example, meatless variations, with radicchio and walnuts, pumpkin and gorgonzola, asparagus and béchamel, sautéed zucchini and stracchino cheese, and so on.

You can also make a plain version, without tomato puree. To speed things up, we used ready-made béchamel and egg pasta, but if you have time and a bit of skill, you can make both the lasagna sheets and béchamel at home.

How to Make Stuffed Lasagna Pockets

Step 1

Step 1

To prepare the lasagna pockets, start by finely chopping the celery, carrot, and onion, then sauté them in a large pan with a generous drizzle of oil. When the vegetables are translucent, add the minced meat and break it up with a ladle so that it browns well.

To prepare the lasagna pockets, start by finely chopping the celery, carrot, and onion, then sauté them in a large pan with a generous drizzle of oil. When the vegetables are translucent, add the minced meat and break it up with a ladle so that it browns well.

Step 2

Step 2

Let the meat cook over low heat until it's well-flavored with the soffritto. Then, deglaze with the dry white wine, let the alcohol evaporate and season with salt and pepper.

Let the meat cook over low heat until it's well-flavored with the soffritto. Then, deglaze with the dry white wine, let the alcohol evaporate and season with salt and pepper.

Step 3

Step 3

Add the blanched and chopped spinach, spice with a pinch of grated nutmeg and let everything flavor.

Add the blanched and chopped spinach, spice with a pinch of grated nutmeg and let everything flavor.

Step 4

Step 4

In a separate pan, drizzle a little oil and add the tomato puree. Season with a pinch of salt and cook for 6-7 minutes, stirring occasionally. Then, add half the béchamel sauce, mix well and set aside.

In a separate pan, drizzle a little oil and add the tomato puree. Season with a pinch of salt and cook for 6-7 minutes, stirring occasionally. Then, add half the béchamel sauce, mix well and set aside.

Step 5

Step 5

Pour the remaining béchamel sauce into the meat and spinach filling, then add the grated parmesan and diced mozzarella, mixing everything together with a wooden spoon.

Pour the remaining béchamel sauce into the meat and spinach filling, then add the grated parmesan and diced mozzarella, mixing everything together with a wooden spoon.

Step 6

Step 6

Cut the sheets of fresh egg pasta in half lengthwise, then arrange them, stacked on top of each other, on a clean, damp tea towel, so that they remain soft during assembly.

Cut the sheets of fresh egg pasta in half lengthwise, then arrange them, stacked on top of each other, on a clean, damp tea towel, so that they remain soft during assembly.

Step 7

Step 7

To create the pockets, place a lasagna sheet on a plate, spread a teaspoon of tomato sauce and béchamel, then place a second sheet so as to form a cross.

To create the pockets, place a lasagna sheet on a plate, spread a teaspoon of tomato sauce and béchamel, then place a second sheet so as to form a cross.

Step 8

Step 8

Stuff the center with a generous spoonful of filling.

Stuff the center with a generous spoonful of filling.

Step 9

Step 9

Fold one of the flaps over the filling, then cover with a little sauce.

Fold one of the flaps over the filling, then cover with a little sauce.

Step 10

Step 10

Repeat the operation by bringing the edges of the pasta towards the centre and covering them with the sauce, so as to form the small sack.

Repeat the operation by bringing the edges of the pasta towards the centre and covering them with the sauce, so as to form the small sack.

Step 11

Step 11

Spread a thin layer of tomato sauce on the bottom of a 20x30 cm diameter baking pan, then arrange the 8 small bags obtained.

Spread a thin layer of tomato sauce on the bottom of a 20×30 cm diameter baking pan, then arrange the 8 small bags obtained.

Step 12

Step 12

Cover with the remaining sauce and a handful of grated Parmesan cheese.

Cover with the remaining sauce and a handful of grated Parmesan cheese.

Step 13

Step 13

Bake in a preheated static oven at 355°F/180°C for 30 minutes, until the surface is nicely browned. Remove from the oven and let it settle for about ten minutes before serving.

Bake in a preheated static oven at 355°F/180°C for 30 minutes, until the surface is nicely browned. Remove from the oven and let it settle for about ten minutes before serving.

Step 14

Step 14

Enjoy your Stuffed Lasagna Pockets!

Enjoy your Stuffed Lasagna Pockets!