There’s a slow, warm hush that settles over a kitchen when the oven’s on and the biscuits are just coming out — this dish brings that hush with it. Lasagne Parcels are the kind of recipe your childhood remembers: oozing cheese, rich meat, and a flaky pastry hug. Pull up a chair, and let’s make something that feels like home.
Why make this recipe
Because it takes all the comforting, familiar flavors of lasagne and turns them into tidy, golden parcels you can carry to picnics, family gatherings, or a weeknight supper. It’s the kind of recipe that stretches leftovers into something special and makes mouths light up the minute you walk in the door.
How to make Lasagne Parcels
This recipe is a little bit of patience and a whole lot of love. You’ll build a classic beef ragu, fold it into a creamy, cheesy béchamel, stack with lasagne sheets, chill until it’s firm, then wrap each square in puff pastry and bake until puffed and golden. Think of it like parceling up a warm hug — each bite is the comfort of saucy beef and melty cheese wrapped in crisp, buttery pastry.
Ingredients:
1 tbsp olive oil, 1 brown onion, diced, 2 cloves garlic, crushed, 500g beef mince, 400g tin crushed tomatoes, 80g butter, 1/3 cup plain flour, 2 1/2 cups milk, 1 cup grated cheese, 1 pkt lasagne sheets, 6 sheets frozen puff pastry, 1 egg, beaten
Directions:
Heat oil in a frypan over medium heat. Cook onion and garlic for 3-4 minutes until soft. Add beef and cook, stirring, until well browned. Add tomatoes plus a tin of water. Season well with salt and pepper. Bring to the boil, reduce heat and simmer for 30 minutes until thick and rich. Set aside to cool., In a medium saucepan, melt butter. Whisk in flour and cook over medium heat for 1 minute. Gradually whisk in milk to form a smooth sauce. Bring to the boil, then remove from heat and stir through grated cheese. Season well with salt and pepper. Set aside to cool., Bring a shallow pan full of water to boil and cook lasagne sheets a few at a time for 2 minutes or until just al dente. Remove and drain in a colander., Grease an 18cm x 25cm baking tin and line with a large sheet of baking paper, allowing the edges to hang over. Place a single layer of cooked lasagne sheets in the base of the tin, cutting them to fit if required. Spoon over half the cooled meat mixture and half the bechamel sauce. Top with another layer of lasagne sheets, then the remaining meat and remaining bechamel. Finish with a final layer of lasagne sheets. Cover with overhanging baking paper and refrigerate for 2 hours or overnight to completely cool and set., Preheat oven to 180C. Defrost puff pastry sheets just prior to working with them. Cut each in half lengthwise. Cut lasagne into 5cm squares. Place a square on one end of the pastry sheet and fold over the other end to enclose the lasagne. Press the edges to seal; you can use a fork to create a pattern. Continue with remaining pastry and lasagne squares. Place parcels on a tray lined with baking paper. Brush liberally with beaten egg. Bake for 18 minutes until puffed and golden.
How to serve Lasagne Parcels
Serve these warm from the oven with a simple green salad tossed in a vinegary dressing to cut through the richness, or alongside buttery mashed potatoes and steamed greens for a true Southern-style supper. They’re lovely with a spoonful of extra marinara on the side and a glass of iced tea or a bold red wine. Hand one to a friend and watch how quickly they smile.
How to store Lasagne Parcels
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to bring back that pastry crispness — microwaving will make the pastry soggy, so avoid it if you can. For longer storage, you can freeze baked parcels on a tray until firm, then transfer to a freezer bag for up to 2 months; reheat from frozen in the oven at 180°C until warmed through.
Tips to make Lasagne Parcels
- Let the meat ragu and béchamel cool completely before assembling so the layers set nicely and are easier to cut.
- Don’t overfill the pastry — a neat square will seal better and bake more evenly.
- Brush the edges with egg wash to get a beautiful golden shine and help the seams stay sealed.
- Work quickly with puff pastry once it’s defrosted; keep it cold on a floured surface to make handling easier.
- If the lasagne sheet edges are ragged after cutting, dampen your fingers and press them smooth for a cleaner parcel.
Variations (if any)
- Swap beef for shredded rotisserie chicken or turkey and add a pinch of smoked paprika for Southern flair.
- Make a vegetarian version with a hearty lentil ragu and roasted vegetables.
- Add fresh herbs like basil or oregano into the béchamel for a bright lift.
- Use filo pastry brushed with melted butter for a lighter, flakier parcel if you prefer.
FAQs
Q: Can I assemble these ahead of time?
A: Yes — the recipe asks you to chill the layered lasagne in the tin for at least 2 hours or overnight so you can slice and pastry-wrap them the next day. It makes entertaining so much easier.
Q: Can I make these gluten-free?
A: You can — use gluten-free lasagne sheets, a gluten-free flour blend for the béchamel, and a gluten-free puff pastry. Be sure to check labels, and adjust cooking times slightly if needed.
Q: How do I keep the pastry from getting soggy?
A: Make sure fillings are cool before wrapping, and brush the pastry with egg wash for a moisture barrier. Reheating in the oven rather than the microwave also helps keep the pastry crisp.
Q: Can I freeze before baking?
A: Yes. Freeze the wrapped parcels on a tray until solid, then transfer to a freezer-safe container. Bake from frozen a few extra minutes at 180°C until heated through and golden.
Conclusion
If you’d like to see another take on these handheld lasagne delights, I’ve always enjoyed comparing this to the original Lasagne parcels recipe – Taste for inspiration. And if you’re looking for a smaller, cup-sized version to nibble at tea time, there’s a lovely idea over at Mini Lasagne Cups – Slimming Eats that’s just darling.
Thanks for letting me share this little pocket of comfort with you — make a double batch and pass them around. There’s nothing quite like feeding the people you love.
Lasagne Parcels
Ingredients
Method
- Heat olive oil in a frypan over medium heat. Cook diced onion and crushed garlic for 3-4 minutes until soft.
- Add beef mince and cook, stirring constantly, until well browned.
- Add crushed tomatoes along with a tin of water. Season with salt and pepper. Stir and bring to a boil.
- Reduce heat and simmer for 30 minutes until the sauce is thick and rich. Set aside to cool.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the plain flour and cook for 1 minute.
- Gradually whisk in the milk to form a smooth sauce. Bring to a boil, then remove from heat and stir in the grated cheese. Season with salt and pepper. Set aside to cool.
- Bring a shallow pan of water to boil and cook lasagne sheets a few at a time for 2 minutes or until just al dente. Remove and drain in a colander.
- Grease an 18cm x 25cm baking tin and line it with baking paper, allowing the edges to hang over.
- Place a single layer of cooked lasagne sheets at the bottom of the tin, cutting to fit if necessary.
- Layer half the cooled meat mixture and half the béchamel sauce over the lasagne sheets.
- Top with another layer of lasagne sheets, the remaining meat mixture, and the remaining béchamel sauce. Finish with a last layer of lasagne sheets.
- Cover with overhanging baking paper and refrigerate for 2 hours or overnight to completely cool and set.
- Preheat the oven to 180°C (350°F). Defrost puff pastry sheets just before use.
- Cut each puff pastry sheet in half lengthwise, and cut lasagne into 5cm squares.
- Place a square on one end of the pastry sheet and fold over the other end to enclose the lasagne. Press edges to seal and use a fork to pattern the edges.
- Repeat with remaining pastry and lasagne squares. Place parcels on a baking tray lined with baking paper.
- Brush each parcel liberally with beaten egg. Bake for 18 minutes until puffed and golden.