Instructions

1. Preheat the oven to 180°C and line a baking tray with baking paper, greased with a little oil. Bring a big pot of salted water to the boil.
2. Par-cook the lasagne sheets in the boiling water for 5 minutes.

For the white sauce:

1. Melt the butter in a small pot over low heat.
2. Whisk the flour into the melted butter to form a roux.
3. Cook the roux over low heat, stirring continuously, for at least 2 minutes, to cook out the flour taste.
4. Add the milk a bit at a time, stirring constantly.
5. Drop-in a bay leaf. Cook at a simmer, stirring continuously, until smooth and thickened, about 10 minutes.
6. Remove the bay leaf and season to taste.

To assemble:

1. Lay one lasagne sheet down vertically and spread a dollop of white sauce in a square in the middle.
2. Place another lasagne sheet horizontally over the sauce, covering the square of white sauce.
3. Spread a dollop of white sauce in the center of the top lasagne sheet and layer over the fillings (bolognese sauce, ham, and grated cheese, wilted spinach and feta mixture or shredded chicken and fried mushrooms).
4. Fold the left flap over the filling, then the bottom flap, then the right, then finish the parcel by folding down the top flap and tucking it into the top-left corner of the left fold.
5. Cover each with more white sauce and sprinkle over a small handful of grated cheese.
6. Repeat with the remaining 3 lasagne parcels.
7. Place the parcels on the baking tray. Bake in the oven for 20 minutes, until the cheese is golden and bubbling.
8. Garnish with freshly chopped herbs, serve alongside a salad