Serves 4
Preparation time: 20 minutes
Cooking time: 25-30 minutes


200g green beans, topped and tailed
8 dried lasagne sheets
8 thin slices ham
1 x 350g jar tomato sauce for pasta
25g Cheddar cheese, grated
Salt and pepper

For the béchamel sauce:

300ml milk
1 slice onion
6 peppercorns
1 bay leaf
25g butter
20g flour


1. Preheat the oven to 200˚C/400˚F/Gas Mark 6.

2. To start the béchamel sauce, put the milk into a small saucepan, add the onion, peppercorns and bay leaf and bring just up to the boil. Take the pan off the heat and leave to infuse while you prepare the other ingredients.

3. Cook the beans in boiling salted water for about 5 minutes until tender. Drain and set aside.

4. Cook the lasagne sheets in boiling salted water for 5 minutes, or according to pack instructions. Drain and pat dry.

5. Lay the sheets of lasagne out on a board. Top each with a slice of ham and divide the beans into 8 portions. Place a portion of beans at one end of each lasagne/ham slice and roll up so that you end up with 8 cannelloni rolls. Set aside.

6. To finish the béchamel sauce, strain the milk you heated earlier and discard the flavourings. Melt the butter in a saucepan, add the flour and cook over a low heat for a couple of minutes, stirring constantly. Remove from the heat and slowly add the strained milk, stirring well to combine. Put the pan back on the heat and bring slowly up to the boil, stirring constantly to stop any lumps from forming. Simmer the thickened sauce for 2 minutes.

7. To assemble, take an ovenproof dish which will hold the cannelloni rolls laid side by side. Put the tomato sauce in the base of the dish. Lay the cannelloni rolls on top of the tomato sauce and spoon the béchamel sauce over. Sprinkle with the cheese and bake in the pre-heated oven for about 25 minutes until hot through and golden brown on top.

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