Lasagna Pockets Cooked Outdoors

Challenge yourself to prepare the most mouth-watering lasagna pockets ever. If you're feeling ambitious, you can double the effort by cooking it over an open fire along the riverbank, just as our chef did. 

Watch a video of it being prepared by our Mysterious Chef here.

Prep: 1 hour
Cook: 40 mins
Difficulty: Hard


Meat sauce

  • 2.5 cups Ground beef
  • 1 onion, minced
  • 1 clove of garlic, crushed
  • 2 medium-size carrot, minced
  • 1 cup tomato paste
  • Salt to taste
  • Pepper to taste
  • 4 tbsp. sunflower Oil2 cups grated mozzarella cheese
  • 1 cup grated parmesan cheese

Bechamel Sauce

  • 1 tbsp. butter
  • 1 tbsp. flour
  • 2 cups of milk
  • 1 pinch of Nutmeg10 Lasagna pasta sheets


  1. Add oil to the pan and cook ground beef over medium heat.
  2. In another pan, add oil and cook garlic, onion, carrot, and tomato paste over medium heat.
  3. Add the cooked ground beef to the mixture and fry until well browned. Don’t forget to season with salt and pepper.
  4. Place a spoon of bechamel sauce in the center of one lasagna sheet, and then add another sheet of lasagna as a cross over the top. Add a spoon of bechamel sauce, meat sauce, and grated mozzarella.
  5. Fold each side of the lasagna sheet towards the center, then cover the middle with bechamel sauce and grated parmesan cheese.
  6. Place baking paper on the oven tray and add the lasagna sheets.
  7. Place the tray in an oven and cook at 350 F for 20 mins.
  8. Ready!



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