Lasagne sheets, 1 packet (other pasta as backup in case the lasagne sheets break up, which is not uncommon!)
1 jar of green pesto
1 tub of ricotta
Some grated mozzarella
350g minced beef
4 cloves of garlic
Some fresh herbs
Some Cheddar, grated (other cheeses like Pecorino, Manchego or Gruyère will also do)
Ground black pepper
Butter, flour, nutmeg and milk (for the béchamel)
Tin foil for covering
Put your oven on to 200°C. Take your ricotta, pesto and a handful of mozzarella, and put them in a bowl. Mix well.
In the meantime, parboil some lasagne sheets one or two at a time. Don't do all, as they will stick to each other and become an unmitigated disaster. Take them out of the pan carefully making sure not to break them. If they split a little through the middle though, that's not a problem.
Lay them out one by one on a cutting board and paste the ricotta mixture over them. Then roll them up like a carpet and lay them in a baking tray with olive oil in the bottom.
Then take the mince, the onion, garlic and some black pepper and fry them in olive oil until the meat loses its red colouring. Add some grated Cheddar and the herbs to the mixture. It is at this point you should make your béchamel. I won't insult your intelligence by telling you how to make that. Make quite a lot, as you will need it for later. Add some to the mince mixture and do the same - roll them up and put them on the baking tray.
Take the rest of the béchamel and spread it on top of the rolls, then sprinkle over more grate mozzarella and Cheddar, plus some ground black pepper.
Cover the tray in tin foil, put it in the oven for 20 minutes and a further10 minutes uncovered.
The results are very satisfying indeed!