Baked beef and mushroom cannelloni

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a frying pan and cook the onion for 5 minutes until softened. Add the sliced mushrooms, then cook for 5 minutes more. Stir in the mince and cook for another 5 minutes, breaking up with a spoon. Turn up the heat, add the stock, the porcini mushrooms and their water, and the tomato purée. Cook for 5-10 minutes until the liquid has evaporated. Set aside.
2. Blanch the lasagne sheets for 2-3 minutes in boiling water. Place on a work surface, spoon a quarter of the mince crossways along the centre of each sheet, then roll up. Spoon a little cheese sauce into a baking dish big enough to fit the cannelloni snugly. Add the 4 pasta tubes, pour over the tomato salsa and top with the remaining cheese sauce. Scatter over the Parmesan and bake for 10-15 minutes until bubbling.