I remember my grandma setting a pan of something bubbling on the stove while the house smelled like butter and Saturday biscuits—this recipe feels exactly like that. These little parcels are the kind of food that makes folks linger at the table a bit longer. If you love flaky, comforting bites, you might also enjoy my cottage cheese and tomato puffs for a sweet-and-savory cousin to these parcels: cottage cheese tomato puffs.
Why make this recipe
There’s a warm, easy magic to turning a family lasagne into single-serving parcels—perfect for picnics, church suppers, or a slow Sunday supper. They save time, travel well, and bring all that rich, meaty, cheesy comfort wrapped in golden puff pastry that makes everyone smile.
How to make Lasagne Puff Pastry Parcels
Start the day before if you can; patience makes the flaky layers sing. Brown beef, build a simple cheesy béchamel, and very gently par-boil lasagne sheets before layering them like you would your favorite lasagne. Chill the layered slab so it sets up firm (this step is what makes neat parcels), then cut into squares, wrap in puff pastry, brush with egg, and bake until puffed and golden. For a little inspiration on other ways to play with puff pastry at gatherings, try this festive pesto tree idea that’s fun for holidays: basil pesto cheesy puff pastry Christmas tree.
Ingredients:
1 tbsp olive oil, 1 brown onion, diced, 2 cloves garlic, crushed, 500g beef mince, 400g tin crushed tomatoes, 80g butter, 1/3 cup plain flour, 2 1/2 cups milk, 1 cup grated cheese, 1 pkt lasagne sheets, 6 sheets frozen puff pastry, 1 egg, beaten
Directions:
Heat oil in a frypan over medium heat. Cook onion and garlic for 3-4 minutes until soft. Add beef and cook until well browned. Add tomatoes plus a tin of water. Season well with salt and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes until thick and rich. Set aside to cool. In a medium saucepan, melt butter, whisk in flour and cook for 1 minute. Gradually whisk in milk to form a smooth sauce. Bring to a boil, then remove from heat and stir through grated cheese. Season well. Set aside to cool. Boil water in a shallow pan and cook lasagne sheets for 2 minutes until just al dente. Remove and drain. Grease an 18cm x 25cm baking tin and line with baking paper. Place a layer of cooked lasagne sheets, half the meat mixture, and half the bechamel sauce. Repeat layers, finishing with lasagne sheets. Cover with baking paper and refrigerate for 2 hours or overnight. Preheat oven to 180C. Defrost puff pastry sheets. Cut each in half lengthwise and cut lasagne into squares. Place a square on one end of the pastry sheet and fold over to enclose. Press edges to seal and place on a tray lined with baking paper. Brush with beaten egg. Bake for 18 minutes until puffed and golden.
How to serve Lasagne Puff Pastry Parcels
Serve them warm, straight from the oven, with a simple salad of peppery greens and a spoonful of extra tomato sauce for dipping. At family gatherings, I set them out on a big platter so everyone can help themselves—there’s something homely about friends picking at a shared tray. For a sweeter contrast after the main course, consider pairing with light jam tarts similar to these playful puff pastry trees: cream jam puff pastry trees.
How to store Lasagne Puff Pastry Parcels
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven for 10–12 minutes to bring back the crispness. For longer keeping, freeze cooked parcels on a tray until firm, then transfer to a freezer-safe bag for up to 2 months; bake from frozen, adding a few minutes to the baking time.
Tips to make Lasagne Puff Pastry Parcels
- Chill the layered lasagne well before cutting—this keeps the squares neat and stops the filling from oozing when you wrap them.
- Don’t overcook the lasagne sheets; a quick 2-minute boil keeps them pliable without getting soggy.
- Use cold puff pastry and handle it minimally to keep the layers flaky.
- Brush the edges with a little beaten egg and press firmly to seal; a fork crimp works wonders if you like a rustic look.
Variations (if any)
- Swap beef for shredded rotisserie chicken and stir some chopped basil into the bechamel for a lighter take.
- Make a vegetarian version with a rich mushroom and lentil ragu in place of beef.
- For a spicy kick, fold a pinch of chili flakes into the meat sauce.
FAQs
Q: Can I assemble these completely ahead of time?
A: Yes—assemble the lasagne layers and chill overnight, then cut and wrap in puff pastry just before baking for best texture.
Q: Can I use fresh lasagne sheets instead of dried/packet ones?
A: You can; just reduce the boiling time and handle gently since fresh sheets are more delicate.
Q: How can I keep the puff pastry from getting soggy?
A: Make sure your filling is not too wet—simmer the sauce until thick—and chill the layered lasagne so excess moisture firms up before wrapping in pastry.
Q: Can these be made in an air fryer?
A: Smaller parcels can be air-fried; reduce temperature slightly and watch closely until golden and puffed.
Conclusion
If you’re ever in the mood for a quicker, playful twist on lasagne, this parcel idea brings all the comfort with a flakier finish—much like the spin on lasagne in this handy air fryer lasagne puff pastry triangles recipe that shows another way to reimagine the same flavors. And if you enjoy folding savory fillings into golden pastry, you might also be inspired by this lovely smoked salmon and cheese puff pastry braid for a different kind of gathering-worthy bake.
Come on over to the kitchen in your mind—let the oven warm the room and the conversation linger long after plates are cleared. There’s always room for one more story and one more little parcel passed around the table.
Lasagne Puff Pastry Parcels
Ingredients
Method
- Heat olive oil in a frypan over medium heat. Cook onion and garlic for 3-4 minutes until soft.
- Add beef and cook until well browned. Add crushed tomatoes and a tin of water. Season well with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes until thick and rich. Set aside to cool.
- In a medium saucepan, melt butter, whisk in flour and cook for 1 minute.
- Gradually whisk in milk to form a smooth sauce. Bring to a boil, then remove from heat and stir through grated cheese. Season well. Set aside to cool.
- Boil water in a shallow pan and cook lasagne sheets for 2 minutes until just al dente. Remove and drain.
- Grease an 18cm x 25cm baking tin and line with baking paper. Place a layer of cooked lasagne sheets, half the meat mixture, and half the béchamel sauce. Repeat layers, finishing with lasagne sheets.
- Cover with baking paper and refrigerate for 2 hours or overnight.
- Preheat oven to 180°C. Defrost puff pastry sheets. Cut each in half lengthwise and cut lasagne into squares.
- Place a square of lasagne on one end of the pastry sheet and fold over to enclose. Press edges to seal and place on a tray lined with baking paper.
- Brush with beaten egg and bake for 18 minutes until puffed and golden.