Beef & Roast Vegetable Lasagne

Beef & Roast Vegetable Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Ingredients

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• 2 capsicums, quartered and seeded
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• 2 medium zucchini, sliced thinly lengthways
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• 1 large eggplant, sliced thinly
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• 1 tbsp olive oil
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• 1 medium brown onion
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• 2 cloves garlic, crushed
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• 500g (1lb) lean ground beef
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• 800g (1 3/4lb) canned diced tomatoes
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• 1/2 cup beef stock
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• 1/3 cup tomato paste
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• 1 tsp dried oregano
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• 2 tbsp fresh basil, shredded
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• salt and pepper
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• 40g (1 1/2oz) butter
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• 2 tbsp plain flour
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• 400ml (13 1/2fl oz) milk
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• 1/3 cup (20g or 3/4oz) Parmesan cheese, finely grated
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• 375g (13oz) instant or fresh lasagne sheets
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• 1 1/2 cup (150g or 5 1/3oz) mozzarella, grated or torn into small pieces
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• 1/2 cup (30g or 1oz) Parmesan cheese, finely grated, extra

Instructions

1. Preheat the oven to 220°C (425°F).
2. Place the capsicum cut side down on a greased tray. Place the zucchini and eggplant on a couple of other greased trays and sprinkle with a little salt. Roast vegetables for approx 15 minutes or until soft and brown. Remove from the oven and peel the skin from the capsicum and discard. If the skin is being stubborn, return to the oven for a few minutes longer. Cut the capsicum into strips. Set the roasted vegetables aside.
3. Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and cook until the onion has softened. Add the mince and cook, breaking up any lumps, until browned. Add the tomatoes, stock, tomato paste, oregano and basil. Bring to a simmer and cook for 10-15 minutes or until the sauce thickens slightly. Season to taste. Set aside.
4. Reduce the oven to 190°C (375°F).
5. White sauce: Melt the butter in a saucepan over a medium heat. Add the flour and stir until well combined and foaming. Add the milk and stir until the sauce it comes to the boil and has thickened. Remove from the heat and stir in the Parmesan cheese and season with salt and pepper. Set aside to cool for 10 minutes.
6. Grease a 7cm x 22cm x 29cm (9 x 11 inch) ovenproof dish. To assemble, spread thin layer of the meat sauce over the base and top with a layer of lasagne sheets. Spread third of the remaining meat over the lasagne sheets, add a layer of the roasted vegetables and sprinkle with pieces of mozzerella and a little parmesan. Repeat with layers finishing with a layer of pasta sheets. Top with the white sauce and sprinkle with mozzarella and parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20-25 minutes or until golden brown and the pasta is tender. Remove from the oven and allow to stand for 10 minutes. Garnish with basil leaves and serve with garden salad and crusty bread.

Notes

Instant lasagne sheets are oven ready and do not require pre-boiling.

Recipe by: Michelle McKinnon - Flour & Aprons