Preparation Time: Approx. 30 mins

Cooking Time: 20 mins + 20 mins + 35 mins = 75 mins

The cheese sauce recipe is modified from here:

https://www.bestrecipes.com.au/recipe/cheese-sauce1-L12077.html

Extra tips about making cheese sauce here:

https://www.tablespoon.com/posts/how-to-make-cheese-sauce

5 sheets lasagne sheets

500 g beef mince
2 beef stock cubes
8 Roma tomatoes, cut in halves and then cut each half into quarters, then blitzed in a wizz or mini wizz
4 Roma tomatoes, chopped into 1cm cubes
2 sachets (4Tbspn) of no added salt tomato paste
1 tsp mixed herbs (to taste)
1 garlic clove crushed

1 red onion, finely chopped
1 yellow (or green) capsicum, chopped into 1cm cubes
1 large eggplant, chopped into 1cm cubes
2 large portabello mushrooms, chopped into 1cm squares
2 large carrots, grated
1 large zucchini, grated
100g baby spinach, washed

125g parmesan cheese, grated (for topping)

CHEESE SAUCE:
2 tbs soft butter
2 tbs plain flour
1 cup milk
1 pinch nutmeg
1/2 a cup of grated cheese

5 sheets lasagne sheets 500 g beef mince 2 beef stock cubes 8 Roma tomatoes, cut in halves and then cut each half into quarters, then blitzed in a wizz or mini wizz 4 Roma tomatoes, chopped into 1cm cubes 2 sachets (4Tbspn) of no added salt tomato paste 1 tsp mixed herbs (to taste) 1 garlic clove crushed 1 red onion, finely chopped 1 yellow (or green) capsicum, chopped into 1cm cubes 1 large eggplant, chopped into 1cm cubes 2 large portabello mushrooms, chopped into 1cm squares 2 large carrots, grated 1 large zucchini, grated 100 g baby spinach, washed 125 g parmesan cheese, grated (for topping) 2 tbs soft butter 2 tbs plain flour 1 cup milk 1 pinch nutmeg 1/2 a cup of grated cheese

MEAT SAUCE:

1. Fry (in a wok) the chopped onion and crushed garlic in a little oil for 5 minutes.

2. Add the minced beef and beef stock cube, cook until the meat is browned. Place all contents into a very large pot and leave to the side.

3. Into the now empty empty wok, add the eggplant and capsicum. Cook until lightly cooked through.

4. Add the grated carrot and grated zucchini. Cook until lightly cooked through stirring continuously.

5. Remove all contents from wok; adding to the pot with the cooked mince, onion and garlic in it.

6. Pre-heat the oven to 200C.

7. In a sauté pan, add the tomatoes (both the pulp-like ones and the chopped ones), tomato paste, mushrooms, spinach and herbs.

8. Stir the spinach through to the bottom of the pot to wilt. Cook until mushrooms turn soft (off-hard) then boil down any excess liquid (increase heat if required; to bring to boil), cook approx. 20 mins. It will still be a little bit watery, but not swimming.

(You can make the cheese sauce while this is simmering.)

9. When done, add sauce to pot of cooked ingredients and combine well.


CHEESE SAUCE:
2 tbs soft butter
2 tbs plain flour
1 cup milk
1 pinch nutmeg
1/2 a cup of grated cheese

1. Melt some butter in a small saucepan or large microwave safe jug (Pyrex 1L is ideal).

2. Add the flour and stir with a wire whisk.

3. Return to the heat/microwave for 1 minute.

4. Remove from heat and whisk in the milk. Return to the heat/microwave.

5. At one minute increments, pause/remove from heat to stir and check consistency.

6. When satisfied, remove from microwave/stove top and whisk well.

7. Season with a pinch of nutmeg and add the grated cheese. Stir until the cheese melts.


PREPARING THE LASAGNE:

1. Pour 1/3 of the meat sauce into a baking dish, then cover with 1/3 of the cheese sauce and a layer of dry lasagne sheets.

2. Repeat step 1 above.

3. Finish by adding the remaining meat sauce, cover with the remaining cheese sauce and sprinkle the 125g grated parmesan on top of the final layer of cheese sauce.

4. Bake at 200C for 35 minutes.