Photo by Julie O’Malley
500g beef mince
250g veal or pork mince
1 leek washed and diced
2 onions diced
4 cloves garlic (at least) chopped finely
3 stalks of celery diced
1 zucchini grated
handful of mushrooms chopped
1 large jar of tomato passata
6-8 capsicums roasted
2 large tablespoons basil pesto
2 teaspoons cinnamon
2 tablespoons brown sugar
1 cup milk
1/4cup plain flour
- Blitz roasted capsicums with olive oil and a little brown sugar. Drizzle the oil in slowly a little at a time while blitzing.
- Sweat off the onion, leek, celery and garlic in a pan with basil pesto, a knob of butter and a few glugs of olive oil.
- Add the mince and break up with a wooden spoon as it cooks.
- In a large wok or frypan add zucchini, mushrooms, capsicum, passata, salt, pepper, cinnamon, brown sugar and any other herbs you fancy. Simmer for about half an hour (longer if you have time).
- Prepare the lasagne dish by adding a little passata to the dish and spreading it all over the base. This will help stop the lasagne sticking to the dish.
- Grab your lasagne sheets and layer the base, spoon over a few good sized ladles of the mince sauce and repeat.
- Melt 100g (approx) of butter in a saucepan and add the flour. Use a wooden spoon to stir and ‘cook off’ the flour for about 30 seconds then add the milk. Add some salt and pepper or even a little pesto and stir with a whisk until it thickens then pour over the top of your lasagne.
- Cover the top with béchamel sauce, grated cheese and bake until golden.
Serve with crusty bread, a salad or enjoy on its own.