This delicious, cheesy pasta bake, packed full of vegetables and mince meat, is sure to be a crowd pleaser at any occasion.
2 tbsp olive oil
1 large brown onion, finely chopped
1 carrot, peeled, finely diced
1 green capsicum, deseeded, finely diced
2 sticks celery, finely diced
2 garlic cloves, crushed
500g chicken or lean beef mince
2 tsp dried oregano
1 tsp dried basil
2 tbsp tomato paste
800g can diced tomatoes
½ cup dry white wine
⅓ cup plain flour
2 cups light milk
1 cup finely grated parmesan
1 egg, whisked
375g packet fresh lasagne sheets
½ cup finely grated parmesan, extra
green salad, to serve
1 Heat oil in a large deep saucepan over medium heat. Add onion, carrot, capsicum and celery. Cook, stirring occasionally, for 12 minutes or until vegetables are soft. Add garlic and cook for 1 minute. Add mince and cook for 10 minutes, stirring with a wooden spoon to break up mince, until browned. Add oregano, basil, tomato paste, tomatoes and wine. Stir until well combined and mixture comes to the boil. Reduce heat to low and simmer for 40 minutes or until mince is soft and sauce has thickened. Set aside to cool.
2 Melt butter in a saucepan over medium heat. Add flour, stirring constantly until well combined. Cook for 1-2 minutes or until flour mixture is bubbling. Remove pan from heat and slowly add milk, stirring constantly until well combined. Return pan to heat, stirring constantly until mixture comes to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and add parmesan. Stir until melted. Cool. Add egg and stir to combine.
3 Preheat oven to 200C. Pour cheese sauce into the base of a lasagne dish. Cut lasagne sheets in half. Spread a piece of pasta with cold pasta sauce. Roll, enclosing filling. Cut each roll in half. Place each half into baking dish standing up so you can see the filling. Continue with remaining lasagne sheets and mince mixture. Sprinkle extra parmesan over the top. Bake for 25-30 minutes or until pasta is cooked through. Serve with a green salad, if desired.