Vegie Mince Lasagne Recipes

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Steps:

• Preheat oven to 180C (160C fan forced).
• Lightly grease a 6cm deep, 20cm x 30cm (base measurement) ceramic baking dish.
• Heat oil in a saucepan over medium heat and add onion, carrot and celery and cook, stirring occasionally for about 8 minutes or until onion has softened and then add vegie mince and cook stirring for 2 minutes or until combined.
• Add stock and 2/3 of the pasta sauce and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally for 10 minutes or until slightly thickened.
• Arrange 1/3 of lasagne sheets over base of prepared dish, breaking to fit and then top with half the vegie mince mixtur, half the pumpkin, half the ricotta and half the spinach and then top with lasagne sheets, breaking to fit and repeat with remining vegie mince mixture, pumpkin, ricotta, spinach and lasagne sheets.
• Top with remaining pasta sauce and sprinkle with mozzarella cheese and cover with foil and bake for 20 minutes and then remove goil and bake for 30 minutes or until lasagne sheets are tender and cheese is golden and melted.
• Stand for 5 minutes and sprinkle with parsley and serve with spinach leaves.