Pork and beef lasagne

Capsicum adds a slight crunch and sweet flavour, as well as a vegie boost to this super cheesy lasagne.

Heat oil in a heavy-based saucepan over high heat. Add onion, carrot and garlic. Cook, stirring often, for 10 minutes or until onion is soft. Add the combined minces. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add tomato, basil, tarragon, rosemary and thyme. Season. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, for 1 hour or until thick. Add zucchini and capsicum. Cook for 5 minutes or until vegetables are tender-crisp.
Meanwhile, to make the bechamel sauce, melt the butter in a saucepan over medium heat until foaming. Whisk in the flour. Cook, stirring, for 2-3 minutes. Remove from heat and slowly add the milk, whisking constantly, until smooth. Return to the heat and cook, stirring constantly, for 5 minutes or until sauce thickens. Season. Add 1 1/2 cups of the combined cheeses. Set aside until required.
Preheat oven to 180C/160C fan forced. Spread 1 1/2 cups of the meat mixture over the base of a 3.5L (14-cup capacity) ovenproof dish. Top with a layer of pasta sheets, breaking to fit, then 3 cups of the remaining mince mixture. Spoon about 1 1/2 cups of the bechamel sauce on top. Continue with another layer of pasta, the remaining mince mixture and remaining bechamel sauce. Sprinkle with the remaining cheese. Bake for 45 minutes or until golden.

Source

2 tbs olive oil

4 small brown onions, finely chopped

2 carrots, peeled, finely chopped

4 garlic cloves, finely chopped

300g beef mince

300g pork mince

4 x 400g cans crushed tomatoes

1/2 cup fresh basil, trimmed, chopped

2 tbs chopped fresh tarragon

1 tbs chopped fresh rosemary

2 tsp chopped fresh thyme

2 zucchini, trimmed, chopped

2 red capsicums, deseeded, chopped

250g pkt dried lasagne sheets

200g butter

200g plain flour

1.5L milk

200g coarsely grated fresh mozzarella

160g coarsely grated cheddar

Mixing Bowl Set