2 Boxes Large Lasagne Sheets
1/2 Cups Fresh Basil, Roughly Chopped.
1 Cup Extra Mozzarella For Topping
Pre-heat your oven to 200°C
Now for the bolognese sauce.
Heat a large, thick-bottomed pot over high heat, with a splash of olive oil in the bottom. Add in the beef mince and stir until thoroughly browned, almost burnt on the bottom.
Add the diced onion and carrot to the pot, along with the dried herbs. Stir and continue to cook over high heat for a further ten minutes. Add in the passata and minced garlic, turn down the heat to medium and leave to simmer covered, while you move on to the roast vegetables.
Finely slice the mushrooms, zucchinis and capsicum into finger-length strips, then finely dice the pumpkin. Spread the vegetables out over two trays to give them plenty of room. Drizzle with olive oil and sprinkle with salt.
The trays go in the oven which should be turned down to 180°C now. The vegetables will need to roast for 20-25 minutes. The pumpkin will need the most roasting, so put it on the top rack in the oven.
In the meantime, you can make the cheese sauce. Don't forget to occasionally stir the bolognese, to make sure it doesn't burn on the bottom.
In a regular saucepan, melt the butter over medium heat until foaming. Sprinkle in the plain flour and stir continuously until combined. Keep stirring the flour and butter mixture for a few minutes, until it starts to look crumbly and smell like toast.
Now add 1/4 cup of milk and stir until smooth, with no lumps. Keep adding in the milk like this, 1/4 cup at a time, making sure no lumps form.
Leave on the heat until it begins to thicken and boil. Then you can take it off the heat and stir in the cheese. Season generously with cracked pepper.
Once your vegetables are tender and roasted, you're ready to assemble your lasagne.
Line a large lasagne dish (or other oven-proof dish) with baking paper. Spread a small amount of meat sauce over the base to help flatten out the paper.
Layer the whole base of the dish with lasagne pasta sheets, snapping some into smaller pieces if needed to make it fit.
Spread a light layer of cheese sauce over the pasta sheets, then top with about a third of the roasted vegetables.
Layer in more pasta sheets, this time topping with cheese sauce and a generous layer of bolognese.
Keep alternating layers of vegetables and meat like that until you reach the top of the dish.
For the final layer, try to cover the whole top of the lasagne with cheese sauce. Any extra vegetables can be scattered over the top. Finish off with the extra shredded cheese.
Cover the dish with foil and bake in the oven at 180°C for 30 minutes. Check if the pasta is cooked using a skewer or a fork. You should feel very little resistance as you stab into the centre of the lasagne.
Once the pasta layers are cooked, remove the foil and brown the cheese topping under the grill for five minutes.
Use a sharp knife and spatula to divide the lasagne up into eight serves. Now go enjoy your winter-warmer dinner!