Step 1

Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion is softened. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 8 minutes or until browned.

Step 2

Add zucchini and mushroom. Cook, stirring for 3 minutes or until mushrooms are tender.

Step 3

Add tomato paste, beans and tomatoes. Cook, stirring occasionally for 10 minutes, using the back of a wooden spoon to crush tomatoes slightly. Remove from heat.

Step 4

Stir in basil and parsley. Season with salt and pepper.

Step 5

Preheat oven to 180C, or 160C fan-forced.

Step 6

Grease a 6cm deep, 29cm x 22cm ovenproof dish. Place 1 lasagne sheet over the base of prepared pan, trimming to fit.

Step 7

Top with 1/3 mince mixture.

Step 8

Place 1 lasagne sheet over mince mixture, trimming to fit.

Step 9

Repeat layering with remaining mince mixture and lasagne sheets.

Step 10

Spoon ricotta over top of lasagne. Spread to coat evenly. Sprinkle with cheese.

Step 11

Cover with foil. Bake for 30 minutes. Remove foil.

Step 12

Bake for 20 minutes or until top is golden. Stand for 5 minutes before serving.