Rainbow veggie and beef lasagne

Step 1

Preheat oven to 200C. Spray a large frying pan with oil. Heat over high heat. Cook pumpkin and zucchini, in batches, for 1-2 mins each side or until lightly browned. Transfer to a baking tray.

Step 2

Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Add the pasta sauce and ½ cup (125ml) water and bring to the boil. Reduce heat to low and simmer for 5-7 mins or until thickened slightly. Stir in the capsicum and basil.

Step 3

Spread half the meat mixture over base of a 6-cup (1.5L) ovenproof dish. Top with half the pumpkin and half the zucchini. Drizzle with ¼ cup (60ml) bechamel sauce. Top with 3 lasagne sheets, trimming to fit. Top with the remaining mince mixture, pumpkin, zucchini and ¼ cup (60ml) of remaining bechamel sauce. Finish with remaining lasagne sheets and remaining bechamel sauce. Sprinkle with cheese.

Step 4

Bake for 30 mins or until golden and heated through. Stand for 5 mins before cutting into slices to serve.