Ingredients
• 200g button mushrooms
• 1 medium zucchini, roughly chopped
• 1 medium carrot, peeled, roughly chopped
• 2 tablespoons olive oil
• 500g lean beef mince
• 2 garlic cloves, crushed
• 680g bottle tomato passata
• 1 cup salt-reduced beef stock
• 250g packet dried instant lasagne sheets
• 1 cup grated mozzarella
• 250g tub smooth ricotta
• 300ml thickened cream
• 2 eggs, lightly beaten
• 1/2 x 135g tub basil pesto dip
• Fresh basil leaves, to serve
Method
1. Place mushrooms, zucchini and carrot in a food processor. Process until finely chopped. Heat 1 tablespoon oil in a deep frying pan over medium heat. Add vegetable mixture. Cook for 5 to 10 minutes or until very soft. Transfer to a bowl. Increase heat to medium- high. Add remaining oil to pan. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned and cooked through. Add garlic and vegetable mixture. Stir to combine.
2. Stir in tomato passata and stock. Bring to the boil. Reduce heat to low. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until thickened. Remove from heat.
3. Preheat oven to 180°C/160°C fan-forced. Grease a 10 cup-capacity, 22cm x 30cm (base) ovenproof dish. Spread 1 1/2 cups mince mixture over the base of prepared pan. Top with 1⁄4 of the lasagne sheets, trimming to fit. Spoon over 1/3 mince mixture. Sprinkle with 1/3 mozzarella. Repeat layers twice more, finishing with lasagne sheets. Combine ricotta, cream, eggs and pesto until smooth. Season with salt and pepper. Pour mixture over lasagne.
4. Cover with baking paper, then foil. Bake for 35 to 40 minutes. Remove foil and paper. Bake for a further 10 minutes or until golden and heated through. Stand for 5 minutes. Serve.
