Serves 6


Ingredients:

3 large red capsicums
2 large eggplants
2 tbsp oil
large onion, chopped
3 cloves garlic, crushed
1 tsp dried mixed herbs
1 tsp dried oregano
500g mushrooms, sliced
440g can tomatoes, crushed
440g can red kidney beans, drained
1 tbsp sweet chilli sauce
salt and pepper
250g packet instant lasagne
1 bunch English spinach, chopped
1 cup (30g) basil leaves
90g sun-dried tomatoes, sliced
3 tbsp grated Parmesan cheese
3 tbsp grated Cheddar cheese

Cheese Sauce:
60g butter
3 tbsp plain flour
2 cup (500ml) milk
600g ricotta cheese


Method:

1. Preheat the oven to 180°C (350°F). Brush a 35 x 28cm ovenproof casserole dish with oil or melted butter. Cut the capsicums into quarters and remove the seeds and membrane. Place the capsicum pieces skin-side up on a grill tray and brush with oil. Grill for 10 minutes or until the skin is black. Cover with a damp tea towel and set aside until cool. Peel off the skin and cut the flesh into long thin strips and set aside. Slice the eggplant into 1cm rounds and place in a large pan of boiling water. Cook for about 1 minute, or until just tender, then drain and pat dry with paper towel and set aside.
2. Heat the oil in a large heavy-based frying pan. Add the onion, garlic and herbs. Cook over medium heat for 5 minutes, or until the onion is soft. Add the mushrooms and cook for 1 minute. Add the tomatoes, beans, chilli sauce and salt and pepper. Bring to the boil, reduce heat and simmer, uncovered, for 15 minutes, or until the sauce thickens. Remove from heat and set aside.
3. Dip the lasagne sheets, if necessary, in hot water to soften slightly and arrange 4 sheets on the base of prepared dish. Arrange half of each amount of the eggplant, spinach, basil, pepper, mushroom mixture and sun-dried tomatoes over the pasta. Top with a layer of pasta and press gently. Repeat layers, finishing with a layer of lasagne. Top with cheese sauce and sprinkle with the combined cheeses. Bake for 45 minutes, or until the pasta is soft.
4. To make Sauce: Heat the butter in a medium pan and add the flour. Stir over medium heat for 2 minutes or until golden. Add the milk gradually, stirring until sauce boils and thickens. Boil 1 minute. Add the ricotta and stir until smooth.

Serves 6-8


Ingredients:

2 tbsp oil
30g butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stick, finely chopped
500g minced beef
150g chicken liver, finely chopped
1 cup (250ml) tomato puree
1 cup (250ml) red wine
2 tbsp chopped fresh parsley
salt and pepper
375g fresh lasagne sheets
1 cup (100g) freshly grated Parmesan cheese

Bechamel Sauce:
60g butter
⅓ cup (40g) flour
2¼ cup (550ml) milk
salt and pepper
½ tsp nutmeg


Method:

1. Heat the oil and butter in a heavy-based pan. Cook the onion, carrot and celery over medium heat until softened, stirring constantly. Increase the heat, add the mince and brown well, breaking up any lumps with a fork. Add the chicken livers and cook until they change colour. Add puree, wine, parsley, and salt and pepper to taste. Bring to boil, reduce heat and simmer, uncovered, for 45 minutes; set aside.
2. To make Bechamel Sauce: Melt the butter in a medium pan over low heat until foaming, then add flour. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring constantly, until thickened. When thick, simmer for 2 minutes. Season well with salt, pepper and nutmeg. Place a piece of plastic wrap on the surface of the sauce to prevent a skin forming; set aside.
3. Cut the lasagne sheets to fit snugly into a deep, rectangular ovenproof dish. Some fresh lasagne varieties require you to precook the lasagne sheets just slightly by plunging them into boiling water for 1-2 minutes to soften them. Drain well on a tea towel. Most can be used as they are; read maker's instructions for specific times.
4. To assemble: Preheat oven to 180°C (350°F); butter the ovenproof dish well. Spread a thin layer of the meat sauce over the base and top with a thin layer of bechamel. If bechamel has cooled and become too thick, warm it gently to make spreading easier. Lay lasagne sheets on top, gently pressing to push out any air. Continue the layers, finishing with the bechamel. Sprinkle with Parmesan and bake for 35-40 minutes or until golden brown. Set aside 15 minutes before cutting.

Note: A 375g packet of instant lasagne may be used in place of fresh lasagne. Read the maker's instructions for their use -- mostly the sheets may be used without any precooking.