Ingredients
Family Lasagne with Roast Veg
White sauce
Method
Family Lasagne with Roast Veg
1.Preheat oven to moderate, 180°C. Grease a 16-cup casserole dish.
2.Line two oven trays with baking paper. Arrange eggplant and zucchini in single layer on trays. Spray with oil and season. Bake for 25-30 minutes, until tender.
3.Sauté bacon, onion and garlic inoil for 2-3 minutes, until onion softens. Add mince and brown for4-5 minutes. Stir in tomato paste.
4.Mix in tomatoes, wine and bay leaf. Bring to boil. Reduce heat tolow and simmer for 20-25 minutes, until thickened. Season.
White sauce
5.In a medium saucepan, melt butter on high. Stir in flour and cook for 1 minute. Remove from heat. Mix in milk. Return to heat, then cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Whisk in ricotta and nutmeg.
To assemble
6.Line base of dish with lasagne sheets. Spoon half mince mixture over, then veges, quarter of the white sauce and quarter combined cheeses.
7.Repeat layers, ending with pasta. Pour remaining sauce over, then sprinkle with pine nuts and remaining cheeses.
8.Bake for 40-45 minutes until golden. Set aside for 5 minutes to cool, before serving with salad.