Name: Beef and chargrilled vegetable bake
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 large brown onion, halved, chopped; 2 carrots, peeled, diced; 3 garlic cloves, crushed; 1kg beef mince; 2 tsp dried oregano; 1 1/2 x 700g btl Mutti Tomato Passata; 250g packet instant lasagne sheets; 500.00 ml fresh basil leaves; 500.00 ml fresh breadcrumbs; 125.00 ml grated parmesan cheese; 250.00 ml fresh flat-leaf parsley leaves, chopped; 82.50 ml pine nuts, toasted; 3 tsp finely grated lemon rind; 6 red capsicums, quartered, deseeded; 8 zucchinis, thinly sliced lengthways; 2 large eggplants, thinly sliced lengthways; Olive oil cooking spray

Beef and chargrilled vegetable bake

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

Make-ahead dish perfect for stress-free entertaining.

Ingredients:

36.40 gm olive oil
1 large brown onion, halved, chopped
2 carrots, peeled, diced
3 garlic cloves, crushed
1kg beef mince
2 tsp dried oregano
1 1/2 x 700g btl Mutti Tomato Passata
250g packet instant lasagne sheets
500.00 ml fresh basil leaves
500.00 ml fresh breadcrumbs
125.00 ml grated parmesan cheese
250.00 ml fresh flat-leaf parsley leaves, chopped
82.50 ml pine nuts, toasted
3 tsp finely grated lemon rind
6 red capsicums, quartered, deseeded
8 zucchinis, thinly sliced lengthways
2 large eggplants, thinly sliced lengthways
Olive oil cooking spray

Instructions:

In a large saucepan over medium-high heat, sauté onion, carrot, and garlic in oil until the onion has softened, about 5 minutes. Add the mince and cook for 15 minutes, stirring occasionally with a wooden spoon until browned and crumbled.
Sprinkle in oregano and pour in 1 jar of tomato passata. Let it gently simmer, stirring now and then. Lower the heat to simmer for 20 to 30 minutes until the sauce thickens. Season with salt and pepper, then set it aside.
Prep the veggies: Grease a chargrill pan with oil. Grill bell peppers, skin side down, until charred. Place in a zip-lock bag, seal, and let sit for 5 minutes. Peel off the skin. Grill zucchini and eggplant until golden and cooked through. Transfer to a plate.
Preheat your oven to 210°C/190°C fan-forced. Grease a 5cm-deep, 26cm x 33cm (base) baking dish. Layer half of the lasagne sheets, trimming to fit the dish. Spread half of the mince mixture over the lasagne sheets, then top with half of the capsicum, zucchini, and eggplant, followed by half of the basil leaves. Repeat the layers with the remaining ingredients, finishing with a layer of passata on top.
In a bowl, mix breadcrumbs, parmesan, parsley, pine nuts, and lemon rind. Sprinkle the mixture over passata, then spray with oil and cover with foil. Bake for 1 hour until the lasagne sheets are tender. Finally, remove the foil and bake for an extra 5 minutes until the top is golden.

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