Lasagne-stuffed capsicums

serves / 6 cook / 1 hour 20 minutes

Ingredients

6 medium capsicums 1 tbsp olive oil 1 large red onion, finely chopped 500g beef mince 2 garlic cloves, crushed 500ml (2 cups) tomato passata 400g can borlotti beans, rinsed, drained 2 tbsp chopped fresh continental parsley 2 tsp balsamic vinegar 6 instant lasagne sheets 450g tub fresh carbonara pasta sauce 125g (1⁄2 cup) fresh ricotta Pinch of grated nutmeg 55g (1⁄2 cup) coarsely grated mozzarella 20g (1⁄4 cup) finely grated parmesan Baby rocket salad, to serve (optional)

1. Preheat the oven to 200C/180C fan-forced. Line a baking dish with baking paper. Cut the tops from the capsicums and reserve. Remove the seeds and white membrane. Place capsicums in the prepared dish. Spray with olive oil and bake for 1015 minutes or until almost tender.

2. Meanwhile, finely chop the flesh from the capsicum lids. Heat the oil in a large frying pan over medium-high heat. Add onion and chopped capsicum. Cook, stirring, for 2-3 minutes, until just softened. Add beef. Cook, breaking up any lumps with a wooden spoon, for 2-3 minutes or until browned. Stir in the garlic for 30 seconds, until aromatic. Stir in the passata, beans, parsley and vinegar. Simmer, uncovered, for 15 minutes or until thickened slightly. Season.

3. Place 1⁄4 cup beef mixture in base of each capsicum. Break half the lasagne sheets to fit in each. Top with another 1⁄4 cup beef mixture and remaining lasagne sheets. Top with the remaining beef mixture.

4. Combine the carbonara sauce, ricotta, nutmeg and half the grated cheeses in a bowl. Spoon among capsicums. Sprinkle with remaining cheeses. Bake for 35-40 minutes, until bubbling and golden. Serve with rocket salad, if you like.