Ready in 2¼ hours | Makes 2 small or 1 large lasagne
1 Tbsp olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 500g beef or lamb mince 1 Tbsp tomato paste 1 tsp chopped fresh rosemary 400g canned tomatoes 1 cup stock (we used vegetable) 1 medium beetroot, peeled and grated 1 Tbsp soy sauce 1 Tbsp balsamic vinegar 1 tsp brown sugar 400g packet fresh pasta sheets (or use dried)
ORANGE KUMARA LAYER
2 medium orange kumara, peeled and sliced into 2cm rounds 2 medium carrots, peeled and sliced into 5mm rounds 1 Tbsp oil 1 tsp honey
PARSNIP WHITE SAUCE
25g butter 1 clove garlic, roughly chopped 1 small onion, roughly chopped 2 parsnips, peeled and sliced into 1cm rounds 500ml milk 1 tsp cornflour 1 cup grated cheese (we used colby and mozzarella)
1 small head broccoli, roughly chopped into small, flat pieces (we also used the stalk) Generous handful spinach ½ cup frozen peas 1 cup grated cheese (we used colby and mozzarella) 1 For beetroot mince, heat the olive oil in a medium-sized, heavy-bottomed saucepan over medium heat. Add the finely chopped onion and cook until translucent, then add garlic and cook until aromatic.
2 Add mince and stir continuously until browned. Add tomato paste, rosemary, tomatoes, stock and beetroot and bring to a steady simmer.
3 Leave to simmer uncovered for 1 hour, stirring frequently, until most of the liquid has evaporated. 4 Add soy sauce, balsamic vinegar and sugar. Season to taste. Cover and set aside.
5 For the orange kumara layer, preheat oven to 150°C. Place kumara and carrot on a baking tray and drizzle with oil and honey. Season with salt and pepper. Bake for around 30 minutes, turning veges over halfway through, until soft.
6 To make the parsnip white sauce, melt butter in a small saucepan over medium heat, then add garlic, onion and parsnip pieces and fry until aromatic.
7 Add milk and bring to a gentle simmer. Cook until parsnip is soft, then remove from heat. Use a stick blender (or food processor) to blitz until smooth.
8 Mix cornflour with a small amount of water to form a watery paste. Return parsnip white sauce to a low heat and slowly pour in cornflour mix, stirring with a whisk until thickened. Stir in cheese until melted, then turn off heat.
9 To make lasagne, preheat oven to 180°C. Grease and line 2 loaf tins (about 12cm x 20cm) or 1 large baking dish (about 33cm x 20cm).
10 Cover base of dish or tins with a layer of pasta, spread one-third of white sauce over top, then cover with all the mince mixture. Place another pasta layer on top, followed by another third of white sauce, then arrange all the kumara and carrot snugly together to cover sauce. Add a final pasta layer and top with remaining sauce. Place broccoli, spinach and peas on sauce and sprinkle with cheese.
11 Bake for 30-40 minutes or until top is golden and bubbling.
> Turn this into a vege dish by removing mince and adding sliced roasted beetroot (about 3 beetroots) to beetroot mince layer when assembling.
> If you’re short on time, use ricotta in place of the
parsnip white sauce.
> All the components can be cooked and prepared ahead of time and stored in airtight containers in the fridge for up to 2 days if necessary. Then just assemble and cook when you’re ready to eat.