Beef & Mushroom Lasagne

SERVES 6 PREPARATION 20 MINUTES COOKING 55 MINUTES

2 teaspoons olive oil 400g lean beef mince 1 onion, finely chopped 250g mushrooms, finely

chopped 1 courgette, grated 2 garlic cloves, crushed 700ml bottle tomato passata 400g can brown lentils, rinsed,

drained 1 teaspoon dried oregano 375g fresh lasagne sheets 250g frozen spinach, thawed,

squeezed ¼ cup finely grated parmesan fresh oregano leaves, salad

to serve WHITE SAUCE 40g butter, chopped 2 tablespoons plain flour 2 cups trim milk

1. Preheat oven to moderate, 180°C. 2. In a large frying pan, heat oil on high. Brown mince for 6-8 minutes, breaking up lumps. Add onion, mushrooms, courgette and garlic, then cook for 3-5 minutes until onion softens.

3. Stir in passata, lentils and oregano. Simmer, uncovered, for 4-5 minutes until thickened. Season. 4. WHITE SAUCE. In a saucepan, melt butter on medium. Add flour and cook, stirring, for 1 minute. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Season to taste. 5. Spread 1 cup sauce over the base of a shallow 10-cup ovenproof dish. Cover with a layer of lasagne sheets, cutting to fit. Top with half the remaining sauce, lasagne sheets, then half the spinach. Repeat layers, finishing with white sauce. 6. Sprinkle with parmesan. Bake for 40-45 minutes until golden. Sprinkle with oregano and serve with salad.