BEEF & MUSHROOM LASAGNE

SERVES 6 PREP 20 MINS COOK 55 MINS PER SERVE 2321kj COST $$$$$

2 tsp olive oil 400g lean beef mince 1 onion, finely chopped 250g mushrooms, finely chopped 1 zucchini, grated 2 garlic cloves, crushed 700ml bottle tomato passata 400g can brown lentils, rinsed, drained 1 tsp 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 tbsp plain flour 2 cups low-fat milk

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

3 Stir in passata, lentils and oregano. Simmer, uncovered, 4-5 mins until thickened. Season.

4 WHITE SAUCE In a saucepan, melt butter on medium. Add flour and cook, stirring, 1 min. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 mins. 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 remaining sauce, lasagne sheets, then half spinach. Repeat layers, finishing with white sauce.

6 Sprinkle with parmesan. Bake 40-45 mins, until golden. Sprinkle with oregano. Serve with salad.