Beef and chargrilled vegetable bake

Method

• Step 1
  Heat oil in a large saucepan over medium-high heat. Cook onion, carrot and garlic for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
• Step 2
  Add oregano and 1 jar tomato passata. Bring to a simmer, stirring occasionally. Reduce heat to low. Simmer for 20 to 30 minutes or until sauce thickens. Season with salt and pepper. Set aside.
• Step 3
  Meanwhile, make vegetables Spray a chargrill pan with oil. Cook capsicum, skin side-down, until blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. Carefully remove and discard skin from capsicum. Cook zucchini and eggplant, in batches, until browned and just tender. Transfer to a plate.
• Step 4
  Preheat oven to 210°C/190°C fan-forced. Grease a 5cm-deep, 26cm x 33cm (base) baking dish. Arrange half the lasagne sheets over base, trimming to fit. Top with half the mince mixture. Arrange half the capsicum, zucchini and eggplant over mince. Top with half the basil leaves. Repeat layers with remaining lasagne, mince mixture, capsicum, zucchini, eggplant and basil. Top with remaining passata.
• Step 5
  Combine breadcrumbs, parmesan, parsley, pine nuts and lemon rind in a bowl. Sprinkle over passata. Spray with oil. Cover with foil. Bake for 1 hour or until lasagne sheets are tender. Remove foil. Bake for 5 minutes or until top is golden.