Stovetop Beef Lasagne

Steps

1. Prep veggies and cook beef Preheat oven to high grill. Bring a large pot of salted water to the boil. Finely dice onion and grate carrot and pumpkin. Heat a drizzle of oil in an oven-proof fry-pan, on high heat. Cook beef for about 4 minutes, stirring, until browned. Reduce heat to medium.
2. Cook beef sauce Add onion, carrot and pumpkin to pan. Cook for 4-5 minutes, or until carrot is soft. Add tomato paste and lasagne spices. Cook, stirring, for about 1 minute, until fragrant.
3. Continue cooking beef sauce Add canned tomatoes, 1/4 tsp salt and water. Simmer for about 5 minutes until reduced to a thick sauce. Season to taste.
4. Make white sauce Melt butter in a pot, on medium heat. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in milk and stock, 1/4 cup at a time. Whisk continuously, until smooth. Bring to a simmer and cook for 2-3 minutes, or until thickened. Roughly chop spinach, add to sauce and season to taste.
5. Cook pasta and prep lasagne layers Cut each pasta sheet into three strips. Cook pasta in pot of boiling water for 2-3 minutes, or until just tender. Drain well. Toss through beef sauce. Pour over white sauce, sprinkle with cheese. Grill on middle oven rack for 4-5 minutes, or until cheese is golden and crispy. Allow to rest for a few minutes so you don’t burn your tongue!
6. Serve lasagne.