Beef and Pork Lasagne with Vegetables

Steps

1. oven to 180°C. Set a medium dish (about 20cm x 28cm) aside.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, garlic, carrots and celery for 4 minutes until soft. Add mince and brown for a further 4 minutes, break up with a wooden spoon as it cooks. Add remaining beef and pork sauce ingredients. Simmer for 8–10 minutes, until thickened. Season to taste with salt and pepper.
3. In a medium pot on medium heat, melt butter, add flour and whisk until a smooth paste, reduce heat to low to medium and simmer for 2–3 minutes. Reduce heat to low and add milk, half cup at a time, stirring constantly until smooth. If any lumps appear, remove from heat and whisk until smooth. Simmer for 7–8 minutes, stirring often. Remove from heat, add first measure of cheese and stir until smooth.
4. Thinly spread about ¾ of a cup of beef and pork sauce in base of lasagne dish, to just cover. Lay pasta sheets in a single layer to cover, cutting to fit if needed. Spoon over half remaining meat sauce followed by half the cheese sauce. Repeat for one more layer (lasagne sheets, meat sauce, cheese sauce). Sprinkle over second measure of cheese and bake for 35–40 minutes, until topping is golden. Remove from oven to set for 5–10 minutes before serving.
5. Bring a medium pot of salted water to the boil. Trim ends off beans, peel carrot and cut in half lengthways then slice thinly on an angle. Boil both for 2–3 minutes until just tender then drain.
6. Cut lasagne into large squares and serve on plates. Garnish with chopped parsley and serve vegetables on the side.