Lamb and Tomato Lasagnette

Steps

1. Bring a large pot of salted water to the boil. Prepare vegetables. Heat a drizzle of oil in a medium, deep fry-pan on high heat. Cook mince for 3-4 minutes, breaking up with a wooden spoon as it cooks, until browned. Add onion and cook for a further 2-3 minutes, until softened.
2. Add garlic, salt and lasagnette spices to pan and cook for about 1 minute, until fragrant. Add wine/first measure of stock and simmer until almost evaporated, about 1 minute. Add tomato passata and second measure of stock, bring to a simmer and reduce heat to medium. Simmer for about 10 minutes, until thickened.
3. While sauce simmers, cut lasagne sheets in half diagonally to form triangles. When sauce has 5 minutes cook time remaining, cook pasta in pot of boiling water for 2-3 minutes, until just tender. Drain well and toss with a little olive oil to prevent sticking.
4. When sauce has 1 minute simmer time remaining, add peas to pan and cook until heated through. Once sauce has thickened, remove from heat and gently toss through cooked pasta, courgette and Worcestershire sauce.
5. Whisk mayonnaise, mustard and vinegar in a medium bowl. Thinly slice lettuce and capsicum, and toss in bowl with dressing. Season to taste.
6. To serve, divide Iamb lasagnette between plates and sprinkle with Parmesan cheese. Serve salad on the side.