Beef Lasagne with Garlic Broccoli & Walnuts

Steps

1. Preheat oven to 220°C. Bring a large pot of salted water to the boil. Bring a half full kettle to the boil. Line an oven tray with baking paper. Finely dice onion; grate carrot; roughly tear or cut pasta sheets into 4cm squares; cut broccoli into small florets and dice stem 1cm; cut courgettes into 1x3cm batons; combine stock powder and boiling water in a heatproof bowl. Set all aside separately.
2. Heat a drizzle of oil in a large oven proof fry-pan on medium-high heat. Cook onion and beef for about 5 minutes, breaking up as it cooks, until browned. Add lasagne spice mix and salt and cook for about 1 minute, until fragrant. Add carrot, tomato passata, wine (if using) and stock to pan and simmer on low-medium heat for about 10 minutes, until thickened.
3. Cook pasta in pot of boiling water for 2-3 minutes, until just tender. Drain and toss in a bowl with a drizzle of oil to prevent sticking. Cover to keep warm and reserve pot. Add béchamel sauce and milk to reserved pot and cook on low heat, whisking until smooth and heated through. Add ½ cup Parmesan cheese, stir to combine and season to taste.
4. Add balsamic vinegar and cooked pasta to pan with mince mixture and fold to combine. Season to taste. Evenly dollop over béchamel sauce. Sprinkle with remaining Parmesan cheese and bake for 5-7 minutes until cheese is melted and golden.
5. Toss broccoli, courgettes, walnuts, garlic and butter on prepared tray and season. Bake for about 8-10 minutes, until tender. Add vinegar and toss to combine. Top with basil leaves.
6. Divide beef lasagne between plates and serve garlic broccoli on the side.