Ingredients

500 grams lean mince (it is best to use ½ pork and ½ veal )

3 short rashers double smoked bacon chopped

1 small zucchini quartered lengthwise then sliced

1 medium carrot quartered lengthwise then sliced

1 medium onion diced

2 cloves garlic crushed

150 grams mushrooms sliced

500 ml plain tomato cooking sauce

bay leaves

fresh parsley (about 2 tblsp)

fresh oregano (about 1 tblsp)

fresh basil (about 2 tblsp)

curry powder

200grams mozzarella grated

parmesan finely grated

butter

milk

plain flour

lasagne sheets (I like the Barilla ones)

Method

Heat oven to 180. Sauté bacon,garlic and onion. Add mince and brown.

Nuke the vegies in the microwave for 2 minutes or until soft. Add to pan along with mushrooms. Stir all of this constantly. Add 2 bay leaves,fresh herbs and jar of pasta sauce. Sprinkle a little curry powder (maybe a tsp) and stir well. Reduce heat and allow to simmer.

Melt a big tblsp of butter in a saucepan and remove from heat. Add I tblsp plain flour and mix to form a paste. Slowly add 1 cup of milk stirring constantly to avoid lumps. Return to low heat and stir. Sauce will thicken. Add ½ cup grated parmesan and a bit more milk to ensure good consistency. This is a béchamel sauce.

Grease a lasagne dish and line bottom with lasagne sheets. Do a layer of meat mix and then some of the béchamel. Then another layer of pasta and so on. I normally get four layers in the dish. Have pasta as your last layer. Spread the pasta with plain pasta sauce and then cover with mozzarella. Sprinkle a little dried oregano on top.

Cook for 25 minutes and serve with green salad and a glass of red