Lasagne is a dish that I have been making since I moved out of home when I was 18 years old. It was initially based on a yummy family staple that mum used to make and I've tweaked it over the years so that now I think it is actually my favourite home cooked dinner to eat. I generally make it on a Sunday when I have time to make my own pasta  which is sooo much softer and tastier than the bought stuff. It makes so much that we'll generally eat it for the next few nights (so no worrying about cooking dinner until Wednesday!).

Serves: 8-10

INGREDIENTS:

For the pasta:

- 2 eggs

- 200g fine flour

- 1 tablespoon olive oil

For the lasagne:

- half a butternut pumpkin

- 2 red capsicums

- 500g lean beef mince

- 1 onion, chopped

- 2 cloves of garlic, chopped

- 1 tin whole peeled tomatoes

- 8 button mushrooms, sliced

- 5 sprigs thyme

- 3 sprigs oregano

- 1 teaspoon vegemite

- salt & pepper

- 500g fresh ricotta

- 1 bunch of parsley, finely chopped

- 200g spinach leaves

- 1 bunch basil

- 1 cup cheddar cheese, grated

For the white sauce:

- 50g butter

- 1/2 cup flour

- 500ml milk

- 1 cup cheddar cheese, grated 

METHOD:

1. To make the pasta, pour flour onto a clean workbench in a mound and form a well in the centre. Add the eggs and olive oil in the centre and whisk with a fork. Gradually bring the mixture together. Ditch the fork and start using your hand at this stage

2. Knead the pasta dough for about 15 minutes, then wrap it in cling wrap and set it aside for half an hour

3. Once the pasta has rested, cut it into 4 equal pieces, knead one piece and re-cover the other 3

4. Set the pasta maker to the widest setting. Roll your quarter of pasta dough into a rough oval, then thread it through the pasta maker. Fold the dough in two and thread it through again

5. Turn the pasta make up to setting number 2 and thread the pasta through again. Repeat this process until you have thread it through the thinnest setting. Dust your pasta sheet with flour and set aside.

6. Repeat with the 3 remaining quarters of dough.

7. Pre-heat the oven to 180 degrees. Chop the pumpkin into slices and spread them out evenly o a lined baking tray. Drizzle with extra virgin olive oil and  sprinkle with some salt and thyme. Bake for 45 minutes or until soft. Place the whole capsicum in the oven at the same time for about 15 minutes or until the skin has blackened. 

8. To make the meat layer, add some olive oil to a frying pan over medium-high heat. Cook the onion and garlic until transparent. Add the minced beef and stir until browned. Add the mushrooms, tomatoes and vegemite and cook, stirring occasionally for about 15-20 minutes. Stir through the thyme and oregano. 

9. To make the ricotta layer mix the ricotta and parsley in a bowl with a good pinch of salt and set aside.

10. To make the spinach layer, add the fresh spinach and basil to a large pan over medium heat with a drizzle of olive oil and stir until just wilted. Set aside.

11. To make the white sauce, place a small saucepan over medium heat and melt the butter. Add the flour and stir with a wooden spoon for 2 minutes. Turn the heat down to low and swap the spoon for a whisk. Gradually add the milk and whisk continually until all you have a smooth consistency. You can swap your whisk for the wooden spoon again if you prefer at this stage. Stir constantly until the sauce has thickened. Turn the heat off and add 1 cup of grated cheese. Set aside

12. Once the capsicum skin has blackened, remove it from the oven, peel the skin off and remove the seeds.

13. Now to assemble!! There is no right or wrong way to assemble your lasagne. Here is how I usually do it:

- coat the bottom of your dish with olive oil and lay your first layer of pasta

- spread an even layer of meat sauce and sprinkle with 1 cup cheese. Layer with another sheet of pasta

- next is a layer of roasted capsicum topped with a layer of spinach. Top this with another pasta sheet

- Spread your ricotta mix out evenly and top with your roast pumpkin slices. Top with your final sheet of pasta

- Finally, spread the white sauce out evenly on top of the lasagne and sprinkle with some extra cheese and thyme leaves

14. Bake in the oven for 1 hour

15. Serve with a nice green salad