Colorful Veggie Beef Mince Lasagne

1Preheat the oven to 180°C (350°F).

2Peel the sweet potato (1 large) and slice it into thin rounds. Cut the eggplant (1 large) into thin slices as well.

3Heat 2 tbsp of olive oil (¼ cup) in a pan over medium heat. Sear the sweet potato (1 large) rounds until lightly browned on both sides. Remove and set aside.

4In the same pan, add more oil if needed and sauté the eggplant (1 large) slices until they soften and develop a golden color. Remove and set aside.

5In a separate pan, brown the beef mince (500 g) until cooked through. Add the minced garlic (2 cloves), chopped onion (1), dried oregano (1 tsp), dried basil (1 tsp), paprika (½ tsp), and chili flakes (½ tsp). Cook until the onion (1) is translucent and fragrant.

6Pour in the beef stock (½ cup) and simmer for 5 minutes until the liquid reduces slightly. Add the tomato pasta sauce (2 cups) and stir well. Let it simmer for another 10 minutes.

7Blanch the broccoli (1 head) in boiling water for 2 minutes, then drain and chop into smaller florets. Dice the red capsicum (1).

8In a baking dish, start layering the lasagne: spread a layer of the beef mince (500 g) mixture, followed by a layer of lasagne sheets, then a layer of sweet potato (1 large) rounds, eggplant (1 large) slices, red capsicum (1), and broccoli (1 head). Sprinkle with mozzarella and Parmesan cheese (1 cup). Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

9Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

10Let the lasagne rest for 10 minutes before serving. Slice and enjoy the colorful and flavorful veggie beef mince (500 g) lasagne!