Lasagna

I love lasagna, it's one of those really comforting foods that makes you feel all cosy however some lasagne's are so heavy they leave you feeling like you have rocks in your stomach.  Last night I decided to throw some vegetables into the layers to reduce the meat intake and as well as adding to the taste it didn't feel like you had just eaten a bag of cement.

Ingredients
1x 575g jar of pasta sauce
1kg of premium beef mince
1/4 head of broccoli cut into small florets
1/4 pumpkin cut into thin slices
1 courgette halved and then cut into thin slices
1 cup cheese, grated
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1x 400g packet of fresh pasta lasagna sheets
Parmesan cheese
Olive oil

Directions
Heat a heavy based pan till it is hot.  Add the olive oil and the mince and brown through.  Once the mince is cooked add the jar of pasta sauce and simmer over a low heat.
In a small saucepan melt the butter over low heat.  Add the butter and cook for a minute until the flour is cooked.  Slowly add the milk and stir continuously until the sauce thickens.  Once the sauce has thickened take the pan off of the heat and add the cheese.  Stir until the cheese has completely melted.
In a saucepan bring a small amount of water to the boil and place the pumpkin slices in the water.  When the pumpkin is almost cooked add the broccoli and courgette.  When all of the vegetables are cooked but still slightly hard and still holding their shape, drain them.
In a 36cm x 21cm x 8cm (length x width x height) dish place one sheet of lasagna.  On top of the lasagna place a layer (half) of mince.  On top of the mince layer the pumpkin.  Place another sheet of lasagna on top of the pumpkin.  On top of the pasta sheet pour half of the cheese sauce.  Repeat the process again replacing the pumpkin with the broccoli and courgette.  On top of the last layer of cheese sauce sprinkle over the Parmesan cheese.  Bake at 180 degrees Celsius for 35-40 minutes until the lasagna sheets have cooked through.
ENJOY!