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1
Blend the basil leaves through to the parmesan cheese in a food processor until smooth then set aside.
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2
Heat 1 tablespoon of oil in a pot or large deep pan.
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3
Add onion and cook for about five minutes.
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4
Add garlic and mince meat.
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5
Cook until browned.
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6
Remove any excess fat.
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7
Add the zucchini, mushroom, red bell pepper and carrot.
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8
Remove any juice from the vegetables.
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9
This can be saved as broth for other recipes.
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10
Cook down for about 5-10 minutes.
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11
While the vegetables are cooking, combine the herbs, mustard, vinegar, Worcestershire and wine.
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12
Microwave for 15 seconds.
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13
Add herb mixture, canned tomatoes and tomato soup.
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14
Simmer for a further 5 minutes.
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15
In a lasagne dish, spread a thin layer of meat sauce on the bottom of the dish.
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16
cut 1-2 lasagne sheets to cover the bottom of the dish.
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17
Spread a 2 cm layer of ricotta pesto over the lasagne sheet.
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18
Sprinkle a 4-5 cm layer of sauce.
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19
Sprinkle about 2 cm of mozzarella cheese.
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20
Repeat until there is no more space.
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21
Finish by covering with a lasagne sheet.
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22
Cover with aluminium foil.
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23
The lasagne can either be refrigerated overnight or cooked immediately.
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24
Cook at 180C for 35 minutes.
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25
Remove the foil then cook for a further 10 minutes.
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26
If it has been refrigerated overnight, at a further 10 minutes to the initial cooking time.
