Individual Beef, Pumpkin & Spinach Lasagne

Step 1: To make the meat sauce, heat the oil in a large heavy-based saucepan over medium and add onion, zucchini, carrot and garlic and cook, stirring occasionally, for 8 to 10 minutes or until vegetables start to soften.

Step 2: Increase heat to high and add mince and cook, stirring for 3 to 4 minutes or until mince changes colour and then add the wine and simmer for 2 minutes.

Step 3: Add passata to the pan and fill the jar with water, seal and shake and then add the water and rosemary to the pan, cover and bring to a simmer and then reduce the heat to medium-low and simmer, uncovered stirring occasionally for 45 to 60 minutes or until mixture is reduced and slightly thickened.

Step 4: Discard rosemary stalks.

Step 5: Meanwhile, cook the pumpkin in a steamer basket set over a saucepan of simmering water on medium-high for 8 to 10 minutes or until just tender and set aside.

Step 6: Preheat oven to 180C (fan forced).

Step 7: Evenly divide about half of the meat sauce between 6 x 375ml (1 1/2 cups) ovenproof dishes and top with pumpkin slices.

Step 8: Using half the pasta sheets, cover the pumpkin, trimmed to fit.

Step 9: Top with remaining meat sauce followed by spinach leaves and a final layer of pasta.

Step 10: Put the flour in a small saucepan and gradually whisk in the milk until smooth and cook, stirring, over medium heat for 4 to 5 minutes or until the sauce thickens and comes to a simmer.

Step 11: Simmer for 1 minute and then remove pan from heat and stir in half the cheese.

Step 12: Spoon cheese3 sauce evenly over pasta and spread to cover and then sprinkle with remaining cheese.

Step 13: Place dish on 2 baking trays and bake for 3o to 40 minutes or until pasta is tender and tops are golden.

Step 14: Top with basil, if you like and serve.