Italian Cannellini Bean & Pesto Lasagne

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, celery and onion, stirring, until tender, 6-7 minutes. • Add capsicum and cook until just softened, 2-3 minutes.

• Reduce heat to medium, then add Aussie spice blend, tomato paste and 1/2 the garlic and cook until fragrant, 1 minute. • Add vegetable stock powder, cannellini beans and the water, stirring well to combine. Simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then lightly mash beans until some of them have broken up and the sauce has thickened. • Stir through 1/2 the butter and season generously with salt and pepper.

TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.

• Meanwhile, heat a medium frying pan over medium heat. Cook the remaining butter and remaining garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Spoon 1/2 the veggie filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of some white sauce. • Repeat with the remaining veggie filling, lasagne sheets and white sauce. • Bake lasagne until golden, 20-25 minutes.