Beef and vegetable lasagne

Ingredients (serves 4):

• 500g lean beef mince
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium carrot, grated
• 3 celery stalks, finely chopped
• 1 medium green bell pepper (capsicum), finely chopped
• 200g small button mushrooms, thinly sliced
• 2 tablespoons tomato paste
• 2 x 400g cans diced tomatoes with oregano and basil
• Olive oil spray
• 6 dried instant lasagne sheets
• 1 cup milk
• 1 tablespoon plain flour
• 1 egg
• 1 cup grated tasty cheese
• Baby rocket and crusty bread, to serve

Method:

1. Preheat slow cooker on high. Combine mince, onion, garlic, carrot, celery, capsicum, mushroom, tomato paste and diced tomato in a bowl. Season with salt and pepper.
2. Spray cooker lightly with oil. Arrange 2 lasagne sheets over base, breaking to fit. Spread one-third of the mince mixture over sheets. Top with 2 sheets.
3. Repeat layers, finishing with mince mixture.
4. Whisk milk, flour and egg together in a jug. Pour over mince mixture. Top with cheese. Reduce heat to low. Cover. Cook for 4 hours or until lasagne is tender.
5. Stand for 5 minutes.
6. Serve with rocket and whole wheat, Low GI bread.