BBQ lasagne

Beef and Vegetable Lasagne

Pre char-grill the vegetables : capsicum, eggplant and zucchini.

BBQ roast some sweet potato cut into chips until cooked through, use this as the base.

Layer the eggplant, then zucchini then capsicum (peel off the capsicum skin).

Fry up some beef with a can of crushed tomatoes and layer over the vegetables. Save a cup full.

Place a layer of pasta on top, put the rest of the meat sauce on top.

Pour a cheese sauce over the top and bake. Cheese sauce is milk, butter and cheese melted over slow heat.

Add extra cheese after baking for 50 minutes.