Ingredients
Method
1.Peel onion and carrot. Finely chop onion, carrot, celery and zucchini. Peel and crush garlic. Grate cheese; refrigerate.
2.Heat oil in large frying pan; cook onion, carrot, celery, zucchini and garlic, stirring, until onion is soft. Add beef; cook, stirring, until changed in colour. Add undrained tomatoes and paste; cook, stirring, about 10 minutes or until sauce thickens slightly.
3.Meanwhile, make white sauce. Combine the water, milk, cloves and bay leaf in medium saucepan; bring to the boil. Meanwhile, coarsely chop cheese. Strain milk mixture into large heatproof jug; discard solids. Melt spread in same pan; add cornflour, cook, stirring 1 minute. Gradually add hot milk mixture, stirring constantly, until mixture boils and thickens. Stir in cheese.
4.Preheat oven to 180°C/350°F. Oil deep 10-cup rectangular ovenproof dish.
5.Dip eight rice paper squares, one at a time, into bowl of warm water until soft; place on board covered with tea towel. Spread 1½ cups beef mixture over base of dish; top with softened rice paper sheets. Top with half of the remaining beef mixture and half of the white sauce.
6.Soften the remaining rice paper, place on top of beef mixture; top with remaining beef mixture and white sauce.
7.Bake lasagne, uncovered, 40 minutes. Sprinkle with cheese; bake a further 15 minutes or until browned lightly. Stand 10 minutes, sprinkle with chives before serving.
Always check the labels of soy products carefully for unexpected allergens. Lasagne can be stored in the refrigerator overnight or freezer for up to 3 months.
Note
