Beef and Zucchini Lasagne

Instructions:

1. Prepare the Beef Sauce: Heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onions are softened. Stir in the mixed herbs, crushed tomatoes, tomato paste, vegetable broth, and balsamic vinegar. Bring to a simmer, reduce heat, and cook for 20 minutes, or until the sauce thickens. Season with salt and pepper to taste.
2. Grill the Zucchini: Spray a grill pan with cooking spray. Grill the zucchini strips on both sides until tender-crisp. Set aside on paper towels to drain excess moisture.
3. Make the White Sauce: In a small saucepan, whisk together the cornstarch and a little water until smooth. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the sauce thickens. Season with salt and pepper. Stir in 28g of the Parmesan cheese.
4. Assemble the Lasagne: Preheat your oven to 180°C (356°F). In a baking dish, layer half of the beef sauce, followed by half of the zucchini strips. Repeat with the remaining beef sauce and zucchini. Pour the white sauce over the layers. Top with the mozzarella and remaining Parmesan cheese.
5. Bake: Bake the lasagna in the preheated oven for 30 minutes. Then, broil for a few minutes until golden brown and bubbly.
6. Serve: Garnish with fresh Italian parsley and serve with your favorite side dishes.