| 1 | Prep: Finely dice onions and capsicum. Slightly beat eggs and slice zucchinis thinly lengthwise. |
| 2 | Heat oil and sauté onion and beef until browned. Add the remainder of the ingredients for the sauce except the eggs and simmer for 15 minutes. Allow to cool slightly and mix in the eggs. |
| 3 | Cut the core from the cabbage and remove the stalks form the spinach. Blanch the cabbage and spinach for a few minutes in plenty of salted boiling water. Drain and plunge into chilled water with ice. Separate the leaves gently. |
| 4 | In a rectangular casserole dish, arrange half of the cabbage followed by half of the mince mixture. Proceed with layers of zucchini and spinach, the rest of the mince and finish with the remaining cabbage. |
| 5 | Pour over the tomato juice and sprinkle with parmesan cheese. Cover, chill and freeze. |
| 6 | Defrost well before baking in a 160°C oven for 40-45 minutes. |
Beef and Vegetable Lasagne