Step 1Heat oil in a large saucepan over medium-high heat. Sauté onion, garlic, capsicum, carrot and zucchini for 5 minutes, or until softened. Add pork and veal mince. Cook, breaking up lumps with a wooden spoon, for 3–4 minutes, or until mince is browned.
Step 2Add passata and 1 cup water to pan; bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until sauce is thick.
Step 3Meanwhile, heat a non-stick frying pan over medium-high heat. Lightly spray te eggplant slices with olive oil. Cook eggplant for 3 minutes each side, or until golden and tender.
Step 4Spoon 1/2 cup of mince mixture over base of an 8–cup (22x32x5.5cm) capacity baking dish. Top with 3 lasagne sheets, trimming to fit. Layer with half of the remaining mince mixture, then 1/4 cup of the cheese and half of the eggplant slices. Top with 3 lasagne sheets, trimming to fit. Top with remaining mince mixture, half of the cheese and remaining eggplant slices.
Step 5Whisk yoghurt and egg in a bowl. Pour mixture over eggplant slices and sprinkle with remaining cheese. Bake for 40–50 minutes, or until golden and bubbling. Leave lasagne to stand for 5–10 minutes before serving. Slice into pieces and serve with vegies or salad.