Beef Lasagne & Extra Cheesy Bechamel Sauce

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, tomato and onion and cook until tender, 6-7 minutes.

• Reduce heat to medium-low, then add garlic & herb seasoning, Aussie spice blend and tomato paste and cook until fragrant, 1 minute. • Add the water and butter (for the filling). Stir to combine and cook until slightly thickened, 1-2 minutes. • Stir through baby kale, season to taste with salt and pepper.

• Heat a medium saucepan over medium heat. Cook the butter (for the sauce) until melted. • Add the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon half the beef filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Top with a layer of cheesy white sauce. • Repeat with remaining beef filling, lasagne sheets and white sauce. • Bake lasagne until golden, 20-25 minutes.

Little cooks: Take the lead and help assemble the lasagne!