Monster Beef & Hidden Veggie Lasagne

• Add celery, sliced leek and carrot to the pan with beef and cook until tender, 4-5 minutes.
• Reduce heat to medium-low, then add Kiwi spice blend, tomato paste and the balsamic vinegar and cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add chicken-style stock powder, the water, butter(for the filling) and brown sugar and stir to combine. Season generously with salt and pepper.

• Meanwhile, heat a medium saucepan over medium heat. Add the butter (for the sauce) and plain flour and cook, stirring until a thin paste forms, 1 minute.
• Remove pan from heat, then slowly whisk in the milk until a smooth sauce forms.
• Stir through shredded Cheddar cheese, then season to taste.

• Slice fresh lasagne sheets in half widthways.
• Spoon 1/4 of the mince filling into a baking dish, 
followed by 1/4 of the béchamel, then top with a lasagne sheet. Repeat with remaining filling, béchamel and lasagne sheets.
• Finish with a final lasagne sheet and the remaining béchamel. 

Little cooks: Take the lead and help assemble the 
lasagne, careful the filling is hot!

• Bake lasagne, until filling is bubbling and top is 
golden brown, 20-25 minutes.