Beef, Hidden Veggie & Lentil Lasagne

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, celery, onion and carrot, stirring and breaking up beef with a spoon, until beef is browned and veggies are softened, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add diced tomatoes with onion & garlic, vegetable stock pot, lentils, the butter, brown sugar and water, and cook until thickened, 4-6 minutes. Season with a pinch of salt and pepper.

• Meanwhile, heat a small saucepan over medium heat. Heat light cooking cream, until starting to steam, 2-4 minutes. • Add Parmesan cheese and whisk until combined and smooth.

• Spoon half of the lentil filling into a medium baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining lentil filling and lasagne sheets. Top with bechamel sauce. • Bake lasagne, until golden, 20-25 minutes.

Little cooks: Help assemble the lasagne!

• When the lasagne has 5 minutes remaining, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.

Little cooks: Take the lead by tossing the salad