Beef & Veggie-Loaded 'Lasagne Forever'

• Heat a large frying pan over medium-high heat. 
• Cook beef mince (no need for oil!), breaking up with 
a spoon, until just browned, 3-4 minutes. 

• Add carrot, zucchini and onion to the frying pan 
and cook, tossing, until tender, 7-8 minutes.
• Reduce heat to medium, then add Aussie spice 
blend and tomato paste and cook until fragrant, 
1-2 minutes.
• Add the brown sugar, water and half the stock 
concentrate. Stir to combine and cook until slightly 
thickened, 2-3 minutes. Season with pepper. 

• While the filling is cooking, heat a medium saucepan 
over medium heat. Add the butter and plain flour
and cook, stirring, until a thin paste forms, 
1 minute.
• Slowly whisk in the milk and remaining stock 
concentrate and cook, stirring, until thickened, 
1-2 minutes. Season with pepper.

• Spoon roughly one quarter of the filling into 
a large baking dish, then top with a layer of fresh 
lasagne sheets. 
• Repeat with remaining filling and lasagne sheets.
• Finish with a final lasagne sheet, then pour over the 
béchamel sauce.
• Sprinkle with Parmesan cheese.
• Bake lasagne, until golden, 20-25 minutes. 
Little cooks: Add the finishing touch and sprinkle over 
the cheese.