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, 4-5 minutes.

• Add carrot 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 chicken stock. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat and stir through baby spinach leaves, until wilted. 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 chicken stock and cook, stirring, until thickened, 1-2 minutes. Season with pepper.

• Spoon roughly one quarter of the filling into a 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 bechamel sauce. • Sprinkle with Parmesan cheese. • Bake lasagne, until golden, 20-25 minutes. Little cooks: Add the finishing touch and sprinkle over the cheese.