• Preheat oven to 220°C/200°C fan-forced. • Grate carrot and zucchini. • Finely chop onion (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot.

• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Heat a large frying pan over high heat. Cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 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 chicken-style stock powder,. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. 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 half the stock powder and cook, stirring, until thickened, 1-2 minutes. Season with pepper.

• Spoon roughly 1/4 of the filling into a baking dish, then top with a layer of lasagne sheets. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. Sprinkle with Parmesan cheese. • Bake lasagne until golden, 20-25 minutes. Little cooks: Add the finishing touch and sprinkle over the cheese.

• Divide beef brisket and hidden veggie lasagne between plates. • Tear over parsley to serve. Enjoy!