• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot. Thinly slice white and light green parts of leek. Finely chop celery and onion (see ingredients). • Add carrot, leek, celery and onion to the frying pan and cook until tender, 4-5 minutes. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Reduce heat to medium-low, then add garlic & herb seasoning, herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Add the water, butter (for the filling) and the brown sugar. Stir to combine and cook until slightly thickened, 2-3 minutes. Remove from heat. Season with salt and pepper. • Heat a medium saucepan over medium heat. Add butter (for the sauce) and the plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. Stir through grated Parmesan cheese, then season with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon half the beef filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with remaining beef filling and lasagne sheets. • Evenly spread white sauce over the top. Bake until golden, 20-25 minutes.

• Divide beef lasagne with white sauce between plates. Enjoy!