INGREDIENTS

• 1 small onion
• 500gm beef mince
• 1 x 420gm can of tomato soup (undiluted)
• ¾ cup grated carrot
• ¾ cup grated zucchini
• 1 cheek of green capsicum diced
• 1 cheek of red capsicum diced
• 2 level tablespoons tomato paste
• 2 level teaspoons beef stock powder
• 4 cups cooked macaroni noodles
• A pinch of salt and pepper (optional)

TOPPING

• 2 level tablespoons butter
• 2 level tablespoons plain flour
• 1 ½ cups milk
• 1 chicken stock cube crumbled
• ¾ cup grated cheese

METHOD

Meat Sauce

Cook mince in a large non-stick saucepan that has been coated with cooking spray. Drain liquid then return mince to pot. Add carrots, zucchini, onion, peas, capsicum and soup and cook 2 minutes stirring continuously. Add stock powder, tomato paste & seasoning (if using), cook a further 5 minutes stirring frequently. Fold in cooked macaroni & combine. Pour mixture into a greased lasagne dish and press down with the back of a spoon.

Topping

Melt margarine in saucepan, add flour cook 1 minute then add stock cube. Slowly add milk using a whisk to avoid lumps, whisk continuously, don’t worry if it looks lumpy, whisk a bit harder! Pour white sauce over the meat & macaroni. Sprinkle with grated cheese. Bake 25-30 minutes or until top is golden.

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