Cabbage doesn't exactly top the charts with most kids - but our kids LOVE this lasagne with cabbage sheets. They might not have fully realised what they're eating, because this lasagne is just so tasty! This version is good for two days. On day two we serve the leftovers with snack veggies and wholewheat bread. Enjoy!

Directions

1. Fill your best and biggest pot with water and a bit of salt and bring to the boil. Remove the stem from the cabbage and separate the leaves. Blanch (which really just means to boil) them in boiling water for about 5 minutes or until soft. Drain the water and pop the leaves to drain in a sieve, while they cool and you prep the rest.

2. Chop onion and garlic and grate the carrots on the rough side of a grater. Sautée onion and garlic in a bit of olive oil for a few minutes. Add carrots and sautée for another few minutes. Now add the meat and let it sear.

3. Add tomato purée, oregano, thyme and chopped tomatoes and let simmer for 10-15 minutes. Add salt and pepper to taste and preheat your oven to 200 degrees convection.

4. Mix egg, milk, grated cheese and a dash of salt and pepper to an even mass. Spread the bolognese and cheese mix in an ovensafe tray. Pop a layer of cabbage leaves in between each layer of bolognese, and aim for three layers in all. Begin and end with bolognese. Spread the mozzarella in small pieces across the top and finish off with a sprinkle of breadcrumbs. Bake the lasagne for about 30 minutes, until it's nice and golden.

5. Serve the lasagne with carrots and cucumber cut into sticks for snack veggies. Enjoy!

Tip

Remember to save the rest of the lasagne for dinner tomorrow - and a bit for packed lunches.