Mac & Cheese Lasagna

Preheat the oven to 400°F (fan‑forced).

Heat a large skillet over medium‑high heat, add the lean beef mince and cook, breaking it up with a spoon, until browned.

Add the diced onion to the skillet and sauté for 3–4 minutes until softened.

Stir in the garlic powder and Italian herbs, seasoning to taste.

Pour in the passata, bring to a gentle simmer, and cook for 8–10 minutes, stirring occasionally, until the sauce thickens.

While the sauce simmers, bring a pot of salted water to a boil, add the macaroni and cook according to the package instructions until al dente.

Drain the macaroni, return it to the pot, and stir in the light cream cheese until fully melted and the pasta is coated.

In a greased baking dish, spread a thin layer of the meat sauce, then layer half of the cheese‑coated macaroni, followed by more sauce; repeat the layers, finishing with the remaining grated cheese on top.

Bake for 15–20 minutes, or until the cheese on top is golden and bubbling; remove from the oven and let rest for 5 minutes before serving.