Potato Lasagne

•    1 kilo potatoes finely sliced (easy using the slicing blade of a food processor)
•    Cooking spray
•    2 tsp crushed garlic
•    500g very lean beef mince
•    1 cup each of onion, carrots, capsicum and celery diced
•    1 x 420g can chopped tomatoes
•    ½ cup (140g) tomato paste
•    1 x 420g can tomato soup
•    2 tsp chicken stock powder
•    2 tsp dried basil
•    2 tsp mixed herbs
•    Black pepper

White Sauce
•    1 tablespoons lite margarine
•    2 tablespoons flour
•    2 cups skim milk
•    2 tablespoons grated Parmesan cheese
•    Pepper to taste
•    ½ cup reduced fat grated tasty cheese

Directions
Preheat oven to 180 fan bake.
Cook finely sliced potatoes until barely tender.
Spray a large non-stick pan with cooking spray and sauté garlic and mince until cooked. Add veggies and cook 3 minutes, stirring occasionally. Add canned tomatoes, tomato paste and soup and mix well. Add stock powder, herbs and black pepper to taste. Boil gently for 3 minutes then turn off.

To make white sauce: Melt margarine in a medium size pan, add flour and combine. Slowly add milk, using a whisk to avoid lumps. Add Parmesan and pepper to taste.

To assemble