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Tomato Sauce

  • Cooking Oil 1 tbsp
  • White Onion, minced 170 g
  • Garlic Cloves, minced 3 pc
  • Yellow Bell Peppers, diced 85 g
  • Green Bell Peppers, diced 85 g
  • Ground Beef 250 g
  • Brown Sugar 3 tbsp
  • Pepper to taste

Bechamel Sauce

  • Milk 200 ml
  • Parmesan Cheese 85 g
  • Mozzarella Cheese 85 g

Serving

  • Cooked Lasagna Noodles 10 pc
  • Cheese cheddar, shredded 170 g
  • Goat Cheese 170 g
  • Parsley for garnish
  1. Tomato Sauce

    • Set your heat to medium. In a pot, add your Cooking Oil, then sauté Onions until translucent.
    • Toss in Bell Peppers and continue to sauté until crisp-tender.
    • Add in Garlic and continue to stir for 3 minutes, or until fragrant.
    • Then place in your Ground Beef and keep mixing, until the meat is cooked, and then add in KNORR Tomato Pronto.
    • Season with KNORR Chicken Seasoning Powder and Pepper to taste.
    • Place in your Brown Sugar and stir until sauce comes to a boil. Take off heat and set aside.
  2. Bechamel Sauce

    • Bring heat to medium. Pour in milk and KNORR Cream Soup Base, then mix until there are few or no lumps in the sauce.
    • Add in Parmesan and Mozzarella cheese and continue to stir until cheese has fully melted. Do not let the sauce boil.
  3. Serving

    • Get one cooked lasagna noodle and spread the red sauce evenly on one side of the noodle.
    • Add the Bechamel sauce, then top with shredded Cheddar Cheese and crumbled Goat Cheese.
    • Carefully roll your noodle. Do not let it tear.
    • Place finished rolls on a baking sheet and bake in preheated oven at 350°F, or until the cheese has melted.
    • Transfer to a plate, then garnish with parsley.
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