• 5servings
  • 40minutes
  • 543calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B9, B12, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 2 onions or 500 g lamb tenderloin, cut into small strips

  3. 3 cloves garlic, crushed

  4. 1/2 tablespoon dried rosemary

  5. 2 tablespoons fresh parsley, finely chopped

  6. 1/2 teaspoon ground black pepper

  7. 2 small potatoes or 300 g, diced

  8. 2 medium tomatoes or 300 g, cut into thin slices

  9. 1 cup mozzarella cheese or 100 g, grated

  10. For the bechamel sauce:

  11. 4 cups milk or 1 liter

  12. 1 sachet MAGGI® Bechamel Mix

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick pan, add and cook onions and meat strips over medium heat with stirring for 5-8 minutes or until meat is almost cooked.

  2. Add garlic, dried rosemary, fresh parsley, black pepper and potato. Cook ingredients while stirring for 3-4 minutes. Add salt to taste. Remove from heat.

  3. Prepare the MAGGI® Béchamel Mix according to instructions on the package. Pour some of the béchamel sauce into the bottom of a baking dish.

  4. Arrange the tomato slices over the béchamel sauce, and evenly spoon the meat mixture over the tomato slices, pour the rest of the béchamel sauce over the meat mixture.

  5. Sprinkle with the cheese and bake in a 190°C preheated oven for 25 minutes or until the top is golden in color.


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