• 6servings
  • 45minutes
  • 733calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 500 g minced beef

  3. 1/2 teaspoon ground black pepper

  4. 3 cups water or 750 ml

  5. 1 sachet MAGGI® Bolognaise Mix

  6. 1 cube MAGGI® Chicken Bouillon

  7. 14 dried lasagna sheets

  8. For the bechamel sauce:

  9. 4 1/2 cups milk or 1125 ml

  10. 1 sachet MAGGI® Bechamel Mix

  11. 3 cups mozzarella cheese or 300 g, grated

Instructions Jump to Ingredients ↑

  1. Heat oil in a pan, add minced beef and fry until the meat is golden brown.

  2. Add black pepper, water, MAGGI® Bolognaise Mix and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer for 10-12 minutes. Remove from heat and set aside.

  3. Heat milk and MAGGI® Béchamel Mix in a saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes until sauce thickens. Remove from heat.

  4. Spread some béchamel sauce in the bottom of a 30cm x 24cm oven tray. Arrange a layer of pasta on top made of 4-5 sheets.

  5. Spread half the quantity of bolognaise sauce, sprinkle with 4-5 tablespoons béchamel sauce over and sprinkle some cheese then top with another layer of pasta.

  6. Spread the rest of the bolognaise sauce, sprinkle 4-5 tablespoons béchamel and sprinkle some cheese. Top with a layer of pasta.

  7. Top with the rest of béchamel sauce and sprinkle with the rest of cheese.

  8. Bake the lasagna in a 180°C preheated oven for 30-40 minutes or until the top is golden brown and the pasta is cooked.


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