Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion, sliced kg minced beef

  3. 2 cloves garlic, crushed

  4. 1 small green bell pepper, cut into long thin strips

  5. 1 small red bell pepper, cut into long thin strips

  6. 1 sachet MAGGI® Bolognaise Mix

  7. 600 ml water teaspoon chili powder, or more if desired teaspoon ground cinnamon

  8. 2 tablespoons coriander leaves, finely chopped

  9. 18 dried lasagna sheets For the bechamel sauce:

  10. 1 sachet MAGGI® Bechamel Mix

  11. 4 cups milk or 1 liter cup mozzarella cheese, grated cup cheddar cheese, grated and mixed with the mozzarella

Instructions Jump to Ingredients ↑

  1. Preparation Heat the oil in a large saucepan, add the onions and fry for 5 minutes. Add the meat and fry until it becomes golden brown. Add the garlic, sweet pepper and fry for another 3 minutes. Add MAGGI® Bolognaise Mix , water, hot chili, cinnamon and the coriander. Cook the sauce on low heat for 10 minutes. Meanwhile, bring 3 liters of water to a boil in a large pot. Cook lasagna sheets, 6 at a time, set aside on a tray separated by cling film so they don’t stick on each other. Mix the milk with MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes until sauce thickens. Remove from heat and set aside. Bring a lasagna sheet, spoon 1 spoonful of bolognaise meat mixture, roll and place on an oven tray. Repeat with the rest of lasagna sheets. Spoon MAGGI Secrets Béchamel sauce over the lasagna rolls, sprinkle with the cheese, cook in an oven of 180c for 25-30 minutes.


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