Lasagna Bolognese

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INGREDIENTS

1 tablespoon of oil

1 garlic clove, minced

2 tablespoons onion, minced

750 grams of ground beef

1 cup carrot, cooked and cut into small cubes

1 envelope of KnorrĀ® tomato cream

1 tablespoon of KnorrĀ® Switzerland chicken broth

1/2 teaspoons basil, dried

1/2 teaspoons oregano

2 tablespoons of oil

1 garlic clove, minced

1/4 cups onion, chopped

2 dried chiles de arbol

2 1/2 cups of water

1/4 cups basil leaf

8 pasta for lasagna

1/2 cups manchego cheese, grated

DIRECTIONS

1.For the Bolognese, heat the oil and fry the garlic, onion and meat until golden brown. Add the carrot and sprinkle 1 tablespoon of KnorrĀ® Tomato Cream, 1 tablespoon of KnorrĀ® Switzerland Chicken Broth, basil and oregano. Let cook over medium heat until the meat is well cooked.

2.For the sauce, heat the oil and fry the garlic, onion and chile de Ɣrbol until golden brown.

3.Pour in the water, and immediately the rest of KnorrĀ® Tomato Cream, mix until the lumps are broken and let it come to a boil. Stir constantly and add the basil leaves. Cook over low heat until slightly thickened.

4 Place a little sauce at the bottom of a refractory, accommodate a layer of lasagna, a layer of ground meat and a little of the tomato sauce. Repeat the procedure until you finish with the ingredients.

5.Finish with a layer of lasagna, cover with the sauce and sprinkle with cheese. Cover and bake at 180Ā°C for 30 minutes or until the pasta is well cooked.

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