Jumbo Lasagne Sauce Mix - 93g.

Quick and easy, the full base for the tastiest lasagna.

Ingredients: Vegetable powder (tomato, onion, mushroom, carrot) rice flour wheat flour modified corn starch salt spices (turmeric, garlic, nutmeg, lovage, paprika, black pepper) sea ​​salt cheese powder (milk, salt, starter culture, animal rennet) dried vegetables (carrot, onion) yeast extract herbs (oregano, thyme, rosemary, marjoram, basil, parsley, chives, celery) sugar vegetable oils (sunflower, rapeseed) paprika extract maltodextrin potato starch
Contains: Wheat (gluten), milk, celery.
May contain traces of peanuts, soy and sesame.

Preparation:

 Add yourself • 300 g lean ground beef • 400 g Italian stir-fry mix • 1 can of tomato paste (70 g) • 400 ml semi-skimmed milk • 125 g lasagne sheets • 50 g young matured grated cheese • 2 tbsp vegetable oil • 300 ml of water

1. Preheat the oven to 200 ° C (convection oven to 180 ° C) and grease the oven dish.
2. Heat the oil in a pan and brown the minced meat in it and until done. Add the can of tomato paste and stir fry 1 minute. Then add the Italian stir-fry mix. Bake these briefly.
3. Add 400 ml milk, 300 ml water and the contents of this sachet. Bring to the boil while stirring. Let it simmer for about 1 minute.
4. Build up the lasagna. Start with a layer of lasagne sauce on the bottom of the baking dish. Cover the sauce with lasagne sheets. Repeat this until the bowl is full and finish with a generous layer of sauce.
5. Sprinkle the dish with grated cheese and bake the lasagna in the middle of the oven for about 30 minutes. Let the lasagna stand for about 5 minutes before cutting it.
Variation tip Cover each layer of lasagne sheets with zucchini slices.

Tip: serve the pancakes with sugar, syrup or jam. Also great to combine with fresh fruit or savory spreads.