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1 tablespoon of oil
1 garlic clove, minced
2 tablespoons onion, minced
750 grams of ground beef
1 container carrot, cooked and cut into little cubes
1 envelope of Knorr® tomato cream
1 tablespoon of Knorr® Switzerland chicken broth
1/2 teaspoons basil, dried
1/2 teaspoons oregano
2 tablespoons of oil
1 garlic clove, minced
1/4 glasses onion, chopped
2 dried chiles de arbol
2 1/2 mugs of water
1/4 glasses basil leaf
8 pasta for lasagna
1/2 glasses manchego cheese, grated


1.For the Bolognese, warm the oil and sear the garlic, onion and meat until brilliant brown. Include the carrot and sprinkle 1 tablespoon of Knorr® Tomato Cream, 1 tablespoon of Knorr® Switzerland Chicken Broth, basil and oregano. Let cook over medium warm until the meat is well cooked.
2.For the sauce, warm the oil and broil the garlic, onion and chile de árbol until brilliant brown.
3.Pour within the water, and instantly the rest of Knorr® Tomato Cream, blend until the knots are broken and let it come to a bubble. Blend always and include the basil takes off. Cook over moo warm until marginally thickened.
4 Put a small sauce at the foot of a headstrong, suit a layer of lasagna, a layer of ground meat and a small of the tomato sauce. Rehash the method until you wrap up with the ingredients.
5.Finish with a layer of lasagna, cover with the sauce and sprinkle with cheese. Cover and heat at 180°C for 30 minutes or until the pasta is well cooked.

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