Skip to contentIngredients:
- 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 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 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
- Preparation
- 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 Knorr Tomato Cream, 1 tablespoon of Knorr 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 árbol until golden brown.
- 3.Pour in the water, and immediately the rest of Knorr 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 180°C for 30 minutes or until the pasta is well cooked.
