• 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.

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