Easy
24 min
Ingredients
- 1 Box Lasagna Sheets (375g)
- 1.5 Pounds Ground Beef
- 2 Packets MAGGI® Season-Up All Purpose Powdered Seasoning
- 1/4 Cup MAGGI® Green Seasoning Spicy
- 1 large Onion (diced)
- 1 Tablespoon Garlic (minced)
- 3 Tablespoons Pimento/ Seasoning Peppers
- 3 Tablespoons Tomato Paste
- 1 Can Tomato Sauce (398ml)
- 1 Can Whole Tomatoes, canned
- 26 Ounces Spaghetti Sauce (1 can)
- 2 Tablespoons MAGGI® Naturisimo Complete Seasoning
- 3 Units Bay Leaf
- 1 Cube MAGGI® Chicken Tomato Cube
- 1 Teaspoon Vegetable Oil
- 2 Tablespoons Butter
- 1/4 Cup All-Purpose Flour
- 4 Cups NESTLÉ 100% Full Cream Cow's Milk
- 2 Cups Cheddar Cheese (grated)
- 1 Cup Parmesan cheese (grated)
- 1 Cup Cream cheese
- 1 Can Mushrooms, drained (285ml)
- 2 Cups Mozzarella cheese, shredded
Instructions
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1. Cook lasagna sheets according to package directions and set aside.
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2. Season minced beef with Season-Up All Purpose, Green Seasoning, onion, garlic and pimento peppers.
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3. In a medium pot, cook minced beef for 10 minutes or until browned.
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4. Add tomato paste, tomato sauce, spaghetti sauce, Naturisimo Complete Seasoning and bay leaves.
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5. Bring to a boil; reduce heat, cover and simmer for 30 minutes.
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6. In a medium saucepan, heat oil and butter. Add flour and stir constantly to prevent sticking. Cook for 5 minutes. Slowly add Full Cream Milk, stirring to combine thoroughly.
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7. Add cheddar cheese, parmesan cheese and cream cheese. Stirring to get rid of any lumps.
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8. Add mushrooms and simmer for a further 5 minutes.
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9. In a buttered casserole dish, spread some meat sauce to cover bottom of dish.
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10. Then layer alternately a layer of noodles, meat sauce, cheese sauce, some mozzarella cheese until noodles have been used up.
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11. Bake in a preheated oven at 375°F (190˚C) for 30 – 40 minutes until heated through.
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12. Let stand for 10 minutes before serving.