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Meatless Meat Ragu

  • Onion, brunoise 200.0 g
  • Garlic, minced 50.0 g
  • Lentils, brown 100.0 g
  • Carrots, brunoise 80.0 g
  • Leeks, brunoise 80.0 g
  • Celery, brunoise 80.0 g
  • Tomato - crushed, in can 250.0 g
  • Tomato Paste 80.0 g
  • Water 1.2 ml
  • Bayleaf 2.0 pc
  • Basil, chiffonade cut 10.0 g
  • Oregano, chopped 2.0 g
  • Pepper, ground 1.0 g
  • Olive Oilextra virgin 60.0 ml

Cheese Cream Sauce

  • Water 500.0 ml
  • Cooking Cream 100.0 ml
  • Nutmeg 500.0 mg
  • Butter 125.0 g
  • White Pepper 500.0 mg

Baking and Assembly

  • Pasta, lasagna, as per recipe 500.0 g
  • Mozzarella, grated 100.0 g
  • Parmesan Cheese, grated 50.0 g
  • Cheese, Feta, crumbled 50.0 g
  1. Meatless Meat Ragu

    50 minutes
    1. Heat a pan and add the olive oil.
    2. Saute the onions until translucent and add the garlic.
    3. Add the lentils and saute for 2 minutes.
    4. Add the carrots, leeks, celery and tomato paste. Continue cooking for 5 minutes.
    5. Add the crushed tomatoes, water, bayleaf, oregano and pepper.
    6. Cook for 45 minutes until lentils are soft.
    7. Season the stew with Knorr Aromat, Knorr Liquid Seasoning and stir in the basil.
  2. Cheese Cream Sauce

    1. Make cream soup base with the water (follow recipe from pack).
    2. Stir in the cream, nutmeg and white pepper.
    3. Remove from the heat and monter with butter.
  3. Baking and Assembly

    10 minutes
    1. To assemble the lasagna, layer the pasta sheets with the meat sauce and cheese sauce sprinkling grated cheese in between.
    2. Repeat procedure until lasagna reaches atleast 3 layers.
    3. Finish off by adding the remaining grated cheese on top.
    4. Bake for 15-20mins or until cheese melts.
    5. Serve immediately.