Ingredients (10 portions)

Amount Measure Name
400 ml400mlKNORR White/Bechamel 3x18L
400 g400gOnions diced
400 g400gRed peppers diced
400 g400gButton mushrooms thinly sliced
1 kg1kgMinced beef lean
800 g800gKnorr Mediterranean Prepared Sauces Bolognese 2 x 2.25 L
400 g400gTinned tomatoes
300 g300gLasagne Sheets
50 g50gCheddar cheese, reduced fat
5 g5gParsley


Advanced Preparation.
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above. Make
up the sauces as per manufacturers instructions.

Method - Oven
1. Place onions, peppers, mushrooms and mince into a gastronom insert and bake in oven for 10
2. Decant the sauce and tomatoes into the gastronom and cover with foil or a lid. Place in to the oven
and cook for 30 minutes or until thoroughly cooked.
3. Asseble the lasagne in a suitable dish starting with white sauce then pasta, meat, pasta, meat, pasta
and then finish with the white sauce and cheese.
4. Place into the oven and bake for 45 minutes until golden, bubbling and thoroughly cooked.
5. Serve in a warmed serving dish and garnish with the parsley.
Service Hint
Serve with a 80g mixed salad.

Handy hint
Lamb or quorn mince could be used instead of the beef mince also the vegetable mix can be changed
with availability.

Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Lasagne contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-137630 recipe code: R0035699
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr