This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 10 Min
Step 20 Min
Step 30 Min
Step 40 Min
Step 50 Min
Step 60 Min
Step 70 Min
Step 80 Min
Step 90 Min
Step 100 Min
Step 110 Min
Step 1 of 11
Preheat oven to 175°C and place rack to middle position.
Step 2 of 11
In a medium pot, heat olive oil, add the minced beef and black pepper and brown over high heat until fully cooked. Remove from pot and set aside to cool slightly.
Step 3 of 11
Using the same pot, add onions, garlic, carrots, celery and sauté for 3-4 mins.
Step 4 of 11
Add water, MAGGI® Chicken Bouillon, basil, bay leaves and crushed tomatoes and simmer on medium heat for 20 mins. Once cooked, remove from heat and allow to cool slightly.
Step 5 of 11
Meanwhile in a medium mixing bowl combine Ricotta Cheese, spinach and egg and mix until smooth and set aside.
Step 6 of 11
Combine skimmed milk and MAGGI® Béchamel Mix in a sauce pan, bring to a boil and allow to simmer until slightly thick. remove from heat and set aside.
Step 7 of 11
Spoon 1/4 of the tomato sauce in the bottom of a baking dish, arrange pasta sheets on top and spread the cooked minced meat over the top and sprinkle with half of the Mozzarella cheese and layer another row of pasta sheets over the top.
Step 8 of 11
Spoon over more tomato sauce over the pasta and layer with another row of lasagna sheets.
Step 9 of 11
Spoon over the Ricotta cheese and spinach filling on top and layer the final layer of pasta sheets over the top.
Step 10 of 11
Gently push pasta sheets down with your fingers to even the filling, pour over the remaining tomato sauce and sprinkle the remaining Mozzarella cheese on top.
Step 11 of 11
Pour Béchamel Sauce over top and bake in a preheated oven at 170°C for 35-40 mins or until pasta is cooked and slightly golden on top.