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For the Lasagne Base:

For the Salsa:

  • Tomatoes (finely diced) 100 g
  • Coriander (finely chopped) 5 g
  • Sour cream 60 ml
  • Taco chips 12 g
  • Avocados 1 whole
  • Onions (peeled and diced) 40 g
  1. For the Lasagne Base:

    • Pre-heat oven to 160 °C.
    • Make up 1 liter of Knorr professional white sauce base as per pack instructions, 100g powder to 1 litre milk, simmer for 3 minutes and set aside for later
    • Heat oil in a pot, add 530g diced onions ,and cook until soft.
    • Add beef mince and cook until browned. Stir in chilli, Knorr Tomato Pronto, Knorr Mexican Salsa Sauce, drained and rinsed tinned red kidney beans, Knorr Aromat Naturally Tasty and cook for 5 min while stirring.
    • Dip raw lasagne sheets into boiling water for 4 min to soften and remove.
    • Mix cheeses together.
    • Place 1 ½ cups of Knorr White Sauce on the bottom of half Bain Marie insert and layer with lasagne sheets, followed by ½ the beef mince mixture, ½ the white sauce and ½ the cheese mix.
    • Repeat layering up until cheese mix.
    • Bake in an oven at 160 °C for 15 to 20 min.
    • Sprinkle with the remaining cheese mixture and bake for a further 10 min.
  2. For the Salsa:

    • For the salsa, combine chopped tomatoes, 40g diced onions and roughly chopped coriander.
    • Top the lasagne with sour cream, salsa and taco chips.
    • Garnish with cubed avocado and serve.
  3. Chef's Tip:

    • Ensure that the mince mixture is not too runny. Instead of beef mince, try chicken mince or veggies.