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Lasagne Base:


  • Tomatoes (finely diced) 100.0 g
  • Onions (peeled and diced) 40.0 g
  • Coriander (finely chopped) 5.0 g
  • Sour cream 60.0 ml
  • Taco chips 12.0 g
  • Avocado (cubed) 1.0 whole

Thin layers of pasta sheets between traditional Mexican salsa, brown lentils and red kidney beans. Topped with sour cream, salsa and taco chips and garnished with cubed avocado.



  1. Lasagne Base:

    1.  Pre-heat oven to 160 °C. 
    2. Make up 1 L of Knorr Professional White Sauce Base as per pack instructions: 100 g powder to 1 L milk, simmer for 3 min and set aside for later. 
    3. Heat oil in a pot, add 530 g diced onions, and cook until soft. 
    4. Add brown lentils and cook until browned. Stir in chilli, Knorr Professional Tomato Pronto, Knorr Professional Mexican Salsa Sauce, drained and rinsed tinned red kidney beans and cook for 5 min while stirring. 
    5. Dip raw lasagne sheets into boiling water for 4 min to soften and remove. 
    6. Mix cheeses together. 
    7. Place 1 ½ cups of 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. 
    8. Repeat layering up until cheese mix. 
    9. Bake in an oven at 160 °C for 15-20 min. 
    10. Sprinkle with the remaining cheese mixture and bake for a further 10 min.
  2. Salsa:

    1. Combine chopped tomatoes, diced onions and chopped coriander.
    2. Top the lasagne with sour cream, salsa and taco chips.
    3. Garnish with cubed avocado and serve.
  3. Chef’s Tip:

    Ensure that the lentil mixture is not too runny.