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Classic Italian Lasagne

Classic Italian Lasagne
Classic Italian Lasagne
  • Number of servings
    16
A cheesy crowd-pleasing classic
Ingredients
Sugo Al Pomodoro Tomato Coulis
BUITONI Sugo al Pomodoro
MEAT SAUCE
  • 50ml Olive Oil
  • 1kg Veal & Pork Mince
MIREPOIX
  • 200g Onion | Finely Diced
  • 200g Carrot | Finely Diced
  • 100g Celery | Finely Diced
  • 100g Leek | Chiffonade
  • 20g Garlic
  • 20g Fresh Oregano & Sage
  • 100g Tomato Paste
  • 100ml White Wine
  • 500ml BUITONI Sugo al Pomodoro
  • Salt & Pepper
  • 100ml Milk (optional)
WHITE SAUCE
  • 1.5l Milk
  • 300g MAGGI Bechamel Sauce Mix
  • 300g Mozzarella Cheese
  • 350g Fresh or Dry Pasta Sheets
Preparation
  • 1
    In a large saucepan, fry off the mince until brown.
  • 2
    Add the mirepoix and cook until tender.
  • 3
    Add the tomato paste, deglaze with white wine and reduce by 2/3.
  • 4
    Add the BUITONI Sugo al Pomodoro and simmer for 15 to 20 minutes, then set aside.
  • 5
    For the white sauce, bring half of the milk to boil. Whisk the remainder of the milk in the MAGGI Bechamel Sauce Mix, pour in and simmer for 2 minutes, then set aside.
  • 6
    Assemble in a greased tray in this order: small ladle of Bechamel Sauce Mix, pasta sheets, pasta sauce and cheese. Repeat x 2, finishing the top with Bechamel and cheese.
  • 7
    Bake for 50 minutes, set for 30 minutes and serve with toasted sage and Italian salad.

For single serves, use 250g cannelloni shells halved, 70g meat mixture, 10g white sauce, 10g BUITON, 10g slice bocconcini, and sage. 

Related Products

Sugo Al Pomodoro Tomato Coulis

BUITONI Sugo al Pomodoro (Tomato Coulis). 3kg x 6

MAGGI Classic Bechamel Sauce Mix 2kg

MAGGI Béchamel Sauce Mix 6 x 2kg