Minced Beef, Goat’s Cheese and Bell Pepper Lasagna Roll Ups

Add a twist to run-of-the-mill Pasta Recipes by rolling up this glorious Lasagna noodle and filling it up with a rich meaty red sauce, a dash of Goat’s Cheese, and a generous helping of white cream sauce.

Cooking Oil 1 tbsp
White Onion, minced 170 g
Yellow Bell Peppers, diced 85 g
Green Bell Peppers, diced 85 g
Ground Beef 250 g
KNORR Tomato Pronto 360 ml
Brown Sugar 3 tbsp
KNORR Rostip All-In-One Chicken Seasoning Powder 800 g

KNORR Rostip All-In-One Chicken Seasoning Powder 800 g

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Pepper
Garlic Clove, minced 3 part

Tomato Sauce
- Set your heat to medium. In a pot, add your Cooking Oil, then sauté Onions until translucent.
- Toss in Bell Peppers and continue to sauté until crisp-tender.
- Add in Garlic and continue to stir for 3 minutes, or until fragrant.
- Then place in your Ground Beef and keep mixing, until the meat is cooked, and then add in KNORR Tomato Pronto.
- Season with KNORR Chicken Seasoning Powder and Pepper to taste.
- Place in your Brown Sugar and stir until sauce comes to a boil. Take off heat and set aside.
Bechamel Sauce
- Bring heat to medium. Pour in milk and KNORR Cream Soup Base, then mix until there are few or no lumps in the sauce.
- Add in Parmesan and Mozzarella cheese and continue to stir until cheese has fully melted. Do not let the sauce boil.
Serving
- Get one cooked lasagna noodle and spread the red sauce evenly on one side of the noodle.
- Add the Bechamel sauce, then top with shredded Cheddar Cheese and crumbled Goat Cheese.
- Carefully roll your noodle. Do not let it tear.
- Place finished rolls on a baking sheet and bake in preheated oven at 350°F, or until the cheese has melted.
- Transfer to a plate, then garnish with parsley.