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Tomato Sauce

  • Cooking Oil 1.0 tbsp
  • White Onion, minced 170.0 g
  • Yellow Bell Peppers, diced 85.0 g
  • Green Bell Peppers, diced 85.0 g
  • Ground Beef 250.0 g
  • KNORR Tomato Pronto 360.0 ml
  • Brown Sugar 3.0 tbsp
  • Pepper
  • Garlic Clove, minced 3.0 part
  • KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g

Bechamel Sauce


  • Cheddar Cheese, shredded 170.0 g
  • Goat Cheese 170.0 g
  • Parsley, for garnish
  • Lasagna Noodles, cooked 10.0 slice

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.



  1. 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 Aroysure All-In-One Chicken Flavoured Seasoning and pepper to taste.
    • Place in your brown sugar and stir until sauce comes to a boil. Take off heat and set aside.
  2. 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.
  3. 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.

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