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.
Ingredients
Tomato Sauce
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Cooking Oil 1 tbsp
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White Onion, minced 170 g
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Yellow Bell Peppers, diced 85 g
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Green Bell Peppers, diced 85 g
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Ground Beef 250 g
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KNORR Tomato Pronto 360 ml
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Brown Sugar 3 tbsp
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Pepper
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Garlic Clove, minced 3 part
Bechamel Sauce
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Milk 200 ml
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Parmesan Cheese 85 g
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Mozzarella Cheese 85 g
Serving
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Cheddar Cheese, shredded 170 g
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Goat Cheese 170 g
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Parsley, for garnish
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Lasagna Noodles, cooked 10 slice
Preparation
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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.
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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.
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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.
