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
Pepper
Garlic Clove, minced 3 part
Aroysure All-In-One Seasoning Chicken Flavoured 800 g

Aroysure All-In-One Seasoning Chicken Flavoured 800 g

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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 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.
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.