Ingredients
- 2 tablespoons vegetable oil
- 2 onions or 300 g, finely chopped
- 2 cloves garlic, crushed
- 400 g lean beef, minced
- 1 tablespoon tomato paste
- 1 cup water or 250 ml
- 2 tablespoons fresh parsley, chopped
- ½ tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 2 cubes MAGGI® Chicken Bouillon Less Salt
- 12 dried lasagna sheets
- For the sauce:
- 3 medium tomatoes or 450 g, grated
- 1 cup water or 250 ml
- 1 cube MAGGI® Chicken Bouillon Less Salt
- ¾ cup low fat Mozzarella cheese or 75 g, grated
Products Used
How to Prepare
- Heat oil in a large pan, add and cook onion and garlic on medium heat until tender. Add meat and cook until golden brown.
- Add tomato paste, water, parsley, dried thyme, black pepper and MAGGI® Chicken Bouillon Less Salt cubes. Cook over medium heat for 5-7 mins. Remove from heat and set aside to cool.
- Cook the lasagna sheets in plenty of water until almost cooked. Remove from heat, place in cooled water for 5 mins then drain.
- Place 1½ spoonful of filling on each lasagna sheet, roll sheets and place them on an oven tray.
- Combine tomato and water in a saucepan, bring to boil and simmer for 4 mins.
- Pour the tomato sauce over the cannelloni then sprinkle with the cheese. Bake in a 200°C preheated oven for 10-15 mins or until cheese is golden.
Nutritional Info
Energy: 399.00 Kcal
Protein: 22.00 g
Carbohydrate: 37.00 g
Fats: 18.00 g
Protein: 22.00 g
Carbohydrate: 37.00 g
Fats: 18.00 g

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