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Method:

  • Oil 60 ml
  • Onion, chopped 200 g
  • Garlic crushed 15 g
  • Chicken mince 1.2 kg
  • Mushroom, sliced 180 g
  • Basil, dried 5 g
  • Oregano 5 g
  • Red chilli, powder 5 g
  • Butter 120 g
  • Flour 150 g
  • Milk 560 ml
  • Cheddar cheese 160 g
  • Lasagna sheets, boiled in salt water for 10-12 minutes 20 pc
  1. Method:

    • Fry onion and garlic in oil for 5 minutes until soft, add minced chicken and cook until it changes color.
    • Add the mushrooms, Knorr Italian Sauce, Knorr Chicken Stock Cubes, basil, oregano, salt, pepper and red chillies and cook for 5 minutes.
    • Melt butter in a saucepan, then add flour and cook for 2 minutes.
    • Remove from heat add milk, little by little and stir to remove any lumps. Put back on heat, add seasonings and stir until thick.
    • Add cheese and remove from heat.
    • Spread a thin layer of white sauce on the bottom of the baking dish.
    • Spread a layer of meat mixture on pasta sheet and roll it up.
    • Place the roll ups in the baking dish, top it with remaining white sauce and cheddar cheese. Bake in a moderately hot oven (200°C) until golden brown.