Ingredients:
12 | sheets | instant lasagna (no need to pre-cook) |
1 | cup | grated Parmesan cheese |
1 (185 grams) | pack | grated MAGNOLIA QUICKMELT CHEESE |
2 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
2 | tbsp | olive oil |
1 | pc | onion, chopped |
1 | pc | carrot, peeled and diced |
1 | stalk | celery, diced |
400 | grams | MONTEREY GROUND BEEF |
1/2 | cup | red wine (optional) |
2 | cups | crushed Italian plum tomatoes |
1 | tbsp | tomato paste |
1 | tsp | dried oregano |
1-1/2 | cups | beef stock* |
1/4 | cup | chopped parsley |
iodized fine salt and pepper to taste |
1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
1/2 | cup | MAGNOLIA ALL PURPOSE FLOUR |
1 (1 L) | pack | MAGNOLIA FRESH MILK |
1/4 | tsp | ground nutmeg |
iodized fine salt and pepper to taste |
Procedure:
MEAT SAUCE:
WHITE SAUCE:
ASSEMBLY:
Makes 10 servings.
*Beef stock: make by dissolving beef cubes or by boiling beef bones
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