2 tbsp cooking oil
1 tbsp garlic
1 medium onion, chopped
1/2 cup corned beef
2 tsp MAGGI MAGIC SARAP
1/4 cup chili sauce
sugar to taste
1/4 cup water
For the Cheese Sauce Mixture:
1/4 cup butter
1/4 cup all-purpose flour
1 pack NESTLÉ All Purpose Cream 250ml
1 cup evaporated milk
1 cup grated quick melting cheese, divided
1 tsp MAGGI MAGIC SARAP
1/4 cup water
6-8 pieces instant lasagne noodles
To prepare corned beef mixture, heat cooking oil. Sauté garlic and onion until fragrant. Stir in corned beef. Season with MAGGI MAGIC SARAP, chili sauce and sugar to taste.
Pour in water and simmer for another 1 minute. Set aside.
To prepare the cheese sauce, combine butter and flour to form a roux. When mixture is crumbly and light brown in color, pour in cream and milk.
Mix to combine thoroughly and cook until desired consistency is achieved.
Add half of the cheese and season with MAGGI MAGIC SARAP to taste.
Add water to thin mixture if too thick. Set aside.
Spread a thin layer of cheese sauce at the bottom of a baking dish before arranging 1 layer of pasta on top of it. Top the pasta with the corned beef mixture followed by the cheese mixture.
Repeat procedure for up to 3 to 4 layers ending with cheese sauce and the remaining cheese.
Bake covered with foil for 35 minutes in a 375° F oven. Remove foil cover and continue cooking for another 5 minutes or until cheese melts.
Carbohydrates: 19 g
Protein: 12 g
Fats: 23 g
Calories: 320 kcal
GOOD TO KNOW
Lasagna is a type of pasta that comes in flattened sheets. Most pastas contain Iron, Calcium, Vitamin A and of course, Carbohydrates.
GOOD TO REMEMBER
Add green vegetables to this dish for a complete, nutritionally-balanced meal.