Directions

• Preheat oven to 175 degrees C and place oven rack to middle position.
• In a medium pot, heat Olive Oil, add Minced Beef and Black Pepper and brown over high heat until fully cooked. Remove from pot and set aside to cool slightly.
• Using the same pot, add Onions, Garlic, Carrots, Celery and sauté for 3-4 minutes.
• Add Water, MAGGI Chicken Stock, Basil, Bay Leafs and Crushed Tomatoes and simmer on medium heat for 20 minutes. Once cooked, remove from heat and allow to cool slightly.
• Meanwhile in a medium mixing bowl combine Ricotta Cheese, Spinach and Egg and mix until smooth and set aside.
• Combine Skimmed Milk and MAGGI Béchamel Mix in a sauce pan, bring to a boil and allow to simmer until slightly thick. remove from heat and set aside.
• Spoon 1/4 of the Tomato Sauce in the bottom of a baking dish, arrange Pasta Sheets on top and spread the cooked Minced Meat over the top and sprinkle with half of the Mozzarella Cheese and layer another row of Pasta Sheets over the top.
• Spoon over more tomato sauce over the pasta and layer with another row of Lasagna Sheets.
• Spoon over the Ricotta Cheese and Spinach filling on top and layer the final layer of Pasta Sheets over the top.
• Gently push pasta sheets down with your fingers to even the filling, pour over the remaining tomato sauce and sprinkle the remaining Mozzarella Cheese on top.
• Pour Béchamel Sauce over top and bake in a preheated oven at 170 degrees C for 35-40 minutes or until pasta is cooked and slightly golden on top.