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To prepare Tomato Sauce: in a large frying pan, heat Olive Oil and Sauté Onions and cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Oregano and fresh Basil and allow to simmer for 30 minutes. Turn heat down to low and keep warm.
To prepare Spinach Filling: Combine Spinach, Rocket Leaves, Ricotta Cheese, Cream Cheese and Egg and mix until well combined.
In a separate mixing bowl combine Mozzarella and Emmental Cheese together.
Spoon over 3-4 tablespoons of the Tomato Sauce on the bottom of a baking dish. Add a layer of Lasagna Sheets, sprinkle 1/3 of the Spinach Filling, 6-7 spoons of Tomato Sauce and 1/3 of the Cheese mixture, layer another row of Lasagna sheets and repeat for the remaining ingredients.
Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.
Per Portion of 300g
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