• 2 tablespoons vegetable oil
• 2 large onions or 400 g, chopped
• 500 g beef sausages, chopped
• 2 cloves garlic, crushed
• ½ teaspoon ground black pepper
• 1½ tablespoons mustard
• 2 medium tomatoes or 300 g, chopped
• 2½ cups water or 600 ml
• 1 sachet MAGGI® Bolognaise Mix
• 4 boiled eggs, grated
• 15 dried lasagna sheets

• For the béchamel sauce:

• 4½ cups milk or 1125 ml
• 1 sachet MAGGI® Béchamel Mix
• 2 cups mozzarella cheese or 200 g, grated

Preparation

Heat oil in a large pan, sauté onions and sausages for 4-5 minutes.

Add garlic, black pepper, mustard, tomatoes, water and MAGGI® Bolognaise Mix . Bring the mixture to boil and simmer for 10 minutes. Remove from heat.

Heat milk and MAGGI® Béchamel Mix in a saucepan. Bring to a boil under constant stirring, simmer for 2-3 minutes until the sauce thickens. Remove from heat.

Spread a spoon of the béchamel sauce in the bottom of an 30cm x 24cm oven tray, and arrange a layer of pasta on top made of 4-5 sheets.

Spread half the quantity of the sausage mixture, cover with 4-5 tablespoons béchamel sauce, and arrange half of the quantity of the eggs then top with another layer of pasta.

Spread the rest of the sausage mixture, sprinkle 4-5 tablespoons of béchamel, and arrange the rest of the eggs. Top with a layer of pasta.

Top with the rest of the béchamel sauce and sprinkle grated cheese.

Bake the lasagna in a 180°C preheated oven for 30-40 minutes or until the surface is golden brown and the pasta is cooked.