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Ingredients 16 items

  • 2 tablespoons Vegetable oil
  • 2 Onions
  • 2 cloves Garlic
  • 400 g lean beef
  • 1 tablespoon Tomato paste
  • 1 cup Water
  • 2 tablespoons fresh parsley
  • 1 tablespoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 12 dried lasagna sheets
  • For the sauce:
  • 3 medium Tomatoes
  • 1 cup Water
  • 1 cube MAGGI Less Salt Chicken Stock
  • 3 cups low fat mozzarella cheese

How to prepare

  1. Heat oil in a large pan, add and cook onion and garlic on medium heat until tender. Add meat and cook until golden brown.
  2. Add tomato paste, water, parsley, dried thyme, black pepper and MAGGI Less Salt Chicken Stock cubes. Cook over medium heat for 5-7 minutes. Remove from heat and set aside to cool.
  3. Cook the lasagna sheets in plenty of water until almost cooked. Remove from heat, place in cooled water for 5 minutes then drain.
  4. Place 1½ spoonful of filling on each lasagna sheet, roll sheets and place them on an oven tray.
  5. Combine tomato and water in a saucepan, bring to a boil and simmer for 4 minutes.
  6. Pour the tomato sauce over the cannelloni then sprinkle with the cheese. Bake in a 200°C preheated oven for 10-15 minutes or until cheese is golden.

Nutritional informations

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