- 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 cup low fat mozzarella cheese
Cannelloni Bolognaise
INGREDIENTS
Cannelloni Bolognaise with
Cannelloni Bolognaise with 
- 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 cup low fat mozzarella cheese
NUTRITIONAL INFORMATION
Cannelloni Bolognaise with
Cannelloni Bolognaise with
- Energy 399 (Kcal)
- Protein 22 (g)
- Total Fat 18 (g)
HOW TO PREPARE
Cannelloni Bolognaise with
Cannelloni Bolognaise with
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 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.
REVIEWS
Cannelloni Bolognaise with
