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Prepare the Bolognese Sauce

Prepare the Truffle Cream Sauce

Finish the Dish

  • Lasagna Noodles, ‘no boil’ 12 each
  • Parmesan cheese, grated 250 ml
  1. Prepare the Bolognese Sauce

    • In a large sauce pot heat olive oil over medium-highheat, andadd ground meat mixture. Cook until slightly browned. Remove meat from pot with a slotted spoon, reserving fat in the pot, and place cooked meat aside.
    • Add carrots, onion, celery, and garlic. Sauté mirepoix over medium heat.Once vegetables are softened, add tomato paste andcook another2-3 minutes. Deglaze by adding red wine and simmer until wine is slightly reduced. Add prepared Knorr Liquid Concentrated Beef Base and bay leavesand simmer for 10 minutes. Remove bay leaves. Remove pot from heat, and using an immersion blender, roughly blend stock and vegetables.
    • Returnmeat mixture to the pureed vegetables and cover. Let simmer over low heat for 30 minutes. Season with Knorr Intense Flavors Wild Mushroom Earth,and salt and pepper if needed.
  2. Prepare the Truffle Cream Sauce

    • In a sauce pot add olive oil and butter. Once butter is melted add garlic and sauté over medium-low heat for 2 minutes. Add wine and simmer for 2 minutes. Add prepared Knorr Culinary Cream and simmer for 2 minutes. Add parmesan and truffle oil. Season with saltand pepper, if needed.
  3. Finish the Dish

    • In a greased deep half-pan (or heat safe disposable), build layers of lasagna; Bolognese sauce, lasagna noodles, Bolognese sauce, truffle cream sauce and repeat untilall ofthepasta sheetsare used. Finish with truffle cream sauce and sprinkle with parmesan cheese.
    • Refrigerated lasagna can bebakedat 175 C, covered, for 40 minutes. Remove cover and continue to bake for 15 minutes.
    • Frozen lasagna(unbaked)can bebakedat 175C, covered, for 1hour20minutes. Remove cover and continue to bake for 15 minutesuntil golden brown.