Ingredients (6 servings (15×20×5cm baking dish))
| Lasagna noodles |
9 (180 g) |
| Ground beef |
400 g |
| Onion (chopped) |
200 g |
| Celery (chopped) |
150 g |
| Mushroom (sliced) |
200 g |
| Vegetable oil |
1 Tbsp |
| Basil (dried, chopped) |
2 tsp |
| Red wine |
200 ml |
| Water |
400 ml |
| S&B Golden Curry Mix 92g |
1 pack |
| Mozzarella cheese |
150 g |
| Cheese (melting type) |
100 g |
| Basil (fresh) |
As needed |
Directions
- Chop the celery and onion and slice the mushrooms.
- Heat the oil in a pan over medium heat and cook the ground beef until cooked through.
Add 【1】 and stir-fry until wilted.
Add the dried basil and red wine and bring to a boil. Add the water and simmer for 2-3 min.
Turn off the heat and add the S&B Golden Curry Mix by breaking it into pieces.
- Stir until sauce mixes are completely melted. Turn on the heat and stir until the sauce is thickened.
- Bring a large pot of water to a boil.
Add the lasagna to the boiling water and cook according to package directions, then drain.
- Arrange 3 lasagna noodles on the bottom of a baking dish.
Spread 1/3 of the 【3】 over the noodles and sprinkle with 1/2 of the mozzarella cheese.
Repeat layering again. Spread the rest of sauce and sprinkle with melting cheese on top.
- Oven at 180℃ (356℉) the lasagna for 15-20 min.
- Top with the fresh basil leaves and serve hot.
