2 tbsp Lily Flower – Canola Oil from @ksgfood
500 gr ground beef
1 pc diced onion
4 pcs chopped garlic
2 pcs tomatoes, boil for a while then make the skin, then cut into cubes
5 tablespoons tomato sauce (characterized passata from @ksgfood )
Salt, sugar to taste
Jays White Pepper Powder ,
Jays Oregano leaves to taste
How to make :
Sauté the onions in canola oil until wilted, then add the garlic, stir-fry until fragrant.
Enter the ground beef, stir-fry until it changes color, then add the tomatoes and tomato sauce, add water.
Cook over low heat until the meat is soft and thickened, then add the sugar, salt, pepper, stock powder and Jays oregano leaves.
Don’t forget to correct the taste, cook until it thickens but don’t run out of the gravy.
2 tbsp butter
2 tbsp wheat flour
100gr grated cheese + 1 tbsp cream cheese
500 ml liquid milk
White pepper powder and oregano leaves dr @ksgfood
How to make :
Heat the butter, add the flour, stir quickly, then pour in the liquid milk little by little, add the grated cheese and cream cheese, ground pepper, oregano leaves and sugar, cook until thickened.
Prepare a pyrex container or aluminum foil, add the bolognese sauce, white sauce, then lasagna, repeat the same steps until it’s full, then the top part of the white sauce (lasagna must be completely covered with sauce, so that it cooks perfectly)
Kmd bake at a temperature of 170 degrees 50-60 minutes