Beef Lasagna

Beef Lasagna

Makes 6 Makes 6
Ready in 50 min. Ready in 50 min.


  • 4 Mission Supersoft Potato Wraps
  • 100 gm Mission BBQ Tortilla Chips
  • 100 gm Emborg Shredded Mozzarella
  • 4 slices Emborg Dutch Slices
  • 1 tbsp Emborg Cook & Bake
  • 600 gm Minced Beef
  • 4 Garlic Cloves, minced
  • 1 Holland Onion, diced
  • 5 Button Mushrooms, sliced
  • 500 gm Red Pasta Sauce
  • 3 tbsp Chilli Sauce
  • 3 tbsp Tomato Sauce
  • 2 tsp Dried Italian Herbs
  • Olive Oil
  • Salt & Pepper, to taste

For White sauce

  • 400 gm Emborg Cooking cream
  • 1 litre Emborg Full Cream Milk
  • 180 gm Emborg Cook & Bake
  • 100 gm All Purpose Flour
  • Salt & Pepper (as needed)​

In a pan, heat Emborg Cook & Bake over low heat and fry garlic and onion until soft, then add beef and mushrooms. Once beef has browned, add in pasta sauce, chilli sauce, tomato sauce, dried Italian herbs and Emborg Dutch Slices, season with salt and pepper.

Continue cooking for 5 minutes or until the sauce has reduced. Once cooked, set aside.

Prepare the white sauce by melting Emborg Cook & Bake in a sauce pan over low heat.
Whisk the flour into the melted butter, then season with salt & pepper.

Cook over low heat stirring continuously for 2 minutes.

Slowly add in the Emborg Full Cream Milk and Cooking Cream one cup at a time, stirring constantly. Continue cooking slowly until smooth and thickened. 

In a round casserole dish, put a layer of Mission Supersoft Potato Wraps. Spread the meat sauce followed by a layer of white sauce. Sprinkle on some Emborg Shredded Mozarella.

Repeat with layer of Wrap, Beef, white sauce and cheese, and continue until all 4 wraps are used. Sprinkle crushed Mission BBQ Tortilla Chips over the top layer and top with Emborg Shredded Mozzarella. 

Bake in a preheated oven at 180°C for 30 minutes.