Umami Lasagna

Ingredients

For meat sauce

• 4 ounces (120g) onions
• 4 cloves garlic
• 3 sticks lemongrass
• 1 pounds (450g) minced beef
• 2 tomato
• Basil leaf
• 3 bay leaf
• 2 tbsps AJI-SHIO® Flavoured Black Pepper or pepper
• 1 tbsp AJI-NO-MOTO® (MSG)

For bechamel sauce

• 4 cups (800ml) milk
• 10 ounces (300g) flour
• 10 ounces (300g) butter
• 2 tbsps AJI-SHIO® Flavoured Black Pepper or pepper
• 16 lasagna sheet
• 6 1/2 ounces cheddar cheese
• 6 1/2 ounces mozzarella cheese
• 6 1/2 parmesan cheese

Directions

For meat sauce

1. Stir fry ingredients for meat sauce with oil until it smells well.

2. Remove lemongrass and bay leaf.

3. Season with AJI-NO-MOTO® and AJI-SHIO® Flavoured Black Pepper.

For bechamel sauce

1. Melt butter in a pan and slowly add flour and milk.

2. Whisk constantly till creamy consistency.

3. Season with AJI-SHIO® Flavoured Pepper.

For serving

1. Layer bechamel sauce, lasagna sheet, meat sauce and cheese, and repeat till tray gets full.

2. Top with cheese and basil

3. Bake in oven at 200℃/390℉ for 30 minutes.

4. Allow lasagna to cool down before serving.