MAGGI Kiwi Dip is New Zealand's favourite dip recipe
Read more
Read Less
Share with friends
Activate videos
You have clicked a third party link and are about to leave the website. Note that we have no control over such third party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third party platforms and their terms and conditions. Read more in our Terms of Use here
In a medium bowl place MAGGI Italian Plant-Based Mince along with 1 cup (250mL) water, for 10 minutes until absorbed. Preheat oven to180°C/160°C fan forced.
Recipe steps
65 min
In a large frypan over medium to high heat add olive oil, onion, carrots and zucchini. Cook for 3 minutes or until softened.
Recipe steps
65 min
Add Rehydrated MAGGI Italian Plant-Based Mince and tomato paste and cook for 1 minute. Add tomato and 1/2 cup (125mL) of water; bring to a boil then reduce heat a
Recipe steps
65 min
To make bechamel sauce: In a medium saucepan melt butter over medium heat. Add flour, cook for 2 minutes while stirring continuously. Slowly pour in milk in a slo
Recipe steps
65 min
To assemble lasagne: in a (6L) baking dish place ¼ of Italian Plant Based Mince mix, followed by ¼ of the bechamel sauce then top with 2 lasagne sheets. Repeat 3
Recipe steps
65 min
Bake lasagne for 30 – 35 minutes. Let stand for 5 minutes before serving.