Lasagna Rapido

For the lasagna rapido, preheat the oven to 175 °C (convection oven). Brown the minced meat without fat in a saucepan. Season with salt, bell pepper, paprika and a little turmeric if desired and dust with flour. Pour beef broth, add tomato paste and tomatoes. Bring to the boil briefly, season strongly with salt, pepper and sugar and add the chopped herbs.

Pour half of the croissant pasta into a medium baking dish, pour half of the sauce over it and top with half of the PHILADELPHIA by the teaspoonful. Sprinkle with a touch of Parmesan.

Layer another layer in the same order and finish with the remaining Parmesan. Cook lasagna in the oven for about 20 minutes and let the lasagna rapido for about 10 minutes with the oven turned off but slightly open.

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