Ingredients:

1 tablespoon oil
1 clove garlic, minced
2 tablespoons onion, chopped
750 grams of ground beef
1 cup carrot, cooked and cut into small cubes
1 sachet of Knorr® Tomato Cream
1 tablespoon Knorr® Swiss Chicken Broth
1/2 teaspoons basil, dried
1/2 teaspoons oregano
2 tablespoons of oil
1 clove garlic, minced
1/4 cups onion, chopped
2 dried chiles de arbol
2 1/2 cups of water
1/4 cups basil leaf
8 pastas for lasagna
1/2 cups Manchego cheese, grated
Preparation:

For the bolognese, heat the oil and sauté the garlic, onion and meat until golden brown. Add the carrot and sprinkle with 1 tablespoon of Knorr® Tomato Cream, 1 tablespoon of Knorr® Swiss Chicken Broth, basil and oregano. Cook over medium heat until the meat is cooked through.
For the sauce, heat the oil and sauté the garlic, onion and chile de arbol until they turn golden brown.
Pour in the water, then the rest of the Knorr® Tomato Cream. Mix until the lumps are broken and let it boil. Add the basil leaves and cook over low heat until slightly thickened.
In a baking dish, place a little sauce on the bottom, then a layer of lasagna, a layer of ground beef and a little of the tomato sauce. Repeat until you finish with the ingredients.
Finish with a layer of lasagna, bathe with the sauce and sprinkle with cheese. Cover and bake at 180°C for 30 minutes or until the pasta is cooked through.