Spicy Beef Rendang Lasagne


Ingredients for filling:


600ml MARIGOLD Evaporated Filled Milk (1½ tin)

100g coconut paste, fried and ground

120g fresh button mushrooms, cut into 4 pieces

4 tsp tomato paste

100-120g tomato, sliced

100-120g red or green capsicum, sliced

4 cubes beef stock

30g sweet basil

300g mozarella cheese

250g lasagne sheets

Rendang beef, shredded



Ingredients for bechamel sauce:


1 liter MARIGOLD Evaporated Filled Milk (2½ tin)

250g plain flour

200g butter



Ingredients for spice paste (blended):


4 teaspoon of oil

100g red chilli

6 sticks of chilli padi

150g onion

100g ginger

¼ cup of water

50g garlic




  1. Heat up cooking oil, then add in the tomato paste and fry till it becomes reddish color. Add in spice paste and fry for 5 mins.
  2. Leave  the paste to boil and add in the leftover Beef Rendang (or minced beef) and beef stock, simmer for 20 mins.
  3. Add in tomato, sweet basil,  fried grounded coconut paste, button mushroom and sliced capsicum (red or green). Then, pour MARIGOLD Evaporated Filled Milk into the mix and simmer for 20 mins.
  4. Prepare lasagne sheets as per the instructions on the packaging.



Bechamel sauce:


  1. Melt the butter, add flour and cook till it becomes thick and bubbly.
  2. Pour in MARIGOLD Evaporated Filled Milk and cook till creamy and thick. Remove and set it aside.





  1. Place lasagne sheet in 8cm x 8cm baking tray .
  2. Assemble lasagne sheet onto aluminium foil .
  3. Brush the bechamel sauce on the lasagne sheet.
  4. Spread the beef fillings onto the lasagne sheet (repeat the steps till you assemble 4 layers) and spread the mozarella cheese on top.
  5. Put the lasagne into oven and bake for 30 mins (ensure the oven is preheated at 180°C).
  6. Serve warm.
Chef's Tip:
Butter can be replaced with margarine or cooking oil.
Prep time: 30 minutes
Cooking time: 40 minutes
Serves: 6