Beef Rendang Lasagna

cooking-time30 min cooking-servings10 SERVINGS


  • 400g (1 packet) Sadia Beef Rendang
  • 75g unsalted Butter
  • 75g chopped onion
  • 37g medium protein wheat flour
  • 1 tsp ground oregano
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp mushbroom broth
  • 1/2 tsp granulated sugar
  • 150ml water
  • 250ml fullcream uht milk
  • 100g grated mozzarella
  • 10-12 lasagna pasta sheets (no pre-cooking required)
  • shredded cheddar cheese (to taste)
  • grated mozzarella (to taste)
  • oregano powder (to taste)


  1. Place the inner pack of Sadia Beef Rendang (thawed) in a pot of boiling water and heat up for 8-10 minutes according to instructions on the packaging. When it is ready, open the pack and shred the beef rendang into smaller pieces.
  2. Melt unsalted butter on a pan over medium heat. Once melted, add chopped onions and saute until fragrant. Then, lower the heat and add flour slowly, stirring to ensure it is mixed well. Continue stirring until fragrant and be careful to not let the sauce burn.
  3. Pour milk and water while stirring continuously and the sauce will start to thicken as you turn the heat back up to medium. Add grated mozzarella, mix well. Add salt, sugar, pepper, pepper, oregano and garlic powder. Stir well. Taste and adjust the seasonings to your preference. Turn off the fire and set aside.
  4. Cook the lasagna noodles according to the instructions on the package.
  5. On an oven-safe dish, assemble your ingredients. The sequence should be as such: pasta, rendang, pasta, sauce, pasta, rendang, pasta, sauce. There should be three layers of pasta in total.
  6. Sprinkle grated cheddar cheese, mozarella and oregano over the top layer of sauce. Bake in a preheated oven at 170°C for 15 minutes or until the top layer turns brown. Remove and let sit to cool. Cut and serve.

Sadia Beef Rendang

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