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

  • 300g mozarella cheese

  • 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

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  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
MARIGOLD Evaporated Filled Milk (390g)