The Filipino lasagna recipe is easy to follow, and well worth all the work.
It is made by making several layers of lasagna pasta, meat sauce and white sauce and topping with cheese.
Not your everyday food for its tedious process and a little pricey to make, lasagna is typically served on special occasions.
There are initially three cooking processes -- the pasta, the meat or bolognese sauce, the white or bechamel sauce.
Finally, all three are assembled in a deep square pan or pyrex dish, then baked in the oven.
Most Italian recipes use ricotta cheese instead of the bechamel sauce, but personally, I prefer the bechamel.
Basically, I add cheese on my bechamel so it's called Mornay. Bechamel is just the white sauce without the cheese.
Try this recipe and decide for yourself.
YOUR FILIPINO LASAGNA RECIPE SHOPPING LIST:
IN THE PANTRY:
BOLOGNESE OR MEAT SAUCE
1 To do the bolognese sauce: saute the garlic and onion and add the ground meat and herbs. Cook until the meat are browned.
2 Add tomato sauce, tomato paste, water, salt and pepper. Bring to a boil.
3 Turn the heat down and simmer for 15-20 minutes.
4 Let's do the Bechamel sauce : Set the butter on a small deep pan and add the flour. Cook for 2-3 minutes on medium low heat.
5 Add the evaporated milk, water and nutmeg and mix until thick. Add the cheese.
6 To assemble : Spread a little meat sauce (without any meat) at the bottom of the aluminum foil pan.
7 Set a layer of lasagna noodles, followed by spreading sparingly of the bolognese sauce, and top with the white sauce. Sprinkle with about 2 tablespoons parmesan cheese.
8 Repeat the same layering process until you reach the top of the pan, or about 3-4 layers.
9 The top layer should be fully covered by the white sauce and parmesan cheese.
10 Bake on a 350 ° F preheated oven for 25 - 30 minutes. Serve hot.
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