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Saturday, December 24, 2011



1 pack lasagna, cooked per package direction
1 can spinach, drained
1/2 kilo ground beef
8 cloves garlic, minced
1 white onion, diced
1 big can Spaghetti sauce (Hunts)
1 can tomato paste(optional)
¼ cup butter
flour and water
1 can evaporated milk (Alpine)
500g quickmelt cheese
1 tablespoon thyme (McCormick)
1 bouillon cube
Salt and pepper to taste


Red Sauce
Saute and garlic and onion. Add ground beef and cooked until brown.
Season with salt and pepper. Add thyme leaves.
Add tomato sauce and tomato paste.
Simmer for 5 minutes. Cool.

White Sauce
Melt butter under low heat
Add evaporated milk and bouillon cube.
Pour dissolved flour to thicken the sauce.
Set aside.

To assemble:
In a baking dish, layer lasagna noodles, then red sauce, then spinach leaves then white sauce and then the grated cheese. Follow the sequence of first layer to do the second layer.

Bake for 20-30 minutes in 300 degrees F until topped cheese has turned into golden brown.

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