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Filipino-style Lasagna

Filipino-style Lasagna that is so good that every mouthful is satisfying! Layers of ground beef, mozzarella, and béchamel sauce between lasagna pasta. You won't look for another lasagna recipe once you tried this!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Filipino, International
Keyword: Filipino style lasagna, lasagna, lasagna recipe
Servings: 6 servings
Calories:
Author: Mia

Equipment

  • 8 in. X 8 in. baking dish

Ingredients

  • 6 sheets dry lasagna pasta

For tomato and meat sauce

  • 3 tbsp olive oil
  • ½ onion sliced
  • 3 cloves garlic chopped
  • 500 grams ground beef
  • 430 grams tomato sauce
  • 1 cup water
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp sugar
  • 1 tbsp dried oregano
  • 1 tsp red chili pepper flakes

For béchamel sauce

  • 50 grams butter
  • 2 tbsp all purpose flour
  • 1 ½ cup milk warm
  • 1 tsp salt
  • 1 tsp nutmeg optional

Toppings

  • 1 cup edam cheese or cheddar cheese shredded
  • ½ cup Parmigiano cheese
  • 200 fresh mozzarella sliced
  • 1 tbsp fresh parsley chopped

Instructions

  • Pre heat oven to 180°C or 358°F

Making the tomato meat sauce

  • Heat olive oil in a deep pan or pot over medium heat. Tip in onion and cook until translucen then add garlic and cook until fragrant. Add beef and cook until brown in color. Pour tomato sauce and stir to coat then add water and simmer for 3 mins. Add the sugar, salt, red chili flakes, pepper and oregano, stir and cover simmer for 3 mins. Taste and adjust. Set aside

Making the béchamel sauce

  • In a sauce pan melt the butter in low-medium heat then add the flour cook the flour for 3 mins. until flour taste is cooked off. Pour the milk gradually and stirring the add salt and nutmeg. Continue stirring until the sauce becomes thick but pourable. Set aside

Assembly

  • Place a thin layer of tomato meat sauce at bottom of an 8 in. X 8 in. baking dish then cover with lasagna pasta sheet. Layer again with 1/2 cup meat sauce then pour some béchamel sauce on top. Place 6-8 slices of mozzarella then repeat the process until you make 3 layers.
  • For the topping, sprinkle parmigiano cheese, shredded edam cheese and fresh parsley. Cover with a foil brushed with oil to avoid cheese sticking. Bake for 60 mins at 180°C. Removed the foil then bake again in broil setting setting for 5 mins. Serve and enjoy! Bon appetit!

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