I am not a pasta fanatic even the infamous spaghetti. The only pasta I really crave is the lasagna. If I get lazy, I rush to Fresh Mart to buy those ready to cook lasagna. They are quite good and is comparable with Greenwich’s lasagna. But if hubby wants to eat one, he would request for my red and white sauce lasagna. Yeah you read it right, red and white sauce. It an alternating layer of red meat sauce and bechamel sauce (white sauce).

red and white sauce lasagna recipeINGREDIENTS:

  • 500 grams lasagna noodles, cook according to packaging
  • 500 grams ground pork
  • 500 grams tomato sauce
  •  5 pcs hotdog, diced
  • 1 piece onion chopped
  • 4 cloves garlic chopped
  • 2 tablespoon butter
  • 2 tablespoon all purpose flour
  • 1 small can mushrooms, diced
  • 100 grams cooked ham, diced
  • 1 big can evaporated milk
  • mozzarella cheese sliced thinly
  • salt and pepper to taste

PROCEDURE:

Red Sauce:

  1. Saute garlic and onion.
  2. Add the ground pork and hotdog.
  3. Once the ground pork and hotdog are already cooked, pour in the tomato sauce and simmer for 5 minutes.
  4. Set aside.

red meat sauce lasagna recipeWhite Sauce:

  1. Melt the butter in a pan then add the flour until golden.
  2. Stir in milk until sauce thickens.
  3. When the white sauce is already clear with lumps, add the ham and mushroom.
  4. Season with salt and pepper.
  5. Set aside.

bechamel white sauce lasagna recipeLasagna:

  1. Brush butter or cooking spray all over your baking pan.
  2. Pour over red sauce at the bottom.
  3. Layer with the noodles and then spread over with white sauce.
  4. Layer again with noodles then red sauce, you can top it with your extra hotdog, ham and mushroom.
  5. Repeat steps 3 and 4.
  6. Top it with mozarella cheese.
  7. Bake at 350 degrees ºF.
  8. Serve hot and garnish with parsley.

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