Lasagna Kitchenomica

*Excellent source of Vitamin B1 - prevents beri-beri

*Makes 18 servings

Ingredients:

1 cup (115 g) grated cheese

1 pc (50g) egg

1 cup (130 g) all purpose flour

1 1/3 cups (339.15 g) evaporated milk

1/3 cup (42.9 g) all purpose flour

1/4 cup (56.25 g) margarine, softened

1 pouch (250 g) Tomato Sauce

1 cup (155.2 g) squash

1 cup (125 g) sayote

1 cup (185 g) Baguio beans, chopped

2 slices (280 g) sweet ham, chopped

1/4 kg (250 g) lean ground pork

2 pc (100 g) medium onion, chopped

6 cloves (30 g) garlic, chopped

Procedures:

1. FILLING: Sautè garlic, onion, pork and ham in oil. Add vegetables. Cook until half tender. Add Tomato Sauce, 1 tsp iodized fine salt ( or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Cook for 2 minutes then set aside. 


2. WHITE Sauce: Melt margarine. Blend in flour. Gradually add milk and 1 1/3 cups water, stirring continously. Season with salt and pepper taste. Cook until slightly thick, or until sauce coats spoon. 

3. PASTA: Beat egg, then add 1 tbsp water and 1/2 tbsp oil. Season with dash of salt and pepper. Blend well. Add 3/4 cup flour and mix well. Knead dough until smooth. Use remaining flour for dusting. Divide dough into 6 parts. Lightly flour board. Roll out each piece into a thin 11" long sheet. Boil with a little salt in 6 cups water for 10 minutes, or unitl a thin 11" long sheet. Boil with a little salt in 6 cups water for 10 minutes, or until tender. Drain, then rinse in cold water. 


4. GREASE a 13" x 9" baking dish with margarine. Cover dish with 3 alternating layers of pasta, filling, sauce and grated cheese. Bake in pre-heated oven at 350°F for about 30 minutes.