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Lasagna Kitchenomica

*Excellent source of Vitamin B1 - prevents beri-beri
*Makes 18 servings


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


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. 


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