We always have this on our table during noche buena. The secret to my mama's recipe is the slow-simmering meat sauce!
It takes a little time to make this lasagna, but the rewards
are worth it.
MEAT SAUCE
BECHAMEL or WHITE SAUCE
my daughter's fave |
MEAT SAUCE
I used my food processor to Finely chop the onions. |
in a large skillet or saucepan heat the butter |
add and Saute onions |
Put-in the ground beef |
cook for 5 to 8 minutes |
add a dash of magic Sarap |
add Salt |
add tomato sauce |
add Italian seasoning, thyme and basil |
add Sugar |
the sauce mixture should simmer for 30-45 minutes or until the sauce thickens |
add half bar cheddar cheese |
add mushrooms |
BECHAMEL or WHITE SAUCE
pour Cream of mushroom |
pour alpine full cream milk then stir continously |
add 1 cup water and cook |
if white sauce already cooked, add corn starch mixed with 1/2 cup water to thicken |
Arrange 3 cooked lasagna noodles in the bottom of a pyrex overlapping if necessary. Spoon meat sauce |
Spread evenly |
add bechamel sauce |
spread evenly |
add cheddar cheese |
Create another layer by arranging a new set of lasagna and other ingredients on top |
feel free to add layers as desired. For this recipe i was able to make 3 layers each for 2 pyrex dish. |
Repeat, ending with meat |
white sauce/cheddar cheese mixture |
Sprinkle top generously with extra Cheddar and Mozarella cheese. |
bake immediately at 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. |
Ingredients
- 1-1/2 pound Ground Beef SIRLOIN
- 4 to 5 pieces onion
- 3/4 cup butter
- 1 Big Pack + 2 small pack HUNT's Tomato Sacue
- 2 cans whole mushroom buttons (slice into 3)
- 1/2 tsp to 1 tbsp McCormick Italian Seasoning
- 1/2 tsp to 1 tbsp McCormick Dried Basil (optional)
- 1/2 tsp to 1 tbsp McCormick Thyme (optional)
- 1/2 tsp to 1 tbsp dried parsley (optional for topping)
- 1 teaspoon Salt
- 1-2 Tbsp sugar
- 1 bar Kraft Cheddar Cheese
- 2 Mozarella Cheese
- dash of magic Sarap
- 1 Box lasagna - wide noodles (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
- 1 teaspoon pepper (add more if you like)
- 2 alpine evaporated milk
- 2 campbell mushroom sauce
- salt (optional
- 1 cup water
- 4 tbsp cream corn flavor starch + 1/2 cup water
Preparation Instructions
Bring a large pot of water to a boil. Cook lasagna until “al dente” (not overly cooked).
MAKING THE MEAT SAUCE
Finely chop the onions. I used the food processor because i don't want to cry.
Meanwhile, in a large skillet or saucepan heat the butter.
add and Saute onions. Put-in the ground SIRLOIN beef and Cook over medium-high heat until browned.
add a dash of magic Sarap, salt and Tomato Sauce. italian seasoning, basil, thyme and sugar.
the sauce mixture should simmer for 30-45 minutes or until the sauce thickens. Then add half bar cheddar cheese stir and add mushrooms. Set Aside.
BECHAMEL SAUCE or white sauce
Heat a clean cooking pot. Mix evaporated milk, campbell musroom sauce, salt and water. Continue cooking while stirring. if white sauce already cooked, add corn starch mixed with 1/2 cup water to thicken then set aside.
To assemble:
Arrange 3 cooked lasagna noodles in the bottom of a pyrex overlapping if necessary. Spoon meat sauce. Spread evenly. add bechamel sauce, spread evenly. Cover with a layer of cheddar cheese. Create another layer by arranging a new set of lasagna and other ingredients on top. Note: feel free to add layers as desired. For this recipe i was able to make 3 layers each for 2 pyrex dish.
Repeat, ending with meat/white sauce/cheddar cheese mixture. Sprinkle top generously with extra Cheddar and Mozarella cheese.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
MAKING THE MEAT SAUCE
Finely chop the onions. I used the food processor because i don't want to cry.
Meanwhile, in a large skillet or saucepan heat the butter.
add and Saute onions. Put-in the ground SIRLOIN beef and Cook over medium-high heat until browned.
add a dash of magic Sarap, salt and Tomato Sauce. italian seasoning, basil, thyme and sugar.
the sauce mixture should simmer for 30-45 minutes or until the sauce thickens. Then add half bar cheddar cheese stir and add mushrooms. Set Aside.
BECHAMEL SAUCE or white sauce
Heat a clean cooking pot. Mix evaporated milk, campbell musroom sauce, salt and water. Continue cooking while stirring. if white sauce already cooked, add corn starch mixed with 1/2 cup water to thicken then set aside.
To assemble:
Arrange 3 cooked lasagna noodles in the bottom of a pyrex overlapping if necessary. Spoon meat sauce. Spread evenly. add bechamel sauce, spread evenly. Cover with a layer of cheddar cheese. Create another layer by arranging a new set of lasagna and other ingredients on top. Note: feel free to add layers as desired. For this recipe i was able to make 3 layers each for 2 pyrex dish.
Repeat, ending with meat/white sauce/cheddar cheese mixture. Sprinkle top generously with extra Cheddar and Mozarella cheese.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
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ReplyDeleteThanks for sharing this recipe Ms. Arlene.
ReplyDelete