Tuesday, October 19, 2010


An ital an lasagna recipe that is easy to make with an Asian twist.

1/4 cup soft margarine
1/2 Tbsp. garlic, chopped
1/2 cup sweet hap, chopped
1 cup ground lean pork
1 cup onions, chopped
1/2 cup each Baguio beans, carrots, celery, chayote, squash, all chopped
1 cup tomato sauce
1 beef bouillon cube
1/4 tsp. pepper
1 tsp. rock salt
1 cup grated cheese

White Sauce:
1 & 1/3 cups of water
1/4 cup soft margarine
1 & 1/3 cups of evaporated milk
1/3 cup flour
salt and pepper

Pasta: (you can make your own, follow this or buy from the store)
1 egg
1 Tbsp. water
1/2 Tbsp. cooking oil
1 cup flour
salt and pepper

Sauté garlic, onions, ground pork and ham in melted margarine.

Add carrots, baguio beans, chayote and squash. cook until half done.

Add tomato sauce and bouillon cube. season. cook for 2 mintes then stir in celery, set aside

White sauce:
Melt Margarine. Blend in Flour. Gradually add water and milk stirring continuously. Season.

Cook until slightly thick or until sauce coats spoon. set aside

Beat egg. add salt, water, oil and pepper. Blend well.

Add 1/2 cup flour and mix well. Knead dough till smooth.

Use remaining flour for dusting.

Divide dough into 3 parts. sprinkle some flour on a board and roll out each dough into 6 sheets of 11" long until paper thin.

Cook noodles in 6 cups of boiling water with a little salt for about 12 minutes or until tender. Strain and rinse in cold water. Drain. Set aside.


Grease a 7"x7" pyrex dish with 2 Tbsp. margarine.

Cover dish with 3 alternating layers of pasta, filling sauce and grated cheese.

Bake at 350F for 1/2 hour.

Pour white sauce on top then serve


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