Tuesday, October 19, 2010

Lasagna

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

Filling:
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

Filling:
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

Pasta:
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.

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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

enjoy

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