Pinoy-Style Cheesy Baked Lasagna
ID: c8cabe10...
A rich, super cheesy, and incredibly delicious Pinoy-style baked lasagna featuring layers of savory beef red sauce, a creamy cheese-loaded white sauce, and perfectly cooked pasta. Baked with a generous mozzarella topping until golden and bubbly, it is a crowd-pleasing dish that tastes even better than takeout.
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🍳 Cooking Flow
Boil the lasagna pasta in salted water until al dente, then drain and set aside. → Sauté aromatics, brown the ground beef, strain the meat, and combine it with tomato paste, tomato sauce, brown sugar, and cheese to create the red sauce. → Make the white sauce by melting butter, adding all-purpose cream, evaporated milk, grated cheese, and mozzarella cheese until thickened. → Assemble the lasagna in a baking dish by layering red sauce, pasta sheets, and white sauce. → Top with a generous layer of mozzarella cheese, bake at 170°C for 15 minutes, broil for 5 minutes, then let it rest before slicing.
Cooking Steps
Brief Cooking Order
Boil the lasagna pasta in salted water until al dente, then drain and set aside. → Sauté aromatics, brown the ground beef, strain the meat, and combine it with tomato paste, tomato sauce, brown sugar, and cheese to create the red sauce. → Make the white sauce by melting butter, adding all-purpose cream, evaporated milk, grated cheese, and mozzarella cheese until thickened. → Assemble the lasagna in a baking dish by layering red sauce, pasta sheets, and white sauce. → Top with a generous layer of mozzarella cheese, bake at 170°C for 15 minutes, broil for 5 minutes, then let it rest before slicing.
Introduction
A rich, super cheesy, and incredibly delicious Pinoy-style baked lasagna featuring layers of savory beef red sauce, a creamy cheese-loaded white sauce, and perfectly cooked pasta. Baked with a generous mozzarella topping until golden and bubbly, it is a crowd-pleasing dish that tastes even better than takeout.
Step 1
In a wide pan, boil 14 cups of water and 4 Tbsp of salt. Once it reaches a rolling boil, add 500g of lasagna pasta. Mix and cook on a medium flame setting until the pasta is al dente, then drain and set aside.
Step 2
Heat oil in a wok and sauté 2 chopped onions on a high flame setting for about 20 seconds. Add 6 cloves of chopped garlic and continue to sauté for another 10 seconds.
Step 3
Add 1 finely chopped small red bell pepper to the wok and sauté for another 30 seconds.
Step 4
Add 1kg of ground beef to the sautéed aromatics. Season with 1 Tbsp of salt and ground black pepper to taste. Continue to sauté on a high flame setting to let the beef fat render.
Step 5
Sauté the beef for an additional 30 seconds to render more fat. Drain and strain the beef, keeping the rendered fat in the wok, and set the meat aside.
Ingredients List
Important Notes
Ensure the lasagna pasta is cooked only until al dente, as it will continue to cook and soften further during baking.
Sautèing the tomato paste in the rendered beef fat infuses the red sauce with a richer, deep beefy flavor.
Adjust the brown sugar in the red sauce according to your taste; Pinoy-style lasagna typically has a sweeter flavor profile.
Resting the baked lasagna for 15 minutes after taking it out of the oven is crucial to allow the layers to set, making it much easier to slice cleanly.
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