500 Grams Lasagna Pasta
1 Kilo Ground Beef
1 Kilo Hunt’s Tomato Sauce Basil and Cheese Variant
3 Tbsp Tomato Paste (this will make sauce thick in texture)
1 Cup Finely Chopped White Onion
1 Head Garlic Finely Chopped
4 tbsp Soy Sauce
1 tbsp Sugar
Dried Basil Leaves
1 Can Nestle All Purpose Cream
3 Tbsp Cornstarch dissolved in 3 tbsp water
Grated Mozzarella Cheese
Grated Parmesan Cheese
2 Grated Box Quick Melt Cheese
Bechamel Sauce Ingredients:
6 Spoon Flour
1 Cup milk – any powdered milk will do, dissolved in warm water. Powdered milk is rich in fat. The fat in this milk will help the sauce becomes thick.
1 Large Evaporated Milk
1 Cup grated cheese
Mama’s Guide Instructions:
This is the thick white sauce used for layering. In french cooking they call it roux. In Greenwich (fast food chain in Philippines) you can also see it on top of their Lasagna.
In very low heat, melt about 1/4 sliced of butter. Make sure not to burn it. It should look golden yellow. Once butter is in little bubbles mix flour, whisk it using fork, until it becomes egg like lump and paste like.
In low heat, slowly add full cream milk. Mix it thoroughly until it becomes consistently smooth that when you spoon it, the thickness will cover the spoon. Mix and cook around 2 minutes then slowly mix in evaporated milk until very smooth in texture.
Cool and set it aside for later use. This sauce will be use for bottom and top layer.
Cook it for 13 minutes in boiling water with salt and 1 tbsp oil, cover and simmer. Make sure to mix it from time to time to avoid pasta from sticking on the pan. But be careful not to chip the lasagna.
Once cooked, drain and set aside.
It makes Lasagna stick to all other ingredients without the need to bake it. Just the sticky sauce, Cheeses and Bechamel Sauce. No need for baking.
Saute Garlic until light brown, followed by Onion until translucent.
Add in Ground Beef, salt pepper, soy sauce and basil.
Pour in Tomato Sauce and simmer for few minutes and mixing it to avoid sticking from the pan.
Add in Tomato paste and Diluted Cornstarch, Nestle All Purpose Cream.
Add in sugar and salt to adjust taste.
Simmer and mix for 2-3 minutes
Sprinkle Grated Mozzarella Cheese
Once Mozzarella is melted. We’re ready to layer it in the pan!
How to Layer:
Spread Bechamel Sauce (bottom)
Combined Lasagna Pasta and Beef Sauce (2nd layer)
Bechamel Sauce (3rd layer)
Quickmelt cheese (5th layer)
Cooking tips: Use more mozzarella to make every lasagna slice more cheesier as presented in the photo.
How to melt your lasagna cheese on top:
You may improvise and use a metal sheet that can cover the pan and put live charcoals on top. Just to slightly toast and melt your cheese like any oven cooked lasagna. Don’t forget to put a handle for easy removal of cover.
Ready to serve. Enjoy!!!