Saturday, April 21, 2012

Sweet Creamy Lasagna (filipino style)

I'm a pasta person. I have been craving for lasagna for as far as I can remember. The last time I made one was about almost more than a year ago. I'm not so crazy in cooking them just because I'm gonna have to use a couple of pans. Lol.

Anyway, due to a severe thunderstorm watch yesterday and a 15-minute hail during the afternoon, we didn't get to go to a birthday party where I was quite sure had lasagna.

So finally this afternoon, I finally pushed myself to cook lasagna. But this is a bit different. You see, I like my lasagna sweet and creamy and cheesy. Kinda like the lasagna I tasted way back when in a food chain called Greenwich in the Philippines.
So here goes the recipe!! By the way, I didn't use any extra cheese to top it off because its already too cheesy & creamy.

Sweet Creamy Lasagna
Lasagna noodles. (I prefer the no boil one. If using boiling-required-noodles, just follow the instructions in the box.)

Sweet Red Sauce
1 clove garlic finely chopped
1/2 onion finely chopped
Carrots finely chopped
^^^just add as much or as little as you like
1 container of spaghetti sauce (I used ragu)
1/4 cup of sugar
Half a box of cream cheese
1/4 of a box of cheese (I prefer velveeta)
Ground beef
Hotdog (I used sausage because I ran out of hotdogs)
1 can of mushroom (I ran out)
1 tbsp of olive oil

White Sauce
1 clove garlic
1 container of alfredo sauce
1 can cream of mushroom
1/2 cup of milk
Half a box of cream cheese
1/4 of a box of cheese (use velveeta)

Heat oil in a deep pan/skillet. Sautee garlic, onions, carrots for 2 minutes. Then mix in the ground beef. Let stand for 6 minutes. Add in spaghetti/tomato sauce and let boil. Then add in the hotdog. Keep on stirring. Then add in the cheese and cream cheese. Make sure its chopped so it will be more easier to melt. Keep on stirring until everything is well blended. Go ahead and add the sugar. Let it simmer for another 5 more minutes in low mediym heat. Then set aside.

Get another deep skillet or pan. Heat oil. Sautee garlic. Add alfredo sauce, cream of mushroom & milk. Keep stirring until well blended. Then add cheese and cream cheeseKeep on stirring until well blended and bring to a boil. You can then add mushroom and let simmer for 5 minutes more in low medium heat. If the sauce is not thick enough for you, you can always add a little bit of flour. Just a teaspoon or so. Set aside.

Preheat oven to 350 degrees.

In a rectangular pan, put enough creamy sauce to cover the bottom. Lay 3 (or can be more, depends on how wide the container is) lasagna noodles on top. Then put a layer of red sauce on top of the noodles. Now normally, you would put another layer of cheese on top of that, but I wouldn't recommend that for this particular recipe because the sauce itself is already rich. Then just repeat until you fill the pan up. So remember, cream sauce first, then noodles, then red sauce, then cheese(optional). Then repeat again.

Bake it in a 350 degree oven for 35-40 minutes.

And voila!!

1 comment:

  1. hi, i would love to try your recipe! did you have to grate the cheese?was the creamcheese in room temperature? we don't have kraft velveeta cheese in new zealand, can u recommend a cheese i can use as substitute? thanks! :)