This recipe is from Yummy Magazine (August 2008)
Ingredients
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-
1 225-gram pack lasagna sheets cooked
For the filling
-
2 tablespoons cooking oil
-
6 cloves garlic chopped
-
2 medium onions chopped
-
1/4 kilo lean ground pork
-
2 slices sweet ham chopped
-
1 cup Baguio beans chopped
-
1 cup sayote chopped
-
1 cup squash chopped
-
1 250-gram pouch Italian style spaghetti sauce
-
1 tsp iodized fine salt (or 1 tablespoon iodized rock salt)
-
1/4 tsp pepper
For the white sauce
-
1/4 cup margarine softened
-
1/3 cup all-purpose flour
-
11/3 cups evaporated milk
-
11/3 cups water
-
salt and pepper to taste
-
1 cup quick-melt cheese grated for topping
Recipe Method
1. Preheat oven at 350 degrees
Fahrenheit. Grease a 13-by-9-inch
baking dish.
Set aside.
Make the filling:
1. Saute garlic, onion, pork, and ham. Add vegetables. Cook until half tender. Add spaghetti sauce, salt, and pepper. Cook for 2 minutes then set aside.
Make the white sauce:
2. Melt margarine. Blend in flour. Gradually add milk and water, stirring continuously. Season. Cook until slightly thick, or until sauce coats spoon.
2. Make 3 alternating layers of pasta, filling, sauce, and grated cheese. Bake for 30 minutes.