Lasagna Kitchenomica

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Added Apr 27th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Meats, Pasta
  • Servings: 16 change
  • Calories per serving: 254
  • Prep Time: 20 mins
  • Cook Time: 50 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 25413%
Fat 11g16%
Cholesterol 26mg9%
Sodium 625mg 26%
Carbohydrates 28g13%

More facts>>

FoodConnect Nutritionals

This recipe is from Yummy Magazine (August 2008)

Ingredients

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                    [method] => softened
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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.

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