Filipino-style Lasagna with scrumptious layers of noodles, chunky meat sauce, creamy bechamel and gooey cheese. It’s hearty, delicious and sure to be a family favorite.
Guys, we’re one day away from Thanksgiving and if you’re still rounding up your dinner menu, may I suggest a quick trip to the supermarket to pick up the ingredients for this Filipino-style lasagna? Because, my friends, it will be an amazing addition to your holiday feast!
Hearty and delicious with scrumptious layers of lasagna noodles, chunky meat sauce, creamy bechamel, and gooey Cheddar Jack cheese, it’s guaranteed to be a party hit! And loaded with hot dogs and sweet banana catsup flavor, it’s perfect for our Pinoy tastes.
While it takes inspiration from the cheesy baked macaroni I posted in 2014, this Filipino lasagna requires a bit more process than simply tossing the macaroni with the bolognese and topping with cheese sauce. Please read my notes below on how to pull this pasta dish together easily and efficiently.
Tips on How to Make Filipino-style Lasagna:
- The recipe works best in a 13 x 9 lasagna pan which yields 12 servings with 3 layers of noodles, meat sauce, and white sauce. With this size of pan, you will need about 15 strips of lasagna using 4 per layer and the remaining 3 to fill in gaps and entirely cover the length of the pan.
- Try to use a lasagna pan or baking dish with more than 3 inches of depth if you can so there’s enough headspace to cover the pan without the foil touching the surface of the lasagna. Mine was 2 inches deep and it was filled to the brim so I had to loosely tent it so the foil doesn’t stick to the cheesy layer.
- I like to add Purefoods-style hotdogs not only to appeal to Filipino tastes but also to extend servings and to add a smoky flavor to the meat sauce. If you’re not a fan of these red hotdogs or don’t have access to them, swap with diced ham or chopped bacon.
- For better al dente texture, undercook the pasta for about 1 to 2 minutes less than package directions as they will continue to cook in the oven when the assembled lasagna is baked. To keep the noodles from sticking together, add a little bit of olive oil to the boiling water.
- Make sure your white sauce is nice and thick but spreadable so it creates a creamy layer and not leak out between the layers.
- Please, please, PLEASE allow the lasagna to rest uncovered for about 15 to 20 minutes before cutting or you’ll end up with a royal mess. Give it time to cool down and your patience will be rewarded with beautifully layered neat squares! In fact, I suggest making it a day ahead of the event and just reheat to serve.
Give this Filipino-style lasagna a try and make sure to come back here and thank me for the raves you’ll get. Haha. Seriously, folks, this pasta truly deserves a place on your holiday table. It takes a bit of work but it’s so worth the effort. Your guests will be lining up for seconds!
To KP readers in the U.S., Happy Thanksgiving! I wish you all the joy of happy family and the company of good friends. May our hearts be filled with gratitude for the big and the small things in life.
Filipino-style Lasagna with scrumptious layers of noodles, chunky meat sauce, creamy bechamel and gooey cheese. It's hearty, delicious and sure to be a family favorite.
- 15 pieces uncooked lasagna noodles
- 1 cup Cheddar Jack cheese, shredded
- 1 tablespoon canola oil
- 6 pieces Filipino-style hotdogs, sliced diagonally
- onion, peeled and chopped
- 1 red or green bell pepper, seeded, cored and chopped
- 3 pounds ground beef
- 24 ounces tomato sauce
- 12 ounces banana ketchup
- 1 cups beef broth
- 3/4 cup tomato paste
- 1 teaspoon Italian seasoning
- 2 teaspoons sugar
- salt and pepper to taste
- 1 cup butter
- 1 cup flour
- 6 cups milk
- salt and pepper to taste
In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add lasagna noodles and cook for about 1 to 2 minutes less than package directions Rinse under cold running water and drain well.
Grease bottom and sides of a large baking dish with nonstick cooking spray.
Ladle about 1/2 cup of meat sauce into the lasagna and spread it over the bottom of the dish.
Arrange one layer of lasagna noodles lengthwise over the sauce. Cut a piece of lasagna to fit into gaps as needed.
Ladle a third of the remaining sauce over the noodles and spread across the surface.
Ladle bechamel sauce over the meat sauce and gently spread across.
Repeat with a second layer of noodles, meat sauce, and bechamel.
Finish with a third layer of noodles, meat sauce, and bechamel.
Sprinkle shredded cheese over the top and last layer of bechamel sauce.
Tent the lasagna pan with foil and bake in a 375 oven for about 30 to 40 minutes or until completely heated through and cheese is melted.
Remove from heat and allow to rest for about 15 to 20 minutes before cutting.
In a large thick-bottomed pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and set aside.
Add onions and garlic and cook until softened.
Add bell peppers and cook until softened.
Add ground beef and cook, stirring occasionally and breaking into small pieces, for about 7 to 10 minutes until lightly browned. Drain excess fat, if any.
Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar and Italian seasoning. Bring to a boil.
Lower heat, cover and simmer for about 35 to 45 minutes or until meat is fully cooked and sauce is slightly thickened.
During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste.
In a large saucepan over medium heat, melt butter.
Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 1 to 2 minutes or until golden (but NOT browned) and starts to bubble a bit.
Slowly add milk in a thin stream, whisking vigourously until mixture is very smooth and lump-free. Continue to cook, whisking regularly, for about 4 to 5 minutes or until thick but pourable. The sauce should be thick enough to coat the back of a spoon.
Season with salt and pepper to taste.