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Filipino-style Lasagna on a serving plate
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3.93 from 39 votes

Filipino-style Lasagna

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.
Course: Main Entree
Cuisine: Filipino
Servings: 12 Servings
Calories: 656kcal


  • 15 pieces uncooked lasagna noodles
  • 1 cup Cheddar Jack cheese, shredded

For the Meat Sauce

  • 1 tablespoon canola oil
  • 6 pieces Filipino-style hotdogs, sliced diagonally
  • onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 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
  • ¾ cup tomato paste
  • 1 teaspoon Italian seasoning
  • 2 teaspoons sugar
  • salt and pepper to taste

For the Bechamel Sauce

  • 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 ½ 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.

For the Meat Sauce

  • 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.

For the Bechamel Sauce

  • 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.



Calories: 656kcal | Carbohydrates: 29g | Protein: 29g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 143mg | Sodium: 1084mg | Potassium: 966mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1715IU | Vitamin C: 21.4mg | Calcium: 254mg | Iron: 4.1mg