Level up your favorite pasta dish with this delicious recipe! Filipino-style Lasagna with delicious layers of noodles, chunky meat sauce, creamy bechamel, and gooey cheese is hearty, delicious, and sure to be a crowd favorite. Perfect for holidays, special occasions, or anytime you want to spoil the family. With oven and stovetop instructions.
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 a fantastic addition to your holiday feast!
It’s hearty and delicious with tasty layers of lasagna noodles, chunky meat sauce, creamy bechamel, and gooey Cheddar Jack cheese. And it’s loaded with hot dogs and sweet banana catsup flavor to suit our Pinoy tastes!
The pasta dish has three parts: meat sauce, bechamel, and noodles. They’re prepared separately and then assembled to bake.
Meat sauce– I like to add Purefoods hotdogs to appeal to Filipino tastes, extend servings and 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, substitute diced ham, chopped bacon, or Vienna sausages.
Bechamel– cook the white sauce to a spreadable thick consistency so it creates a creamy blanket over the meat and does not leak out between the layers.
Lasagna noodles– add a little bit of olive oil to the boiling water to keep the pasta from sticking together. Undercook the pasta for about 1 to 2 minutes shy of package directions as they will continue to cook in the oven when the assembled lasagna is baked.
- The recipe works best in a 13 x 9 lasagna pan which yields 12 servings with 3 layers each of noodles, meat sauce, and white sauce. Using this size of a 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 and mess up the melted cheese. if the baking dish is filled to the brim, loosely tent it to keep the foil from sticking to the cheesy layer. Pro tip: stick a few toothpicks into the assembled pasta to elevate the foil.
How to make without an oven
- Assemble the pasta in a heat-proof dish that would fit the skillet you’ll use.
- Heat a wide, heavy-bottomed skillet for about 8 to 10 minutes. Make sure the skillet has a tight-fitting lid and is wide enough to fit the baking dish.
- Place a wire rack in the skillet and the assembled lasagna on the rack.
- Cover the pan with a tight-fitting lid and “bake” the pasta until heated through and cheese is melted.
Let the lasagna rest uncovered for at least 15 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.
How to serve and store
- This Filipino-style lasagna is great for everyday family dinners as well as holidays or special occasions. Serve with warm pandesal or garlic bread and your favorite green salad or roasted vegetables for a delicious and filling meal.
- To store leftovers, allow to cool completely and keep in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, bake, covered, in a 350 F oven for about 15 to 20 minutes or until internal temperature reads 165 F. Or heat in the microwave in 1 to 2-minute intervals until heated through.