BAKED LASAGNA | PINOY STYLE

The best Pinoy Style Lasagna is here! Layered with a rich meat sauce For the bechamel sauce:
and a creamy bechamel sauce, plus the perfect amount of cheddar
and parmesan cheese. Yummy! 1/2 cup butter

3 tbsp flour

Ingredients 1 1/2 cup thick cream or all purpose cream

For the meat sauce: 1 cup grated cheddar cheese

500g ground beef/PORK 1 tbsp parmesan cheese

900g Pinoy Style spaghetti sauce 1/2 tsp ground black pepper

1/4 cup thick cream or all purpose cream 1/2 tsp ground nutmeg (optional)

1 large onion (chopped)

5 cloves garlic (chopped) 250g instant lasagna sheets

1 tsp basil leaves (optional) 1 1/2 cup cheddar cheese for toppings

1 tsp parsley (optional)

pinch of salt 1. Chop onion and garlic

2. Heat oil and saute onion and garlic and cook until softened
1/2 tsp ground black pepper 3. Add ground pork and cook until brown
4. Add beef cube
2 tbsp tomato paste 5. Season with salt and pepper, cover and cook for another 5
mins
1 tbsp sugar
6. Add parsley, basil, and spaghetti sauce
2 tbsp cooking oil 7. Add the tomato paste
8. Add more ground pepper as desired and stir in sugar
1 beef stock cubes 9. Pour in the cream and stir until cream is well-incorporated
10. Lower heat, cover and simmer for about 35-45 mins or until
*Tender Juicy Hotdog meat is fully cooked and the sauce has thickened
 BECHAMEL SAUCE
11. Melt butter over medium heat
12. Add flour and stir well. 3 tbsps. for a thicker sauce
13. Cook, stirring regularly, for about 1-2 mins or until golden
and starts to bubble
14. Add the cream whisking constantly
15. Add ground nutmeg
16. Add ground black pepper, stir, and cook for 4-5 mins
17. Stir in the parmesan cheese
18. Add the grated cheddar cheese and remove from heat as
soon as the cheese starts to melt
BAKING
19. Grease the pan with oil or butter
20. Put ½ cup of meat sauce as the base *add more if needed
21. Arrange a layer of lasagna
22. Add another layer of meat sauce
23. Add bechamel sauce and spread gently
24. Grate cheese on top and add more parmesan cheese
25. Repeat the second layer with noodle, meat sauce, bechamel
sauce, and cheese
26. Finish with the third layer.
27. Cover with a foil and bake in oven at 190 degrees celsius for
1 hr

*you can add Tender Juicy Hotdogs in the meat sauce.

*Put toothpicks as support for the aluminum foil.

*Remove the foil, and let it cool for 30 mins before serving.
Pineapple Upside Down is easy to make from For the Cake
scratch and incredibly delicious. With moist yellow
cake and caramelized pineapples and maraschino
cherries, it's as pretty as it is tasty!  ½ cup butter, room temperature
Prep Time20 mins  2 tablespoons vegetable oil
Cook Time50 mins
Total Time1 hr 10 mins  1 cup granulated sugar
 Course: Baked Goods, Dessert  ¼ cup light brown sugar, packed
 Cuisine: American
 2 large eggs
 
 Servings:  servings  2 cups flour
 
 1 tablespoon baking powder
 Calories: 589kcal
   ½ teaspoon salt
 Author: Lalaine Manalo
 ¼ cup milk
Ingredients  ¼ cup sour cream
 ¼ cup pineapple juice (from the canned
For the Topping pineapples)
 2 teaspoons vanilla extract
 5 tablespoons butter Get IngredientsPowered by Chicory
 ¾ cup light brown sugar, packed
Instructions
 2 teaspoons lemon juice
 7 pineapple rings  In a skillet over medium heat, add the butter
 7 maraschino cherries and brown sugar. Cook, stirring regularly, until
melted and bubbling. The mixture will be grainy.
 Stir in the lemon juice and cook, stirring
regularly, until the mixture is bubbly and fluid.
 Remove pan from the heat and transfer the  Remove from the oven and run a small
caramel to a 9 x 2-inch round baking dish, spatula around the cake to loosen.
swirling to cover the bottom of the pan.
 Place a serving platter over the baking pan
 Arrange the pineapple rings in the syrup and using hand mittens, carefully invert and turn
close together but not overlapping. Place a out the cake onto the platter. Brown sugar
maraschino cherry in each pineapple hole. Set topping will be very hot.
aside.
 In a large bowl, add the room-temperature
butter, vegetable oil, granulated sugar, and
brown sugar. Using a hand mixer at medium
speed, beat until creamy.
 Add the eggs one at a time, beat well after
each addition.
 In a separate bowl, sift together the flour,
baking powder, and salt. 
 In another bowl, combine milk, sour cream,
pineapple juice, and vanilla extract. Whisk until
blended.
 Beginning and ending with the flour mixture,
add flour mixture and milk mixture alternately to
the egg mixture. Beat at low speed with every
addition. The batter will be thick.
 Spoon the batter over the pineapples,
carefully as not to shift or move the fruits. Using
a spatula, spread and smoothen it evenly.
 Bake in a preheated 350 F oven for about 45
to 50 minutes or until golden brown and a
toothpick inserted in the center comes out clean.