Filipino-style Lasagna (Pinoy-style Lasagna)

Pasta has always been my ultimate merienda comfort food. When I discovered this Filipino-style Lasagna recipe, it became my go-to dish for making ordinary afternoons extraordinary and special occasions even more memorable.

What makes this recipe truly special is how it marries Italian tradition with flavors Pinoys love: the sweet-savory combination of banana ketchup in the meat sauce, the familiar taste of red hotdogs that brings back childhood memories, and layers of creamy bechamel that remind me of my Lola's special pasta dishes.

Every time I serve this at family gatherings or bring it to potlucks, my kababayans always ask for the recipe, amazed that such a fancy-looking dish can taste so comfortingly familiar.

Why You'll Love This Recipe

• Rich, creamy layers of pasta, meat, and cheese that create the perfect bite
• Unique Filipino twist with sweet-style meat sauce and hotdogs
• Make-ahead friendly - tastes even better the next day
• Impressive presentation that's perfect for special occasions
• Customizable to your family's taste preferences
• Freezer-friendly for future meals

Ingredients

This recipe blends Italian tradition with Filipino favorites for a unique comfort food. The banana ketchup adds that signature Filipino sweetness while balancing the savory tomato base. Filipino-style hotdogs bring nostalgic flavor and texture that Filipinos instantly recognize from childhood treats.

The thick bechamel sauce creates rich, creamy layers that complement the sweet-savory meat mixture, while the combination of ground beef and aromatic vegetables builds a hearty foundation.

Finally, the generous cheese topping melts into a golden crust that ties everything together, creating that irresistible Pinoy twist on an international classic that makes this dish perfect for both special occasions and family weeknight dinners.

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For the Noodles:

• 12 pieces lasagna noodles
• 1 tablespoon olive oil

For the Meat Sauce:

• 1 tablespoon canola oil
• 6 pieces Filipino-style hotdogs, sliced diagonally
• 1 large onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 red or green bell pepper, seeded and chopped
• 3 pounds ground beef
• 24 ounces tomato sauce
• 12 ounces banana ketchup
• 1 cup 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 all-purpose flour
• 6 cups whole milk
• Salt and pepper to taste

For Topping:

• 1 cup Cheddar Jack cheese, shredded

Equipment

• 13 x 9-inch lasagna pan (at least 3 inches deep) - Provides proper space for all the delicious layers and ensures even baking
• Large pot (for cooking pasta) - Gives noodles room to move freely, preventing sticking and ensuring even cooking
• Heavy-bottomed pot (for meat sauce) - Distributes heat evenly to prevent scorching and allows for proper simmering
• Large saucepan (for bechamel) - Provides adequate space for whisking and thickening the sauce without spillover
• Whisk - Essential for creating a smooth, lump-free bechamel sauce
• Measuring cups and spoons - Ensures recipe accuracy and consistent results
• Sharp knife and cutting board - For efficient and precise ingredient preparation
• Wooden spoon or spatula - For stirring sauces without scratching cookware
• Aluminum foil - Protects the top layer while baking and prevents over-browning
• Wire rack (optional, for no-oven method) - If using the stovetop method as an alternative

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How To Make

1. Bring a large pot of salted water to a boil. Cook lasagna noodles until they're almost done but still firm (about 2 minutes less than package directions). This prevents them from becoming mushy during baking. Drain, rinse with cold water, then lay flat on an oil-brushed surface to prevent sticking.
2. Heat oil in a large pot over medium heat. Cook sliced hotdogs until lightly browned (about 2 minutes), then set aside. In the same pot, sauté onions and garlic until softened and fragrant, then add bell peppers and cook until tender.
3. Add ground beef to the same pot and cook until no longer pink, breaking it up as it cooks. Pour in tomato sauce, banana ketchup, beef broth, and tomato paste. Add Italian seasoning and sugar. Bring to a boil, then reduce heat and simmer covered for 45 minutes, stirring occasionally. Return hotdogs to the sauce during the last 10 minutes of cooking. Season with salt and pepper to taste.
4. While the meat sauce simmers, prepare the bechamel. Melt butter in a large pan over medium heat. Add flour and whisk continuously for 2 minutes until it smells slightly toasted but doesn't brown. Gradually pour in milk while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Season with salt and pepper.
5. Preheat oven to 375°F. Grease a 13x9-inch baking pan. Begin layering by spreading a thin layer of meat sauce on the bottom, followed by some bechamel. Place a layer of noodles to cover the surface, cutting pieces to fill gaps. Spread one-third of the remaining meat sauce over the noodles, then add bechamel. Repeat these layers twice more. For the final layer, top everything with shredded cheese.
6. Cover the pan with foil, ensuring it doesn't touch the cheese (use toothpicks inserted into the lasagna to hold the foil up if needed). Bake for 30-40 minutes until hot and bubbly. Let rest uncovered for 15-20 minutes before cutting to help pieces maintain their shape when served.

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Tips from Lola's Kitchen

For Perfect Pasta:

• Add salt to the boiling water for flavoring the noodles
• Keep pasta al dente (slightly firm) as it will continue cooking in the oven
• Lay noodles flat and separated after cooking to prevent clumping
• If noodles tear, use the pieces to patch gaps in your layers

For Flavorful Meat Sauce:

• Brown the meat in batches for better caramelization and deeper flavor
• Toast the tomato paste for 1-2 minutes before adding liquids for richer taste
• Let the sauce simmer longer (up to 2 hours) for more developed flavors
• Taste and adjust seasonings before assembling the lasagna

For Smooth Bechamel:

• Use room temperature milk to prevent lumps from forming
• Whisk continuously while adding milk to ensure a silky texture
• Cook the sauce until it coats the back of a spoon and holds a line when you run your finger through it
• If lumps form, strain the sauce through a fine mesh sieve before using

For Perfect Assembly:

• Start and end with sauce to prevent dry or burnt noodles
• Rest the lasagna before serving to allow layers to set
• Use a serrated knife for cleaner slices when serving

Substitutions

• Ground beef → Ground pork, chicken, or a combination (50/50 beef and pork works wonderfully)
• Filipino-style hotdogs → Ham, bacon, Vienna sausage, or even longganisa for extra Filipino flavor
• Banana ketchup → Tomato ketchup plus 1-2 tablespoons brown sugar to mimic the sweetness
• Cheddar Jack cheese → Quick melt cheese, mozzarella, or any melting cheese available
• Whole milk → Evaporated milk diluted with water, or half-and-half for a richer sauce
• Lasagna noodles → No-boil noodles (add extra liquid to the sauce) or fresh pasta sheets

Troubleshooting

Problem: Watery Lasagna

• Solution: Let the lasagna rest longer (20-30 minutes) before cutting
• Ensure bechamel is thick enough to coat the back of a spoon
• Reduce liquid in meat sauce by simmering uncovered for the last 15 minutes
• Drain excess fat from meat before adding other ingredients

Problem: Burning Bottom

• Solution: Use a heavy-bottom baking pan or double-pan method
• Lower oven temperature to 350°F and extend baking time
• Add more sauce at the bottom layer as insulation
• Place the baking dish on a cookie sheet for added protection

Problem: Dry Noodles

• Solution: Don't overbake the lasagna
• Ensure adequate sauce between each layer
• Cover properly with foil during baking
• If using no-boil noodles, add extra liquid to the sauce

Problem: Uneven Cooking

• Solution: Rotate the pan halfway through baking
• Ensure your oven temperature is accurate with an oven thermometer
• Allow the lasagna to come to room temperature before baking if refrigerated

Storage & Reheating

Storage:

• Refrigerator: Store in an airtight container for 3-4 days
• Freezer: Wrap well in plastic wrap and foil, then freeze for up to 3 months
• Consider freezing in individual portions for easier reheating

Reheating:

• Oven (preferred method): Cover with foil and heat at 350°F for 20-25 minutes until the internal temperature reaches 165°F
• Microwave: Heat individual portions for 2-3 minutes, covering with a damp paper towel to prevent drying
• Add a tablespoon of water around the edges when reheating to add moisture if needed
• For frozen lasagna, thaw overnight in the refrigerator before reheating

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FAQ

Related

Looking for other recipes like this? Try these:

Filipino-style Lasagna (Pinoy-style Lasagna)

Filipino-style Lasagna is a beloved fusion dish that transforms traditional Italian lasagna with distinct Pinoy elements. The recipe features layers of al dente pasta sheets, a sweet-savory meat sauce enriched with banana ketchup and Filipino red hotdogs, velvety bechamel, and melted cheese. Unlike its Italian counterpart, this version balances creamy richness with a characteristic Filipino sweetness, making it a standout centerpiece for special occasions and family gatherings. The dish exemplifies how Filipino cuisine adapts international favorites, incorporating local tastes and ingredients while maintaining the comforting essence of the original.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Snack

Cuisine Filipino, Italian

Servings 12

Calories 656 kcal

Difficulty Intermediate

Equipment

• 13 x 9-inch lasagna pan (at least 3 inches deep) For proper layering and even baking
• Large pot (for cooking pasta) Ensures noodles cook evenly
• Heavy-bottomed pot (for meat sauce) Prevents burning and allows even heat distribution
• Large saucepan (for bechamel) Provides enough space for smooth sauce making
• Whisk Essential for lump-free bechamel sauce
• Measuring cups and spoons For accurate measurements
• Sharp knife and cutting board For prep work
• Wooden spoon or spatula For stirring sauces
• Aluminum foil For covering while baking
• Wire rack (for no-oven method) If using stovetop method

Ingredients

 

1x2x3x

For the Noodles

• 12 pieces lasagna noodles Mga lasagna pasta sheets
• 1 tablespoon olive oil Para hindi magdikit ang pasta

For the Meat Sauce (Sarsa ng Karne)

• 1 tablespoon canola oil
• 6 pieces Filipino-style hotdogs sliced diagonally (Mga Tender Juicy hotdog)
• 1 large onion peeled and chopped (Sibuyas)
• 3 cloves garlic peeled and minced (Bawang)
• 1 red or green bell pepper seeded and chopped (Paminta)
• 3 pounds ground beef Giniling na baka
• 24 ounces tomato sauce Sarsa ng kamatis
• 12 ounces banana ketchup UFC o Jufran banana catsup
• 1 cup beef broth Sabaw ng baka
• ¾ cup tomato paste Pino na sarsa ng kamatis
• 1 teaspoon Italian seasoning
• 2 teaspoons sugar Asukal
• Salt and pepper to taste Asin at paminta

For the Bechamel Sauce (Puting Sarsa)

• 1 cup butter Mantikilya
• 1 cup all-purpose flour Harina
• 6 cups whole milk Gatas
• Salt and pepper to taste Asin at paminta

For Topping

• 1 cup Cheddar Jack cheese shredded (Ginayat na keso)

Instructions

 

• Start by bringing a large pot of salted water to a boil. Cook your lasagna noodles until they're almost done but still firm, about 2 minutes less than what the package says. This will prevent them from getting mushy later. Drain and rinse with cold water, then lay them flat on a surface brushed with oil to keep them from sticking together.
• Heat oil in a large pot over medium heat. Cook the sliced hotdogs until they're lightly browned, about 2 minutes, then set them aside. In the same pot, cook your onions and garlic until they're soft and smell good, then add the bell peppers and cook until tender.
• Add your ground beef to the same pot and cook until it's no longer pink, breaking it up as you go. Pour in the tomato sauce, banana ketchup, beef broth, and tomato paste. Add the Italian seasoning and sugar. Let it come to a boil, then lower the heat and let it simmer with the lid on for 45 minutes, stirring now and then. Put the hotdogs back in during the last 10 minutes of cooking. Taste and add salt and pepper as needed.
• While your meat sauce is simmering, make the white sauce. Melt the butter in a large pan over medium heat. Add the flour and whisk it continuously for 2 minutes – it should smell slightly toasted but not turn brown. Slowly pour in your milk while whisking constantly to prevent lumps. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt and pepper.
• Heat your oven to 375°F. Grease a 13x9-inch baking pan. Start layering by spreading a thin layer of meat sauce on the bottom, followed by some white sauce. Place a layer of noodles to cover the surface, cutting pieces to fill any gaps. Spread one-third of the remaining meat sauce over the noodles, then add white sauce. Do these layers two more times. On the final layer, top everything with shredded cheese.
• Cover the pan with foil, but make sure it's not touching the cheese (you can stick a few toothpicks in the lasagna to hold the foil up). Bake for 30-40 minutes until everything is hot and bubbly. Here's the important part: let it rest uncovered for 15-20 minutes before cutting. This will help your pieces stay neat and hold their shape when you serve them.
• Want to make sure it's perfect? Look for these signs: the cheese should be completely melted and slightly golden, the edges should be bubbling, and when you stick a knife in the middle, it should feel hot throughout. If you're making it ahead, you can assemble everything, cover it, and refrigerate for up to a day before baking. Just add an extra 10-15 minutes to the baking time if it's coming straight from the fridge.

Tips from Lola's Kitchen

• Pagpapakulo ng Pasta (Cooking Pasta)
  • Add oil to prevent sticking
  • Don't overcook - keep it "al dente"
  • Rinse immediately with cold water
• Sarsa ng Karne (Meat Sauce)
  • Toast tomato paste for deeper flavor
  • Let it simmer longer for better taste
  • Use fresh garlic, not powder
• Puting Sarsa (Bechamel)
  • Room temperature milk prevents lumps
  • Never stop whisking
  • Cook flour taste out completely

Nutrition

Calories: 656kcalCarbohydrates: 29gProtein: 29gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 136mgSodium: 1084mgPotassium: 857mgFiber: 2gSugar: 17gVitamin A: 1168IUVitamin C: 8mgCalcium: 196mgIron: 4mg

Tried this recipe?Let us know how it was!

The Story Behind Filipino-Style Lasagna

In the vibrant tapestry of Filipino cuisine, where East meets West in delightful harmony, Filipino-style Lasagna emerged as a testament to our culture's remarkable ability to transform international dishes into something uniquely our own. This beloved adaptation first gained popularity in Filipino households during the 1970s and 1980s, as American influences and global flavors began to shape our local palate.

Unlike traditional Italian lasagna, which traces its roots to the ancient city of Naples, our Filipino version tells a different story. It reflects our inherent love for sweetness in savory dishes, a characteristic that defines much of Filipino cooking. The addition of banana ketchup – a Filipino pantry staple born from the resourcefulness of Maria Orosa during World War II – gives our lasagna its distinctive sweet-savory profile that sets it apart from its Italian ancestor.

The inclusion of Filipino-style red hotdogs in the meat sauce is perhaps the most telling sign of local adaptation. These bright red hotdogs, a childhood favorite in many Filipino households, add a nostalgic touch and unique flavor that immediately identifies the dish as Pinoy. This creative addition mirrors how we've historically incorporated accessible, everyday ingredients into Western dishes, making them more approachable and familiar to Filipino tastes.

The evolution of Filipino-style Lasagna also reflects our festive culture. While Italian lasagna might be an everyday meal in Italy, our version has become synonymous with special occasions – from Christmas and New Year celebrations to town fiestas and family gatherings. It's a dish that represents our love for bringing people together, sharing meals, and celebrating life's moments with food that bridges different culinary traditions.

Today, this fusion dish has earned its place in modern Filipino cuisine, appearing on both humble family tables and upscale restaurant menus. It's a favorite at potlucks, birthday parties, and holiday celebrations, where its presence signals something special about the occasion. Each family has their own version, passed down through generations, with slight variations in sweetness, cheese quantity, or meat sauce preparation – true to the Filipino tradition of making every recipe our own.

This Filipino-style Lasagna isn't just a meal; it's a delicious symbol of how our cuisine continues to evolve while staying true to the flavors we love. It represents the Filipino talent for adaptation, our joy in sharing meals, and our ability to transform something foreign into something that feels unmistakably like home.