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
Filipino-style Lasagna (Pinoy-style Lasagna)
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
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 preheating your oven to 375°F (190°C). In a large pot, bring 4 quarts of salted water to a boil (kumukulo) and add a tablespoon of olive oil. Cook the lasagna noodles for 2 minutes less than the package directions – they should be slightly firm (manigas-nigas pa). Rinse under cold water and lay flat on an oiled surface to prevent sticking (para hindi magdikit).
- Heat canola oil in a heavy-bottomed pot over medium heat (katamtamang init). Brown the sliced hotdogs until lightly golden (hanggang mag-golden brown), about 2 minutes, then remove and set aside. In the same pot, sauté chopped onions and minced garlic (gisa ang sibuyas at bawang) until softened and fragrant, about 5 minutes. Add bell peppers and cook until tender.
- Add ground beef to the pot and cook until browned (lutuin hanggang maging brown), breaking up any lumps, about 7-10 minutes. 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 (pakuluan ng mahina) for 45 minutes, stirring occasionally. Return the hotdogs during the last 10 minutes. Season with salt and pepper to taste (timplahan ng asin at paminta).
- While the meat sauce simmers, prepare the bechamel. Melt butter in a large saucepan over medium heat. Add flour and whisk continuously (haluin ng walang hinto) for 2 minutes until it smells toasted but hasn’t browned. Gradually pour in the milk while whisking vigorously to prevent lumps (para walang butil-butil). Cook until the sauce thickens enough to coat the back of a spoon (hanggang lumapot), about 5-7 minutes. Season with salt and pepper.
- To assemble, grease a 13×9-inch baking pan. Spread a thin layer of meat sauce on the bottom (maglatag ng manipis na meat sauce), followed by a layer of bechamel. Arrange lasagna noodles to cover the surface (ayusin ang pasta sheets), cutting pieces to fill gaps if needed. Layer with one-third of the remaining meat sauce and bechamel. Repeat these layers twice more. Top the final layer of bechamel with shredded cheese.
- Cover the pan with foil, using toothpicks to tent if needed (itayo ang foil gamit ang toothpick) to prevent the cheese from sticking. Bake for 30-40 minutes until hot and bubbly. Remove from oven and let rest uncovered for 15-20 minutes before cutting (hayaang lumamig) – this is crucial for clean slices. The lasagna should be hot but set, with perfectly melted cheese on top.
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
Traditional Serving Suggestions
- Serve with garlic pandesal (Filipino garlic bread)
- Pair with fresh ensaladang manga (green mango salad)
- Serve with pineapple juice or sago’t gulaman
- Great with simple buttered vegetables
Troubleshooting
- Watery Lasagna
- Solution: Let rest 20 minutes before cutting
- Make sure bechamel is thick enough
- Don’t oversoak noodles
- Burning Bottom
- Solution: Use heavy-bottom pan
- Lower temperature to 350°F
- Add more sauce at bottom
- Dry Noodles
- Solution: Don’t overbake
- Cover properly with foil
- Use enough sauce between layers
Ingredient Alternatives
- Ground beef → Ground pork or chicken
- Hotdogs → Ham, bacon, or Vienna sausage
- Banana ketchup → Tomato ketchup + 1 tbsp brown sugar
- Cheddar Jack → Quick melt cheese or mozzarella
- Whole milk → Half and half (for richer sauce)
Storage & Reheating
Storage
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months, well-wrapped
Reheating
- Oven: 350°F (175°C) for 20-25 minutes
- Microwave: 2-3 minutes per slice
- Always check internal temperature reaches 165°F (74°C)
Variations
- Seafood Version
- Replace meat with shrimp and crabmeat
- Use fish stock instead of beef broth
- Veggie Version
- Use mushrooms, carrots, and zucchini
- Add spinach between layers
- Extra Cheesy
- Add mozzarella between layers
- Mix parmesan into bechamel
Frequently Asked Questions
Q: Can I make this ahead? A: Yes, assemble up to 24 hours ahead and refrigerate. Add 10-15 minutes to baking time.
Q: Why use banana ketchup? A: It adds authentic Filipino sweetness. Traditional tomato ketchup with added sugar works too.
Q: Can I freeze this? A: Yes, freeze up to 3 months. Thaw overnight before reheating.
Q: How do I prevent the top from burning? A: Keep covered with foil until last 10 minutes of baking.
Q: Can I use no-boil noodles? A: Yes, but add ½ cup water to the meat sauce for proper cooking.
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.
