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Filipino-style Lasagna (Pinoy-style Lasagna)

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.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
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
 

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
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