Lasagna Filipino Spaghetti Style
This is my take on Pinoy style lasagna. It has a hint of the Filipino Spaghetti flavor but not overly sweet. The chili flakes give it some mild heat which compliments the sweetness of the sauce. I also like to lightly fry the hotdogs to bring out the smokiness.
Ingredients
Pasta
Sauce Ingredients
Cheese Mixture Ingredients
Instructions
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Cook the pasta according to directions. Stir the pasta a few times and drain when ready. To prevent from sticking, lay the lasagna in a tray in threes and put paper towel between each set of three.
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In a large pan over medium heat up the oil and lightly fry the sliced hotdogs. Set aside.
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In the same pan cook the garlic and onions until fragrant. Add the beef and cook until browned (about 5 to 8 minutes).
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Add the Ragu sauce, sugar, chili flakes, salt and pepper to taste. Stir to combine. Cover and simmer over medium-low heat for 10 minutes. Season with additional sugar and chili flakes if needed.
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Preheat oven to 375°F. Spray nonstick spray on a 9×13 casserole dish.
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In a small bowl, mix the egg and ricotta until creamy. Set aside. Combine the parmesan and mozzarella cheese in another bowl. Set aside.
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To assemble put a thin layer of the meat sauce to the casserole dish. Put 3 noodles on top. Add a layer of ricotta cheese mixture, then a layer of the meat sauce, then 1/3 of the fried slice hotdogs and top with the combined parmesan and mozzarella cheese. Repeat this layer two more times ending with the cheese topping. (You will have 3 layers). Arrange the sliced mozzarella slice on top for decoration and cover the casserole dish with aluminum foil.
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Bake for 30 minutes until bubbly, then remove the foil and bake for another 10 minutes. Serve and enjoy!
Note
It is best to separate lasagna noodles as soon as you drain them. The noodles tend to stick once it cools down.
