Cheesy and Beefy Lasagna

This is the a great recipe for a beefy and cheesy lasagna. Lasagna is nice to bring for food fest, for food to share when your kids are in school, for picnics and anything or anywhere you want to bring and eat it.

I love how this recipe brings out the cheesy and creamy flavour at the same time still have that chunky bits of savoury beef. For the red sauce in this recipe I used real and fresh tomatoes chopped into small pieces (seeds and insides removed) under the tomato sauce. You can use any tomato sauce as long as it's an original flavour. I also used ground beef for this recipe because it's the most common or easiest to cook, but you can also use beef strips. I once had a lasagna that uses Wagyu beef cuts, you can do that too. For the white sauce, I topped it with three different types of cheese. I used Monterey Jack, Mild Cheddar and our local cheese (Philippines) Magnolia Quickmelt. You can still add more layers of cheese, like Mozzarella, but I think these three is just enough to ooze the flavours. For the Lasagna Pasta, I use the "No-Boil Required" type to be much more efficient. The fun part is the layering of sauce, your kids can help too!

You can just go ahead and try it!

Recipe

Red Sauce:

Extra Virgin Olive Oil

Minced Garlic

Finely Chopped Onions

Ground Beef

Tomato Sauce Original Flavor

Fresh Tomatoes

Italian Seasoning

Basil

Oregano

Salt and Pepper

Instructions for Red Sauce:

1. In a large caserole, heat the oil in low heat. Add the onions and garlic, let it sweat for a minute or two. Remember not to burn it. Now add the ground beef and let it cook till brown. Add in some salt and pepper. Now add the italian seasoning, basil and oregano. After all the spices flavours the beef, you can now add the tomato sauce of your choice and the fresh tomatoes. Let it simmer. Add salt and pepper if needed. Add a little more of the spices while simmering too ooze more flavours.

2. Let it cool for layering.

White Sauce:

Extra Virgin Olive Oil

Butter

Nestle All Purpose Cream

Fresh Milk

Salt and Pepper

Instructions for White Sauce

1. In a large caserole, in a low heat, heat up a little splatter of oil so the butter won't burn. Add the cream until thick. Add a little of fresh milk to loosen the thickness and to add a great flavour into it. Add salt and pepper.

2. Let it cool for layering.

Instructions for Layering and Baking:

1. Preheat oven in 350 deg while preparing.

2. In a large baking pan, layer the pasta first. Top in the red sauce to cover all the pasta. Add another layer of pasta and top in the white sauce. After the white sauce, top it with grated Monterey Jack, then with grated Cheddar, then grated Quickmelt.

3. Layer it till desired number of layers. Just always finish with the white sauce with three cheese.

4. Cover the baking pan with aluminium foil and bake for 45 min. or when pasta is enough cooked when poked.

5. Let cool and serve.

Before Baking

Well baked and served