No Bake Lasagna In a Pot ( No Bake Filipino - Style Recipe )
Servings: 8 people
Calories: 785kcal
Cost: $8
Ingredients
- 52 grams Butter
- 4 tbsp All Purpose Cream
- 360 ml Evaporated milk
- 82 grams Quickmelt cheese
- 500 grams Ground Beef
- 12 pcs Lasagna Pasta
- 1 kg Tomato Sauce
- 1 cup Water
- 1 pc Onion chopped
- 1 pc Beef cubes
- 200 grams Mozzarella cheese grated
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1-2 tbsp Cooking oil
- Black Pepper
- Parsley
Instructions
- In a sauce pan, melt in butter.
- Add flour in portions and mix until flour dissolves in butter.
- Gradually pour in half of the evaporated milk. Mix to blend it well.
- Grate quickmelt cheese in the mixture.
- Pour in the remaining evaporated milk.
- Continuously stir to mix it well and reach a creamy smooth texture.
- Remove from heat and set aside.
- Drizzle cooking oil in a large pot.
- Sauté onions.
- Once onions are translucent, add in ground beef.
- Stir occasionally to avoid beef from sticking to the pan.
- Cook until beef turns light brown in color.
- Break lasagna pasta in small pieces and put them in the pot.
- Pour in the tomato sauce and water.
- Shake the pot so that the tomato sauce and water will mix with the beef and pasta.
- Add in beef cubes and bring to a boil.
- Simmer for 15 to 20 minutes or until the pasta cooks. Occasionally stir to prevent pasta from sticking in the pot.
- Season with garlic powder, salt and a dash of black pepper. Mix well.
- Scoop white sauce, add it in the mixture and stir to mix.
- Sprinkle mozzarella cheese on top and garnish with parsley.
- Simmer for another 5 minutes or until cheese melts.
- Pass on a platter, serve and enjoy.
Video
Nutrition
Serving: 323g | Calories: 785kcal | Carbohydrates: 99.08g | Protein: 37.97g | Fat: 26.09g | Saturated Fat: 12.13g | Polyunsaturated Fat: 3.17g | Monounsaturated Fat: 8.07g | Trans Fat: 0.39g | Cholesterol: 91mg | Sodium: 3122mg | Potassium: 716mg | Fiber: 3.8g | Sugar: 19.48g | Vitamin A: 698IU | Vitamin C: 3.1mg | Calcium: 335mg | Iron: 5.69mg