Ingredients:
/2 kilo cooked lasagna noodles
Meat Sauce :
1/4 cup olive oil
2 tablespoons chopped garlic
1/2 cup chopped onions
1/4 kilo ground pork
1/4 kilo ground beef
1 cup tomato sauce
1/2 cup tomato paste
1 cup water
4 tablespoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/8 teaspoon cayenne pepper
1/3 cup soy sauce
White Sauce:
1/4 cup butter
1/4 cup all purpose flour
1/2 cup water
1 1/2 cups milk
1/4 cup sliced button mushrooms
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 cup grated cheese, divided
1/4 cup chopped parsley
Instructions:
In hot oil, saute garlic and onions until fragrant. Saute ground pork and ground beef until brown. Blend in tomato sauce, tomato paste, water and boil. Add sugar, oregano, basil and cayenne pepper. Mix well. Pour soy sauce and simmer for 10 minutes. Cool and set aside.
Prepare white sauce, melt butter. Gradually add flour and blend well using a wire whip.
Add water and milk, stir until the sauce thickens. Add button mushrooms and cheese and simmer for another minute.
To assemble, using an oven proof dish, put 1/2 cup of meat sauce on the bottom of the dish, arrange the 1st layer of lasagna noodle, then pour another cup of meat sauce followed by 2nd layer of lasagna noodles. Repeat procedure until all the meat sauce and lasagna are consumed. Pour white sauce and spread evenly on top. Sprinkle with grated cheese and bake for 30 minutes at 350 degrees F. Sprinkle AJI-SHIO Seasoning Mix with Pepper and garnish with chopped parsley. Cool for about 20 minutes before serving.
