Filipino-style Lasagna

Filipino-style Lasagna

Filipino Style Lasagna is a sweet, cheesy and creamy pasta. It is made with saucy ground beef meat sauce, layered with a creamy bechamel sauce and finally topped with lots of mozzarella cheese.As much as I would like to take the credit, this Filipino style lasagna mostly got its wonderful, sweet flavor from the Filipino style spaghetti sauce. I used to put only tomato sauce before and always ended up sweetening the sauce with sugar to get that Filipino style taste, but now, the addition of Filipino spaghetti sauce makes the pasta sauce perfect in sweetness, saltiness, and tang.


Filipino style lasagna was one of the first few dishes I often made when I first started to find my way into the kitchen. I still can remember the time when I braved our little kitchen with a piece of paper in my hand. I was so nervous that I waited for everybody to be out of the house and I didn’t start to cook until I was alone.

At the end, I was so exhausted. I mean, who wouldn’t be? I was a novice one and I tackled a recipe with three separate elements in it: Pasta, meat sauce and white sauce. Too complex for someone who is just starting, right? I was ready to crash in bed as soon as I wash the last piece of dirty dishes.I made the dish again several times after that. And of course, just like with anything, things got easier and easier as you get used to it. I tweaked the recipe over the years, making it more simple and less laborious than the original one that I started with.


You see, this recipe has been tweaked, re-invented and has been tested.

Today, this Filipino Style Lasagna is well-loved by my family, and gladly, by my two kids. Whenever I am out of ideas to cook, I always turn to this one. Between this and my other favorite, Chicken BBQ Pizza, lunch is covered for times we want to have a break from eating rice.


The cheesy top is shredded mozzarella. You can use cheddar, Parmesan, or combination of cheeses, if you prefer. I love the mild sharpness of mozzarella and its creamy pale color adds to the character of the dish. I always go for the pre-shredded variety because I am lazy!

Level up your favorite pasta dish with this delicious recipe! Filipino-style Lasagna with delicious layers of noodles, chunky meat sauce, creamy bechamel, and gooey cheese is he


arty, delicious, and sure to be a crowd favorite. Perfect for holidays, special occasions, or anytime you want to spoil the familyWith oven and stovetop instructions.

Table Of Contents

  • Cooking steps
  • Assembly
  • How to make without an oven
  • Quick tip
  • How to serve and store
  • More pasta recipes
  • Filipino-style Lasagna

Guys, we’re one day away from Thanksgiving, and if you’re still rounding up your dinner menu, may I suggest a quick trip to the supermarket to pick up the ingredients for this Filipino-style Lasagna? Because, my friends, it will be a fantastic addition to your holiday feast!

It’s hearty and delicious with tasty layers of lasagna noodles, chunky meat sauce, creamy bechamel, and gooey Cheddar Jack cheese. And it’s loaded with hot dogs and sweet banana catsup flavor to suit our Pinoy tastes!

Give this cheesy Lasagna a try, and make sure to come back here and thank me for the raves you’ll get.  Seriously, my friends, this pasta dish deserves a place on your holiday table.

It takes a bit of work, but it’s so worth the effort. Your guests will be singing you praises while they’re lining up for seconds!

Cooking steps

The pasta dish has three parts: meat sauce, bechamel, and noodles. They’re prepared separately and then assembled to bake.

Meat sauce– I like to add Purefoods hotdogs to appeal to Filipino tastes, extend servings and add a smoky flavor to the meat sauce. If you’re not a fan of these red hotdogs or don’t have access to them, substitute diced ham, chopped bacon, or Vienna sausages.Bechamel– cook the white sauce to a spreadable thick consistency so it creates a creamy blanket over the meat and does not leak out between the layers.

Lasagna noodles– add a little bit of olive oil to the boiling water to keep the pasta from sticking together. Undercook the pasta for about 1 to 2 minutes shy of package directions as they will continue to cook in the oven when the assembled lasagna is baked.


  • The recipe works best in a 13 x 9 lasagna pan which yields 12 servings with 3 layers each of noodles, meat sauce, and white sauce. Using this size of a pan, you will need about 15 strips of lasagna using 4 per layer and the remaining 3 to fill in gaps and entirely cover the length of the pan.
  • Try to use a lasagna pan or baking dish with more than 3 inches of depth if you can so there’s enough headspace to cover the pan without the foil touching the surface of the lasagna and mess up the melted cheese. if the baking dish is filled to the brim, loosely tent it to keep the foil from sticking to the cheesy layer. Pro tip: stick a few toothpicks into the assembled pasta to elevate the foil.
  • How to make without an oven

    • Assemble the pasta in a heat-proof dish that would fit the skillet you’ll use.
    • Heat a wide, heavy-bottomed skillet for about 8 to 10 minutes. Make sure the skillet has a tight-fitting lid and is wide enough to fit the baking dish.
    • Place a wire rack in the skillet and the assembled lasagna on the rack.
    • Cover the pan with a tight-fitting lid and “bake” the pasta until heated through and cheese is melted.

    Quick Tip

    Let the lasagna rest uncovered for at least 15 minutes before cutting or you’ll end up with a royal mess. Give it time to cool down and your patience will be rewarded with beautifully layered neat squares! In fact, I

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