Makes 8 to 12 servings
Preparation and cooking time: 1 hour 50 minutes


Red Sauce:
Cooking oil for sautéing
1/8 cup onions, minced
4 cloves garlic, minced
1/3 cup green bell pepper, diced
1/3 cup button mushrooms, diced
2 cups spaghetti sauce
1 teaspoon dried basil
Salt and Pepper to taste

Bechamel Sauce:
6 tablespoons butter
¼ cup flour
1 cup spinach leaves, finely chopped
1 ½ cup all-purpose cream
1/3 cup quezo de bola, grated
Salt and Pepper to taste

1 pack lasagna noodles, cooked
Salt for lasagna noodles
Oil for lasagna noodles and greasing the pan
½ kilo bacon strips
1 1/2 cup corned beef
¾ cup quickmelt cheddar cheese, grated
2 cups mozzarella cheese, grated and divided


Red Sauce:
1. In a saucepan, saute onion and garlic in oil. Add in green bell peppers and sliced mushrooms.
2. Add spaghetti sauce and cook until mixture reduces.
3. Season sauce with basil, salt, and pepper. Stir and set aside.

Bechamel Sauce:
1. In a saucepan, melt butter. Add flour and mix together.
2. Toss in chopped spinach and stir. Add all-purpose cream.
3. Mix in quezo de bola and stir until melted. Add water if necessary to prevent sauce from getting too thick. Season with salt and pepper, and set aside.

1. In a pot of boiling water, add oil and salt. Cook lasagna noodles until al dente, drain, and set aside.
2. Grease a rectangular baking pan. Cover the base and all sides completely with bacon strips.
3. Layering: Place a layer of lasagna on top of the bacon, followed by béchamel sauce, quickmelt cheese, lasagna, red sauce, corned beef, mozzarella, lasagna, red sauce, mozzarella, lasagna, béchamel sauce, and finally, mozzarella.
4. Pull bacon strips to cover the top part of the lasagna pan.
5. Bake lasagna in a pre-heated oven for 50-60 minutes at 180 degrees centigrade until cooked through, bacon is crispy, and cheese is melted.
6. Allow lasagna to rest for 5 minutes outside the oven, then serve hot to hungry guests!

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