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1 box wide lasagna noodles
3 cups gata
1 bunch tanglad
2 tablespoons bagoong
½ kilo Peeled shrimp
Salt & pepper to taste
3 pieces calamansi
3 cups cooked laing
1 cup Mozzarella cheese, grated
1 cup Kesong puti, cubed


  1. Preheat oven at 170 degrees C.
  2. Cook lasagna noodles according to package directions. Once cooked, drain and set aside.
  3. Cook gata with lemongrass and bagoong. Remove lemongrass and simmer sauce until thick. Set aside for assembly.
  4. Season shrimp with salt, pepper and calamansi juice. Set aside for assembly.
  5. Heat up store-bought or leftover laing. Set aside for assembly.
  6. Assemble lasagna in this order of layering: laing > noodles > laing, mozzarella, kesong puti > noodles > laing > noodles > shrimp, gata sauce, mozzarella, kesong puti > noodles > laing > noodles > laing, shrimp, gata sauce, mozarella, kesong puti.
  7. Bake for 30-45 minutes or until top is golden brown and shrimp is cooked through.

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