Lasagna Kitchenomica

Lasagna doesn't have to be pricey or all-meat. Throw in veggies like squash and Baguio beans.

July 2008 | By
Lasagna Kitchenomica
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July 2008

Lasagna doesn't have to be pricey or all-meat. Throw in more vegetables like squash and Baguio beans and your family can dig into a hefty serving of lasagna more often.
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Serves 12 to 16
Prep Time 20 minutes 
Cooking Time 20 minutes 
Baking Time
30 minutes

1 (225-gram) pack lasagna sheets, cooked

For the filling
2 tablespoons cooking oil
6 cloves  garlic, chopped
2 medium onions, chopped
1/4 kilo lean ground pork
2 slices  sweet ham, chopped
1 cup chopped Baguio beans
1 cup chopped sayote
1 cup chopped squash
1 (250-gram) pouch Italian style spaghetti sauce
1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt)
1/4 teaspoon pepper

For the white sauce
1/4 cup margarine, softened
1/3 cup all-purpose flour
1 1/3 cups evaporated milk
1 1/3 cups water
salt and pepper to taste
1 cup grated quick-melt cheese for topping


Preheat oven at 350°F. Grease a 13-by-9-inch baking dish. Set aside.

2  Make the filling: Sauté garlic, onion, pork, and ham. Add vegetables. Cook until half tender. Add spaghetti sauce, salt, and pepper. Cook for 2 minutes then set aside.

3  Make the white sauce: Melt margarine. Blend in flour. Gradually add milk and water, stirring continuously. Season. Cook until slightly thick, or until sauce coats spoon.

Make 3 alternating layers of pasta, filling, sauce, and grated cheese. Bake for 30 minutes. Serve with bread on the side.

Make-ahead tip: Just layer everything in a baking dish a day or two before the get-together, then place in the ref. On the day of the party, bake and serve.

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