Lasagna with Caramel Rice Crispies

This is anything but your usual bowl of lasagna. Topped with sweet rice crispies, you’ll get a wonderful contrast of sweet and savory, soft and crunchy.

Serves 6  Prep Time 30 to 40 minutes  Cooking Time 15 to 20 minutes

For the meat fillling
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup chopped onions
250 grams ground beef
250 grams ground pork
3/4  cup grated carrots
2 cups tomato sauce
salt and pepper to taste

For the bechamel sauce
3 tablespoons butter, plus extra for sautéing
3 tablespoons all-purpose flour
1/2 cup minced onions
2 cups milk
pinch of ground cinnamon
salt and pepper to taste

For the caramel rice crispies
1/4 cup sugar
1 tablespoon water
1/2 cup crisped rice, like Rice Krispies

2 cups grated mozzarella, Cheddar, or queso de bola cheese
8 to 12 lasagna sheets, cooked al dente, cut to fit ramekins

1  Make the meat filling: Saute garlic in oil, add onions and cook until translucent. Add ground beef and pork and cook until brown. Add grated carrots and let mixture dry a little. Add tomato sauce and season with salt and pepper. Let meat filling cook over low heat until beef and pork are soft and tender, around 30 to 40 minutes.

2  Make the bechamel sauce: Melt butter and add flour to make a roux. Let cook for a few minutes. In another pan, sauté onions in a little butter, add in milk and cinnamon. Whisk in the prepared roux and let cook until it is slightly thickened. Season with salt and pepper.  

3  Make the caramel rice crispies: Combine sugar and water in a saucepan.  Swirl pan a little to even out the color, and brush the sides of the pot with a wet pastry brush. When light caramel in color, add rice crispies and mix well. Turn out onto a greased baking sheet. Let cool.

4  Assemble the lasagna: Grease six 4-inch-wide round ramekins with butter. Fill bottom with the meat filling, top with bechamel sauce, grated cheese, then a pasta sheet. Repeat 2 to 3 times depending on height of ramekin. For the last layer, top with bechamel sauce and grated cheese. Bake in a 400ºF oven until tops are brown. Before serving, top with caramelized rice crispies.

Photography by At Maculangan | Recipe by Millet Soberano of Divine Desserts and Bean and Baker | Styling by Paulynn Chang Afable