Lasagna

This recipe is also from my SUND days. I learned a lot of good recipes from my teachers in Silliman U.

Tomato Meat Sauce:
1/4 cup olive oil
1/2 cup butter
2 cloves garlic, crushed
2/3 cup onion, chopped
1/2 kilo beef round, ground
200 gm ground pork
4-6 tbsps. white wine
2 bay leaf
1/4 tsp. nutmeg
1/4 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1-2 cups beef broth or hot water
1 cup tomato sauce

Heat olive oil and butter. Brown the garlic, add the onions. Cook gently until soft. Put in the ground beef, ground pork, wine and spices. Allow to cook for a while then pour in the beef broth and tomato sauce. Simmer gently for 1 hour or until thick. Set aside. A little flour may be added to thicken the sauce. Prepare the Bechamel Sauce.

Bechamel Sauce:
1 cup butter
2/3 cups flour
3 cups hot water
3 cups evaporated milk
2 tsps. salt
1/2 tsp. pepper
2 cups grated cheese

Melt butter in a pan. Blend in flour, gradually stir in hot water and milk. Cook until bubbly. Season with salt and pepper. Set aside.
Boil 6 cups water with 2 teaspoons olive oil and 1 teaspoon salt. Drop in pasta verde (about 6 pieces at a time). Bring back water to a rolling boil before dropping more pasta. Plunge pasta in cold water when cooked. Dry on a towel. Grease a Pyrex dish with butter. Pour about 1/3 of the Bechamel Sauce. Arrange a layer of pasta. Spoon in Tomato Meat Sauce and sprinkle generously with cheese. Repeat. Bake at 350 degrees F until top is golden brown. Let stand about 5-10 minutes to set layers. Serve.