Friday, August 28, 2009


When I'm bored, I'm either out shopping, on the net, or cooking. My son is crazy about pasta, really "canadianized", as per my boss. So in my full motherhood, I have to learn how to cook pasta recipes. My specialty is Lasagna with bechamel sauce. I've received great feedbacks from it. I do this in big batches. We eat some and freeze some, so we still have something for the next few weeks. Saves me time to cook whenever I do overtimes at work, I usually work 12 hours a day, sometimes more. So here's my recipe, try it!


1/4 kilo ground beef
1 medium onion
3 cloves garlic
italian seasoning
little bit of soy sauce
1 jar of tomato sauce
1 beef bouillon cube

1 liter of milk
1 stick of butter
1/2 cup flour
dehydrated parsley

500 g Ricotta cheese or Cottage cheese
dehydrated parsley
1 egg


Cook Lasagna noodles as per box direction

To make the red sauce:

Saute garlic and onion until golden brown, add ground beef. Add a little bit of soy sauce to taste, then simmer for about 25 minutes. Add tomato sauce, add bouillon cube, bring to a boil. Put 2 tbsp of italian seasoning. Simmer for 15 minutes.

To make the bechamel sauce: Boil milk in a sauce pan, add a little bit of salt and 1 tbsp of dehydrated parsley. Melt butter in a non stick frying pan, add flour mix until they blend well. Add the butter/flour mixture into the milk then mix, bring to a boil, simmer for 2 minutes.

To make the cheese layer: Mix Ricotta/cottage cheese, 2 tbsp of parsley, 1 egg and a little bit of mozza cheddar cheese (depends on how you like it)

Arranging the pasta in a 13 x 9 baking pan:
put red sauce in the bottom, layer 3 cooked noodles, put about 1/4 of bechamel sauce on top, layer 3 noodles, red sauce again, layer 3 noodles, cheese layer, layer 3 noodles, red sauce again, layer 3 noodles, then bechamel sauce then top it with lots of mozza cheddar grated cheese. The last layer should always be the bechamel sauce then mozza cheddar cheese. Cover it with a non stick aluminum foil with the shiny side on top. Meaning the pale color side should touch the lasagna. Bake for 30 minutes. Then voila! Bon appetit!