Filipino-style Lasagna | Baked and No-Bake Methods

Filipino-style Lasagna with scrumptious layers of noodles, chunky meat sauce, creamy bechamel, and gooey cheese. It’s hearty, delicious, and sure to be a family favorite.
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How to Make Creamy Lasagna
✅Ingredients
15 pieces uncooked lasagna noodles
1 tablespoon canola oil
6 pieces Filipino-style hotdogs, sliced diagonally
onion, peeled and chopped
3 cloves garlic, peeled and minced
1 red or green bell pepper, seeded, cored, and chopped
3 pounds ground beef
24 ounces tomato sauce
12 ounces banana ketchup
1 cups beef broth
3/4 cup tomato paste
1 teaspoon Italian seasoning
2 teaspoons sugar
salt and pepper to taste
1 cup butter
1 cup flour
6 cups milk
salt and pepper to taste
1 cup Cheddar Jack cheese, shredded
✅Instructions
In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add lasagna noodles and cook for about 1 to 2 minutes less than package directions Rinse under cold running water and drain well.
In a large thick-bottomed pot over medium heat, heat oil. Add sliced hot dogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and set aside.
Add onions and garlic and cook until softened.
Add bell peppers and cook until softened.
Add ground beef and cook, stirring occasionally and breaking into small pieces, for about 7 to 10 minutes until lightly browned. Drain excess fat, if any.
Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar and Italian seasoning. Bring to a boil.
Lower heat, cover, and simmer for about 35 to 45 minutes or until meat is fully cooked and sauce is slightly thickened.
During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste.
In a large saucepan over medium heat, melt butter.
Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 1 to 2 minutes or until golden (but NOT browned) and starts to bubble a bit.
Slowly add milk in a thin stream, whisking vigorously until the mixture is smooth and lump-free. Continue to cook, whisking regularly, for about 4 to 5 minutes or until thick but pourable. The sauce should be thick enough to coat the back of a spoon.
Season with salt and pepper to taste.
Grease the bottom and sides of a large baking dish with nonstick cooking spray.
Ladle about 1/2 cup of meat sauce in the dish and spread to cover the bottom.
Arrange one layer of lasagna noodles lengthwise over the sauce. Cut a piece of lasagna to fit into gaps as needed.
Ladle a third of the remaining sauce over the noodles and spread across the surface.
Ladle bechamel sauce over the meat sauce and gently spread across.
Repeat with the second layer of noodles, meat sauce, and bechamel.
Finish with a third layer of noodles, meat sauce, and bechamel. Sprinkle shredded cheese over the top and last layer of bechamel sauce.
Tent the lasagna pan with foil and bake in a 375 oven for about 30 to 40 minutes or until completely heated through and cheese is melted.
Remove from heat and allow to rest for about 15 to 20 minutes before cutting.
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