Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Spinach Lasagne
Layers of pasta, savory meat sauce, creamy white sauce, spinach, and cheese baked until golden and bubbling.
Instructions
- Prepare the meat sauce by heating the oil in a pan.
- Once the oil is hot, saute the onion until it turns soft.
- Incorporate the ground beef and cook until it browns.
- Pour-in the diced tomatoes. Let boil and simmer for 10 minutes.
- Add the tomato paste. Stir and cook until the sauce thickens.
- Add salt and pepper to taste. set the meat sauce aside.
- Meanwhile, prepare the mornay sauce by melting the butter in a saucepan.
- Once the butter melts, gradually add the flour. Stir and cook in low to medium heat until the flour absorbs the butter (around 2 minutes).
- Pour in the milk in the sauce pan. Stir to dilute the flour and butter.
- Add Parmesan cheese. Stir and cook until the sauce thickens. Set aside.
- Preheat oven to 350F.
- At this point, we have the meat sauce and mornay sauce ready. Assemble the lasagne by arranging the lasagne pieces in a baking pan. Line the oven-ready lasagne at the bottom of the pan. Top the first layer with 1/3 of the meat sauce. Top the meat sauce with spinach. Pour a quarter (1/4) of the mornay sauce over the spinach and spread until the entire pan is covered. Do this step 2 times more so that you will have 3 layers in the pan.
- Top the last layer with lasagne pieces then pour and spread the remaining mornay sauce on top. Sprinkle sharp cheddar cheese on top.
- Place in the oven and bake for 40 minutes.
- Remove from the oven. Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- For salads, pat greens completely dry so the dressing clings instead of sliding off.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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