Overloaded bake lasagna Recipe. Enjoy watching please LIKE & SUBSCRIBED

▪︎6 pieces uncooked lasagna noodles (for 1 tray)
▪︎Cheese, shredded

For the Meat Sauce
▪︎1 tbsp butter
▪︎Onion, peeled and chopped
▪︎4 cloves garlic, peeled and minced
▪︎2 red bell pepper, seeded, cored and chopped
▪︎500g ground beef
▪︎1000g sweet sauce
▪︎1/2 c beef broth/water
▪︎1/4 c condensed milk
▪︎Add cheese
▪︎Salt and pepper to taste

For the Béchamel Sauce
▪︎1 c butter
▪︎ 2 tbsp. flour/cornstarch
▪︎ 2 c milk
▪︎ Cheese, shredded
▪︎ Pepper to taste
You sent February 9 at 8:03 PM

▪︎ Lasagna Pasta
▪︎ 500g ground beef
▪︎ Knorr beef/granules
▪︎ Cheese (quickmelt)
▪︎ Onion, garlic, bell pepper and carrots
▪︎ Sweet style spag sauce
▪︎ Evap Milk and Condensed milk
▪︎ Cream (optional)
▪︎ Salt and pepper to taste

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.

Grease bottom and sides of a large baking dish with nonstick cooking spray.

Ladle about ½ cup of meat sauce into the lasagna and spread it over the bottom of the dish.

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 béchamel sauce over the meat sauce and gently spread across.

Repeat with a second layer of noodles, meat sauce, and béchamel.

Finish with a third layer of noodles, meat sauce, and béchamel.

Sprinkle shredded cheese over the top and last layer of béchamel 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.
For the Meat Sauce

In a large thick-bottomed pot over medium heat, heat oil. Add sliced hotdogs 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.
For the Béchamel Sauce

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 mixture is very 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.

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Lasagna Recipe