INGREDIENTS:
Set A:
9-12 sheets lasagna noodles
Water
1 Tbsp. salt
Set B:
Oil, for sautéing
2 cups butter
1/2 kg. lean ground beef
1/2 cup onion, diced
3 cloves garlic, minced
1 tsp. salt
1 tsp. white pepper
1 tsp. Spanish paprika
1 tsp. ground oregano
1 tsp. basil leaves
1 kg. UFC Sweet Filipino Style Spaghetti Sauce
UFC Spice Blend Hot Sauce
Set C:
2 packs all-purpose cream
1 can milk (fresh milk or evaporated milk)
1 Tbsp. butter
Set D:
1 cup cheddar cheese, grated
1 cup quick-melt cheese, grated
Parsley leaves
PROCEDURE:
A. Start by cooking lasagna sheets according to package directions. Fill a large pot with water, and add about 1 Tbsp. salt. Once the water comes to a rolling boil, add the pasta one at a time to keep from sticking together. Add a few extra lasagna sheets because some of them will break during the cooking process. Stir occasionally.
B. Place a deep pan over medium heat. Add oil and butter. Add lean ground beef, and cook until no longer pink. Add diced onion and minced garlic into the pan. Cook for 5 minutes.
C. Season with salt, pepper, paprika, oregano and basil. Stir occasionally. Pour in UFC Sweet Style Spaghetti Sauce, and cook for about 15 minutes over medium heat, stirring occasionally.
D. In a small casserole over low heat, combine milk and all-purpose cream. Stir, and add 1 Tbsp. butter. Let boil.
E. Arrange a first batch of cooked lasagna sheets into a single layer. Spread meat sauce over each lasagna sheet, roll up into a cylinder and place beside each other on a baking tray.
F. Spread remaining meat sauce on top of rolled lasagna sheets, spread grated cheeses on top, and sprinkle some parsley over the cheese.
G. Baked in an 180˚C oven for 20 minutes. Best enjoyed with a drizzle of UFC Hot Sauce.
