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January 11, 2026 | 11:22am
Innobake Lasagne
Photo courtesy of Chef Jill Sandique
MANILA, Philippines — Do you ever have those days when you want to eat pasta but spaghetti, macaroni, penne, and angel’s hair because they simply would not do? They are too light, and so you do not feel fully satiated. Lasagna can fix that.
A plate of Lasagna is layers upon layers of full sheet pasta with a meaty tomato sauce in between. A portion of deliciously Baked Lasagna should be good for brunch, lunch, merienda or dinner, more so if the pasta is cooked in a perfect combination of delicious meat sauce and Béchamel sauce to al dente goodness.
When the craving for Lasagna hits and you feel like making your own at home, check out this Innobake Lasagne recipe of Chef Jill Sandique. She recently developed this recipe for her #weekendproject52 on her Facebook page, and she is happy to share it with anyone who wants a real good Lasagna that is hearty yet healthy at the same time.
Innobake Lasagne
Ingredients:
450-500 grams lasagna
For the meat sauce:
1/3 cup Beaoliva extra virgin olive oil, or more
1 pc. large onion, chopped
8 cloves garlic, minced
300-400 grams ground beef
4-6 cups Dolce e Italia crushed tomatoes, or more
Fresh or dried basil leaves, as desired
Fresh or dried oregano, as desired
Salt and pepper, to taste
For the cheesy Béchamel sauce:
1/3 cup butter
1/3 cup all-purpose flour
3 cups fresh or full cream milk
Ground nutmeg, as desired
Salt and pepper, to taste
1 1/2 cups Oligold Cream Cheese, about 225 grams (or more)
2-3 cups shredded Innobake pizza cheese, divided
To finish:
More Beaoliva Olive Oil, for drizzling
Procedure:
1. Cook the lasagna according to package directions. Drain then set aside to cool.
2. To prepare the meat sauce, heat olive oil in a saucepan. Add onion and cook until translucent. Stir in garlic and sauté until aromatic. Add ground beef and cook for 5 to 8 minutes. Add crushed tomatoes and mix well. Bring mixture to a boil. Lower heat to a simmer and cook for another 20 minutes, or until reduced by one-third. Season with salt and pepper. Set aside.
3. To prepare the cheesy Béchamel, melt butter in a saucepan. Whisk in flour and stir until smooth. Bring the resulting roux to a light boil and cook for 1 minute. Pour milk into the saucepan and bring mixture back to a boil. Cook for another 2 to 3 minutes, or until thick and creamy. Season with nutmeg, salt and pepper. Remove from heat and add cream cheese. Blend well then set aside.
4. To assemble, drizzle a 3 or 4-quart baking dish with olive oil. Spread a spoonful or two of the meat sauce. Lay lasagna sheets over the meat sauce then top with cheesy bechamel. Pour more meat sauce over the Béchamel then sprinkle with a handful of shredded pizza cheese. Lay some more sheets of cooked lasagna over the cheese. Repeat layers, ending with the shredded pizza cheese. Drizzle with a tablespoon or two of olive oil.
5. Meanwhile, preheat oven to 350ºF (up to 375ºF). Bake for 30 to 40 minutes, or until brown and bubbly. Remove from oven and cool slightly. Serve hot.
