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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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spaghetti lasagna Ingredients:
1/4 kg spaghetti, cooked |
1/2 cup cheese, grated |
4 garlic cloves, crushed |
2 tablespoons butter |
2 1/2 tablespoons flour |
1/4 cup evaporated milk |
1/2 cup water |
250 g spaghetti sauce |
1/4 kg squid, ink sac and eyes removed then chopped |
1 medium onion, chopped |
1 medium carrot, chopped |
1/2 cup green peas, cooked |
1 medium red bell pepper, diced |
4 stalks green onions, chopped |
Directions:
1. Sauce: Sauté garlic in butter until golden brown. Gradually stir in flour, milk and water. Add 1/2 tsp iodized rock salt. Mix until smooth. Add Spaghetti Sauce. Cook for 5 minutes with continuous stirring. Set aside.
2. Filling: Sauté onion and squid in oil. Cook for 10 minutes or until tender. Add carrots, green peas, 1 tsp iodized rock salt, 1/4 tsp pepper and bell peppers. Cover and simmer for 10 minutes. Stir in green onions.
3. Layer half of cooked Spaghetti in a square (8 x 8 ) baking pan. Spread half of filling, sauce and cheese. Repeat with remaining half. Bake in a preheated oven at 350ºF for 25 minutes.
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