Lasagna Kitchenomica

Ingredients:
Filling:
1/2 tbsp chopped garlic
1 cup chopped onions
1 cup ground lean pork
1/2 cup chopped sweet ham
1/4 cup soft margarine
1/2 cup each of baguio beans, carrots, celery, sayote and squash (all chopped)
1 cup tomato sauce
1 beef bouillon cube
salt and pepper
1 cup grated cheese

White Sauce:
1/4 cup soft margarine
1/3 cup all-purpose flour
1-1/3 cups water
1-1/3 cups evaporated milk
salt and pepper

Pasta:
1 egg
salt and pepper
1/2 tbsp cooking oil
1 tbsp water
1 cup all-purpose flour


Directions:
Filling:
1. Saute garlic, onions, ground pork, and ham in melted margarine.
2. Add carrots, baguio beans, sayote and squash.
3. Cook until half-done. Add tomato sauce and bouillon cube. Season
4. Cook for 2 minutes. Stir in celery. Set aside.

White Sauce:
1. Melt margarine. Blend in flour.
2. Gradually add water and milk, stirring continuously. Season.
3. Cook until slightly thick or until sauce coats spoon. Set aside.

Pasta:
1. Beat egg, add salt, water, oil and pepper. Blend well.
2. Add 1/2 cup flour. Mix well. Knead dough until smooth.
3. Use remaining flour for dusting.
4. Divide dough into 3 parts. Sprinkle some flour on a board.
5. Roll out each dough into 6-11" long apper-thin sheets.
6. Cook noodles in 6 cups boiling water with a little salt for about 12 minutes, or until tender.
7. Strain. Rinse in cold water. Drain. Set aside.

Grease a 7" x 7" pyrex dish with 2 tbsp margarine. Cover dish with 3 alternating layers of pasta, filling, sauce and grated cheese. Bake at 350F for about 1/2 hour.


Makes 8 servings.
Vegetables replace part of pork.


Source: #48, Del Monte Kitchenomics