Spaghetti Lasagna

Name: Spaghetti Lasagna
Cook time: 40 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 0 kg spaghetti, cooked; 118.29 ml cheese, grated; 4 garlic cloves, crushed; 29.58 ml butter; 36.97 ml flour; 59.14 ml evaporated milk; 118.29 ml water; 250 g spaghetti sauce; 0 kg squid, ink sac and eyes removed then chopped; 1 medium onion, chopped; 1 medium carrot, chopped; 118.29 ml green peas, cooked; 1 medium red bell pepper, diced; 4 stalk green onions, chopped

Submitted by Chef #299202

"spaghetti lasagna"

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Ready In:: 40mins
Ingredients:: 14
Serves:: 8

ingredients

0 kg spaghetti, cooked
118.29 ml cheese, grated
4 garlic cloves, crushed
29.58 ml butter
36.97 ml flour
59.14 ml evaporated milk
118.29 ml water
250 g spaghetti sauce
0 kg squid, ink sac and eyes removed then chopped
1 medium onion, chopped
1 medium carrot, chopped
118.29 ml green peas, cooked
1 medium red bell pepper, diced
4 stalk green onions, chopped

directions

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.
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.
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.