Dear reader, Elyza, requested for Kraft Eden’s MeltSarap Lasagna recipe. Hence, this post. She came googling for Kraft Eden’s lasagna recipe and she landed on my Break the World Record post. It has been a while since I last baked my lasagna recipe, which I essentially tweaked from this Eden’s MeltSarap Lasagna recipe. As I have shared in this post, I make it a point to tweak recipes to have my very own signature touch to it. Although most recipes that I encounter are already tried and tested, the adventurous me just have to experiment here and there until a recipe is perfect for my taste. This post got me inspired to bake lasagna for media noche. 🙂
a collage I made from the lasagna I baked more than a year ago.
Eden MeltSarap Lasagna
(Makes 8 servings)
455 grams ground beef
1 tsp. dried basil
5 tbsps butter
1 can tomato sauce, 500g
1 can mushrooms, drained
4 cloves garlic, chopped
448 grams Lasagna noodles, cooked
3 1/2 cups Kraft Eden MeltSarap, grated
1/4 cup all purpose flour
1 piece onion, chopped
2 packs all purpose cream
1 pc. beef broth cubes
Salt and Pepper to taste
1. For the red sauce: Saute ground beef on garlic and onion. Add in the beef broth cube and the tomato sauce.
For the white sauce: Melt the butter in a pan. Add the all purpse flour. Continually stir for 7 minutes or until golden brown. Add in the Kraft Eden Melt Sarap cheese and mushrooms.
2. Spread a thin layer of red sauce on the baking pan. Top it with lasagna noodles, alternate it with the white sauce. Repeat until the pan is filled. Cover the pan with aluminum foil.
3. Bake in a 350 degrees Farenheit pre-heated oven for 45 minutes. Take the aluminum foil off and grate a cup of Kraft Eden MeltSarap on to. Bake again for another 15 minutes. Cool before serving.
*Chill Kraft Eden MeltSarap cheese for easier grating.