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Ingredients: LasagnaMexicana
26 stalks (440g) pechay
cabbage), separate leaves
from stems
1 pc. buko (young coconut), Ingredients:
200 g pork liempo (pork belly), 1 pack (226g) lasagna noodles,
cut into cooked
strips per package directions
300 g (1 and 1/2 cups) squash, 4 cloves garlic, crushed
grated 1 onion, chopped
4 cloves garlic, crushed 1/4 k ground beef
1 medium onion, chopped 2 pouches (250g each) DEL MONTE
1/2 cup kakang gata or coconut Italian
milk Style Spaghetti Sauce
(first extraction) 1 cup cooked red kidney beans
1 cup gata (second extraction) 1/2 cup canned corn kernels
1 can (140g) DEL MONTE 1 tsp. chili powder
Tomato Sauce 100 g quickmelt cheese, coarsely
2 pcs. siling labuyo (chili grated
pepper), crushed

1. Pre-heat oven to 350oF.
1. Cover bottom of casserole with pechay stems. Set aside.

2. Combine the next 5 ingredients thoroughly. Add 1/3 tsp. iodized salt (or 2. Saut garlic, onion and beef. Cook for 5 minutes. Add DEL MONTE
1/3 Tbsp. rock salt). Wrap every 3 Tbsp. of mixture in pechay leaves.
Italian Style Spaghetti Sauce, beans, corn, chili powder, salt and pepper to
Arrange on top of pechay stems.
taste. Simmer for 5 minutes. Set aside.
3. Pour in gata. Simmer uncovered for 10 minutes.

4. Add DEL MONTE Tomato Sauce, siling labuyo and 1 tsp. iodized salt (or 1 3. Arrange in rectangular pan (12"x 8"), alternating layers of noodles, meat
Tbsp. rock salt). Simmer for another 10 minutes. Add kakang gata and
continue simmering until cooked. mixture and quickmelt cheese. Bake for 10-20 minutes. MAKES 8


Lusog Note: Excellent source of Vitamin C - helps fight common infections.

Lusog Note: Excellent source of Vitamin B12 - prevents anemia.