No-Oven Beef Lasagna Recipe (Filipino Style)
This No-Oven Beef Lasagna is a rich, creamy, and cheesy comfort food made with layers of savory beef meat sauce, homemade white sauce, tender lasagna sheets, and melted cheese. Cooked without a traditional oven, this easy Filipino-style lasagna is perfect for family dinners, celebrations, or whenever you're craving a hearty homemade meal.
Equipment
- Large skillet or frying pan
- Medium saucepan
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Pot for boiling pasta
- Colander
- Large baking dish or aluminum tray (fits inside your pan)
- Large wok or deep pan with tight-fitting lid
- Wire rack or metal trivet
- Knife
- Cutting board
Ingredients
For the Meat Sauce
- 1 kilo ground beef
- ½ cup minced onion
- 5 cloves garlic minced
- 1 cup mushrooms sliced
- 3 tablespoons tomato paste
- 4 cups tomato sauce
- 2 teaspoons dried oregano
- 1 teaspoon Italian seasoning
- 4 tablespoons sugar optional
- Salt to taste
- Ground black pepper to taste
- 1 cup beef broth
For the White Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1½ cups quick-melt cheese grated
- Salt to taste
- Ground black pepper to taste
For Assembly
- 500 g lasagna sheets
- Extra grated quick-melt cheese or mozzarella
- Chopped parsley optional
Instructions
Make the Meat Sauce
- Cook the ground beef until browned. Drain the excess fat.
- Sauté the onions until soft, then add the garlic and cook until fragrant.
- Stir in the mushrooms.
- Add the cooked beef back to the pan.
- Mix in the tomato paste and tomato sauce.
- Season with oregano, Italian seasoning, sugar (optional), salt, and pepper.
- Pour in the beef broth.
- Simmer for about 30 minutes until thick. Set aside.
Make the White Sauce
- Melt the butter over low heat.
- Whisk in the flour until smooth.
- Gradually add the milk while whisking continuously.
- Cook until thickened.
- Add salt and pepper.
- Stir in the grated cheese until melted and smooth.
Prepare the Pasta
- Boil the lasagna sheets according to the package directions.
- Drain and rinse with cold water.
- Separate the pasta sheets to prevent sticking.
Assemble
- Spread a thin layer of meat sauce on the bottom of the baking dish.
- Arrange a layer of lasagna sheets.
- Spread meat sauce.
- Add white sauce.
- Repeat the layers until all ingredients are used.
- Finish with white sauce and a generous amount of grated cheese.
Cook Without an Oven
- Preheat a large wok or deep pan over low heat for about 5 minutes.
- Place a wire rack inside the pan.
- Put the baking dish on top of the rack.
- Cover tightly.
- Cook over very low heat for 30–40 minutes or until the cheese has melted and the lasagna is heated through.
- Rest for 20–30 minutes before slicing and serving.
Notes
- Rest the lasagna for at least 20 to 30 minutes before slicing so the layers stay intact.
- Cook the pasta just until al dente to prevent it from becoming too soft after cooking.
- Use a combination of quick-melt cheese and mozzarella for a creamier filling and a beautiful cheese pull.
- Simmer the meat sauce until thick to prevent a watery lasagna.
- This lasagna tastes even better the next day after the flavors have had time to develop.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
Calories: 620kcalCarbohydrates: 42gProtein: 35gFat: 34gSaturated Fat: 16gCholesterol: 115mgSodium: 980mgPotassium: 690mgFiber: 3gSugar: 10gCalcium: 360mgIron: 4.5mg
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