Name: Bacon Wrapped Corned Beef Lasagna
Yield: 12 servings
Ingredients: cooking oil; ⅛ cup minced onions; 4 pcs garlic cloves; ⅓ cup diced green bell pepper; ⅓ cup diced button mushrooms; 2 cups spaghetti sauce; 1 tsp dried basil; salt and pepper; 6 tbsp unsalted butter; ¼ cup all-purpose flour; 1 cup spinach leaves; 1 ½ cups all-purpose cream; ⅓ cup quezo de bola; salt and pepper; 1 pack lasagna noodles; salt; oil; ½ kg bacon strips; 1 ½ cups corned beef; ¾ quickmelt cheddar cheese; 2 cups mozzarella cheese

Red Sauce

1

In a saucepan, saute onion and garlic in oil. Add in green bell peppers and sliced mushrooms.

2

Add spaghetti sauce and cook until mixture reduces.

3

Season sauce with basil, salt, and pepper. Stir and set aside.

Bechamel Sauce

4

In a saucepan, melt butter. Add flour and mix together.

5

Toss in chopped spinach and stir. Add all-purpose cream.

6

Mix in quezo de bola and stir until melted. Add water if necessary to prevent sauce from getting too thick. Season with salt and pepper, and set aside.

Assembly

7

In a pot of boiling water, add oil and salt. Cook lasagna noodles until al dente, drain, and set aside.

8

Grease a rectangular baking pan. Cover the base and all sides completely with bacon strips.

9

Layering: Place a layer of lasagna on top of the bacon, followed by béchamel sauce, quickmelt cheese, lasagna, red sauce, corned beef, mozzarella, lasagna, red sauce, mozzarella, lasagna, béchamel sauce, and finally, mozzarella.

10