This Hawaiian lasagna recipe is a delight, as with this version you will enjoy the Hawaiian flavors integrated into a tasty pasta with béchamel sauce and meat filling.
2 cups Silk® Almond Sugar Free, for the béchamel sauce
1 teaspoon salt, for the béchamel sauce
1 pinch nutmeg, for the béchamel sauce
vegetable oil, for the filling
1 cup onion, finely chopped, for the filling
2 cups bacon, chopped, for the filling
1 cup pineapple, in small cubes, for the filling
1/2 kilos ground pork, for the filling
salt, for the filling
pepper, for the filling
12 lasagna sheets, precooked
2 cups Manchego cheese, grated
4 pineapple slices, grilled, for decoration
chives, finely chopped, for decoration
Preparation
35 mins
30 mins
Low
For the béchamel sauce: Melt the ghee in a small pan or pot over medium heat, then add the flour and cook until lightly browned. Gradually pour in Silk® Unsweetened Almond and whisk to prevent lumps from forming. Season the sauce with salt and nutmeg and cook until thickened.
For the filling of the lasagna: Heat a saucepan over medium heat, pour in vegetable oil, and cook the onion and bacon for 5 minutes or until well browned. Then, add the pineapple and cook for 5 more minutes until perfectly browned. Remove from the pan and pour a bit more vegetable oil in the same pan to cook the meat for 8 minutes or until browned. Return the bacon mixture and cook for 2 more minutes to integrate the flavors. Remove from heat.
To assemble the Hawaiian lasagna: Form a base with the lasagna sheets in a baking dish or tray. On top, place a layer of filling, a layer of béchamel sauce, and a layer of cheese. Repeat the steps until the dish is filled.
Bake the lasagna at 200 °C for 15 minutes to gratin the cheese.
Decorate the Hawaiian lasagna with grilled pineapple and scallions. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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