Recipe by Michal Pasaporte | Photo by Ina Amor Mejia
- Cooked lasagna noodles
- 2 tbsp olive oil
- 10 cloves garlic, diced
- 1 large onion, diced
- 1/2 kilo ground chicken, turkey or beef
- 1/2 kilo diced carrots
- 2 bunches saluyot or jute leaves, sliced thin
- 2 tbsp flour
- 2 cups grated cheddar cheese
- 2 cups mozzarella cheese
- Red pasta sauce
Sauté garlic, onion, and meat in oil. Cook for 10 minutes, uncovered. Add veggies and cook for 5 more minutes. Add cheddar and flour, mix well and set aside. Cut lasagna crosswise into 2 then lay flat. Place about 2 tablespoons of cooked filling and roll. Arrange in a casserole dish and top with sauce and mozzarella. Bake covered for 30 minutes at 375 degrees F and then uncovered for 10. Serves 6-8.
This article is an excerpt from the January 2016 issue of Hopefull, The Ruth Foundation’s FREE quarterly health & wellness lifestyle magazine. Learn more and grab your own digital copy here.