Kare Kare Lasagna

Ingredients

• 2 lbs ground beef (93/7)
• Lasagna sheets
• Mozzarella cheese
• 1 small eggplant, sliced into 1/4-inch planks
• Bok choy, chopped
• Green beans, chopped
• 1 small onion, diced
• 5 cloves garlic, minced
• Salt and pepper to taste

Kare Kare Sauce

• 3 cups water
• 1 cup peanut butter
• 2 tablespoons annatto powder
• 2 beef bouillon cubes
• 1 tablespoon fish sauce
• 1 teaspoon bagoong (optional)
• 1 tablespoon garlic powder
• 2 to 3 tablespoons sugar (to taste)
• Kosher salt and black pepper to taste

Directions

• Brown the ground beef over medium-high heat and season lightly with salt and pepper. Add the onions and garlic, then saute for 2 to 3 minutes until fragrant. Stir in the green beans and cook for another 2 minutes.
• Add the water, annatto powder, bouillon cubes, fish sauce, sugar, garlic powder, and bagoong. Stir well and bring to a simmer. Add the peanut butter and mix until fully incorporated and slightly thickened, about 5 to 7 minutes. Taste and adjust with salt and pepper as needed; the sauce should be rich and savory with a slight sweetness.
• Cook the lasagna sheets in salted water until al dente. Drain and set aside.
• Lightly season the eggplant with salt. Pan-sear or roast until just tender to remove excess moisture and prevent sogginess.
• Preheat the oven to 350°F. Lightly grease a baking dish.
• Assemble the lasagna in layers, spreading evenly each time: start with a layer of kare kare beef, followed by lasagna sheets, more filling, eggplant, more filling, bok choy, another layer of pasta, more filling, then finish with mozzarella on top.
• Bake for 40 to 45 minutes until bubbling and the cheese is melted and lightly golden. Rest for 10 to 15 minutes before slicing to let it set.

From Gideon General on Instagram.