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5 from 1 vote

Afritada Lasagna Recipe

Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Filipino
Servings: 6 Servings
Author: Rezel Kealoha

Equipment

  • 9x13 Baking Dish

Ingredients

  • 1 Small Onion – Diced About 1 Cup
  • ¼ Cup Olive Oil plus some extra to season the potatoes, bell peppers and to oil the baking dish.
  • 1 Pound Minced Chicken
  • 2 Cans Tomato Sauce
  • 2 Tablespoons Patis (Fish Sauce)
  • 1 Cup Potato – Diced
  • 1 Cup Bell Pepper – Diced
  • 1 Cup Frozen Peas
  • 2 Cups Kesong Puti – you can make this from scratch by following my Kesong Puti Recipe or if you can’t be bothered then replacing with ricotta is okay.
  • 2 Cups Mozzarella Cheese / Divided
  • 1 Egg
  • 6 Cooked Lasagna Sheets – Follow package directions for cooking times
  • Salt
  • Pepper

Instructions

Make the Afritada Lasagna Sauce

  • First heat up the ¼ olive oil on medium heat and add in the onions. Fry for 2 minutes until the onion is translucent. Add in the minced chicken and fry until browned and cooked through. About 6-8 minutes. Add in the tomato sauce and season with patis. Leave to simmer for 5 minutes on low to build flavor. Then turn off the heat and cover.
  • Season the diced potatoes and bell pepper with a little drizzle of olive oil and salt and pepper.
    While the sauce is simmering cook the potatoes in the air fryer for 10 minutes until nice and golden. Once the potatoes are done air fry the bell peppers for 7 minutes until nice and golden.
  • Uncover the red sauce and add the cooked potatoes and bell peppers and the frozen peas. Cover the sauce again.

Make the Kesong Puti Layer

  • In a medium sized bowl mix to gather the Kesog puti, 1 cup of the mozzarella cheese and egg. Mix well.

Assemble the Afritada Lasagna

  • Pre-Heat Oven to 375F and oil the bottom and sides of your 9x13 baking dish
  • Divide the Afritada Lasagne red sauce and kesong puti mixture into thirds. In a 9×13 pan layer the sauce on the bottom and top with the kesong puti and then put 3 lasagne sheets down over the kesong puti.
  • Repeat that layer again and end with putting the last third of sauce and kesong puti on top of the last 3 lasagne noodles. Add the remaining cup of mozzarella on top.
  • Bake in the oven at 375F for 25-30 minutes until the cheese has melted and browned. Leave to rest for 5 minutes to let it set a bit.
  • Serve Right Away.