Arden’s Kitchen

From being featured at Pambansang Almusal Net 25, to being an active food exhibitor at different food market events and now a successful business owner, Arden Ledesma has now accomplished much in his new career as an online food business owner of Arden’s Kitchen. It all started from receiving compliments  on his delicious home baked pastas and finding himself with requests from his friends to be their personal chef for special occasions, Arden realized that a home-based food business has been a great way for him to earn extra money while doing something he enjoys so much.

As there are many families who enjoy a big hearty lasagna on Christmas Eve or on Christmas Day, Arden shares his Lasagna recipe that he adapted from a Chef friend and tweaked a little. It is sweet, cheesy and creamy. It is a rich pasta dish made with saucy ground beef meat sauce, layered with a creamy bechamel sauce and finally topped with lots of mozzarella cheese. Everyone absolutely loves his version of this recipe and it’s a one dish dinner and a super easy way to feed a crowd. And let’s not forget that you can make it ahead of time too. Lasagna is one of Italy’s oldest recipes: its name stems from the Greek laganon, the world’s earliest form of pasta; in fact, those ancient sheets of dough went on to inspire the Greek version of lasagne, pastitsio.

Arden’s Lasagna



Main Course, Pasta

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12



  • 12 sheets Lasagna

For the Lasagna Meat Sauce

  • 1 and 1/2 lbs ground beef
  • 2 tomatoes chopped
  • 6 cloves garlic minced
  • 1 large onion chopped
  • 1 and 1/2 cup Filipino style spaghetti sauce ( such as UFC or Del Monte) can be found in the Asian, Oriental Aisle
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 2-3 tbsp cooking oil
  • salt and pepper to taste
  • salt and pepper to taste

For the Bechamel Sauce

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1 cup evaporated milk
  • salt and pepper to taste
  • 1 and 1/2cup cup shredded Mozarella cheese


  1. Boil the pasta by following the package instructions. Drain, lay them out flat in a plate and set aside.

Make the Lasagna Sauce

  1. In a large wok or skillet, heat oil over medium heat. Saute garlic and onion until soft and add the ground beef. Cook meat until brown and add the chopped tomatoes. Stir around and let cook for for 5 more minutes.
  2. Add the spaghetti sauce and let mixture boil for a few minutes or until the meat is tender and cooked through. Season sauce with salt and pepper then add the basil and parsley. Turn off heat.

Make the Bechamel Sauce

  1. Melt butter in a medium saucepan. Once it starts to bubble, add the flour and constantly stir the mixture with a wire whisk. Let this cook for a few minutes, until the mixture is very lightly browned. Slowly add the regular milk and evaporated milk while stirring mixture constantly. The mixture will start to thicken in about 4-5 minutes as you constantly stir. The consistency you are aiming for is thick but still pourable. Season sauce with salt and pepper. Turn off heat.

Assemble and Bake

  1. Preheat oven to 375 F. In a 9 x 13 baking dish, spread a thin layer of the white sauce then lay out 3 sheets of lasagna over top. Spoon enough meat sauce to cover the lasagna sheets. Again spread a thin layer of white sauce, then top with lasagna noodles and cover with meat sauce.
  2. Repeat the process until you end up with the last three lasagna sheets on top. Spread all remaining white sauce on top of the lasagna sheets and sprinkle mozzarella cheese as a final topping.
  3. Bake in the preheated oven for 15 minutes. Let cools lightly before cutting


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