Spaghetti Lasagna

• 1/4 kg spaghetti, cooked
• 1/2 cup cheese, grated
• 4 garlic cloves, crushed
• 2 tablespoons butter
• 2 1/2 tablespoons flour
• 1/4 cup evaporated milk
• 1/2 cup water
• 250 g spaghetti sauce
• 1/4 kg squid, ink sac and eyes removed then chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1/2 cup green peas, cooked
• 1 medium red bell pepper, diced
• 4 stalks green onions, chopped

1. Sauce: Saute garlic in butter until golden brown. Gradually stir in flour, milk and water. Add 1/2 tsp iodized rock salt. Mix until smooth. Add Spaghetti Sauce. Cook for 5 minutes with continuous stirring. Set aside.
2. Filling: Saute onion and squid in oil. Cook for 10 minutes or until tender. Add carrots, green peas, 1 tsp iodized rock salt, 1/4 tsp pepper and bell peppers. Cover and simmer for 10 minutes. Stir in green onions.
3. Layer half of cooked Spaghetti in a square (8" x 8") baking pan. Spread half of filling, sauce and cheese. Repeat with remaining half. Bake in a preheated oven at 350u0b0F for 25 minutes.

cheese, garlic, butter, flour, milk, water, spaghetti sauce, then, onion, carrot, green peas, red bell pepper, stalks green onions

Taken from www.food.com/recipe/spaghetti-lasagna-159681 (may not work)