Nogada Lasagna

Lorenza Ávila
While chile en nogada is a traditional Mexican dish from the colonial era, typical of patriotic celebrations, lasagna is a world-renowned Italian dish made with sheets of pasta, so this combination is innovative and its recipe is very simple. To make it perfect, the nogada should be thick so that the lasagna has good structure and the pasta should not be fully cooked in the water, as it will finish cooking in the oven.
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Ingredients
8
Servings
  • 1/4 cups vegetable oil
  • 1 garlic, finely chopped
  • 1/2 onions, finely chopped
  • 1/4 kilos ground beef
  • 3 cups tomato, ground and strained
  • 1/4 teaspoons cinnamon powder
  • 1/8 teaspoons clove
  • 1/8 teaspoons dried thyme
  • 1/8 teaspoons dried oregano
  • 1 1/2 cups raisins
  • 2 plantains, fried and diced into medium cubes
  • 4 peaches, diced into medium cubes
  • salt
  • pepper
  • 2 cups walnuts, peeled
  • 2 cups almonds, peeled
  • 3 cups whipping cream
  • 2 packages cream cheese, (190 g each)
  • 2 tablespoons sherry
  • 2 tablespoons sugar
  • pinches salt
  • 3 cups Poblano chile strips
  • 1 package lasagna sheets
  • 4 cups Mozzarella cheese, grated
  • 2 cups pomegranate, de-shelled
  • 1 cup parsley, finely chopped
Preparation
15 mins
45 mins
Medium
  • For the filling: In a pot, heat the vegetable oil and add the garlic, onion, and ground beef. Cook for 5 minutes and add the tomato, cinnamon, clove, thyme, oregano, raisins, plantain, peach, and season with salt and pepper; cook for 15 minutes until the meat has little liquid. Set aside.
  • For the nogada: In a blender, grind the walnut, almond, heavy cream, cream cheese, sherry, sugar, and salt. Set aside.
  • For the pasta: In a pot with salt, boil water and cook the pasta for 5 minutes. Set aside.
  • Preheat the oven to 180 °C.
  • In a dish, place a layer of pasta, add a layer of strips, a layer of meat, a layer of sauce, and a layer of cheese. Repeat this step until the dish is full and finish with sauce; add cheese at the end to gratin and bake for 15 minutes.
  • Remove from the oven and decorate with parsley, pomegranate, and more sauce to simulate the Mexican flag.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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