Lasagna Cake

Mónica Mateos
Cook this incredible and delicious lasagna cake recipe, filled with succulent Bolognese sauce and creamy béchamel sauce, mixed with Parmesan cheese, cheddar cheese, and cream cheese. When you cut a slice of this spectacular cake, the Bolognese sauce will melt with the cheeses and you will love it.
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Ingredients
8
Servings
  • 3 liters water
  • 1 tablespoon salt
  • 30 lasagna sheets
  • 1/2 cups butter, for béchamel sauce
  • 1/4 white onions, for béchamel sauce
  • 1/4 cups flour, for béchamel sauce
  • 4 cups cow's milk, for béchamel sauce
  • 1/2 cups cream cheese, for béchamel sauce
  • 1 cup cheddar cheese, grated, for béchamel sauce
  • 1 pinch nutmeg, for béchamel sauce
  • 1 pinch salt, for béchamel sauce
  • 1 pinch white pepper, for béchamel sauce
  • 1/4 cups bacon, finely chopped, for Bolognese
  • 1 kilo ground beef, for Bolognese
  • 2 tablespoons garlic, finely chopped, for Bolognese
  • 1/2 cups onion, finely chopped, for Bolognese
  • 1/4 cups celery, finely chopped, for Bolognese
  • 1/4 cups carrot, finely chopped, for Bolognese
  • 1 cup tomato purée, for Bolognese
  • 1 cup red wine, for Bolognese
  • 1 pinch salt, for Bolognese
  • 1 pinch pepper, for Bolognese
  • 1 leaf bay, for Bolognese
  • 1 tablespoon oregano, for Bolognese
  • 1 cup Mozzarella cheese, grated, for Bolognese
  • 1 cup Mozzarella cheese, grated, for Bolognese
Preparation
50 mins
40 mins
Low
  • Preheat the oven to 180° C.
  • For the lasagna sheets, heat a small pot over medium heat with water until boiling, add salt, cook the lasagna pasta until softened. Reserve on a tray with oil.
  • For the béchamel sauce, heat a pan over low heat with the butter, add the onion and cook for one minute. Add the flour all at once and cook until it takes on a toasted color. Incorporate the milk and cook in circular motions until thickened, add the cream cheese. Chill.
  • Add cheddar cheese and Parmesan to the cold sauce and mix. Season with salt, pepper, and nutmeg.
  • For the Bolognese sauce, heat a pan over high heat, cook the bacon until browned, add the meat, when cooked, add the garlic, onion, celery, and carrot. Incorporate the tomato puree, fill with red wine, season with salt and pepper, bay leaves, and oregano. Chill the Bolognese sauce, add mozzarella cheese, mix and chill.
  • Line an oven-safe bowl with lasagna sheets. Add mozzarella cheese and cover with more lasagna sheets. Add sauce, sheets, meat, sheets, and repeat until full. Finish with mozzarella cheese and close with lasagna sheets.
  • Bake for 30 minutes, let it rest before unmolding. Cut a slice, serve with salad, and enjoy.

Nutritional Information

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