Lasagna Fold-overs

Alejandra Cota
Prepare this delicious recipe for Lasagna Fold-overs. It’s a different and original way to serve lasagna, so your guests won’t have to struggle to eat it. This recipe is made with traditional ground beef Bolognese with a touch of sweet white wine, a béchamel sauce, and topped with Manchego cheese. For this Individual Meat Lasagna, you don’t need to worry about buying a good wine, as we only want a light flavor. Cooking wine in a tetra pack is sufficient. Enjoy this rich and comforting recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons olive oil, for Bolognese
  • 3 tablespoons garlic, finely chopped, for Bolognese
  • 1/2 cups white onion, finely chopped
  • 1/2 cups leek, finely chopped, for Bolognese
  • 2 carrots, peeled, finally chopped, for the Bolognese
  • 1/2 cups celery, finely chopped, for the Bolognese
  • 1 kilo ground meat, for Bolognese
  • 5 tomatoes, poached and chopped, for the Bolognese
  • 1 cup tomato purée, for Bolognese
  • 1/4 cups red wine, for Bolognese
  • 1 leaf bay, for Bolognese
  • salt, for Bolognese
  • pepper, for Bolognese
  • 3 tablespoons butter, for white sauce
  • 1/4 cups wheat flour, for the white sauce
  • 1/2 white onions, for the white sauce
  • 1 cup cow's milk, for the white sauce
  • 1 teaspoon salt, for the white sauce
  • 1 teaspoon nutmeg, for white sauce
  • 1 cream cheese, for the white sauce
  • 1/4 cups white wine, for the white sauce
  • 1 cup Manchego cheese, grated, for the white sauce and for topping
  • 1 cup Gouda cheese, grated, for white sauce
  • fresh oregano, for decoration
  • 16 lasagna sheets, cooked
Preparation
20 mins
50 mins
Low
  • Preheat the oven to 200° C
  • For the Bolognese sauce, heat a pan over medium heat with olive oil and cook the garlic with the onion. Add the leek, carrots, celery, meat, and tomato. Cook until the meat changes color completely. Add the tomato puree, red wine, beef broth, bay leaf, season with salt and pepper to taste, and cook for 30 minutes or until the liquid reduces. Cool and set aside.
  • For the white sauce, heat a small pot over low heat, melt the butter, and cook the onion. Add the flour all at once and cook until you obtain a golden paste. Add the milk, and when it starts to boil, lower the heat and cook until thickened. Season with salt, pepper, nutmeg, and incorporate the cream cheese, white wine, and half of the Manchego and Gouda cheeses. Cook for 5 minutes until the ingredients melt and set aside. Cool.
  • For assembly, place your lasagna sheets in a cross shape on a board, add a few tablespoons of Bolognese sauce in the center. Carefully close them, place on a tray lined with parchment paper, and spread with béchamel sauce on top. Add the remaining cheese and oregano.
  • Bake for 10 minutes to gratin. 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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