Name: Nogada Lasagna
Prep time: 60 min
Cook time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 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.