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Lorenza

Lorenza Ávila

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Nogada Lasagna

15 min
45 min
Not so easy
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While the chile en nogada is a traditional Mexican dish from the New Spain era, typical of the national holidays, lasagna is a world-famous Italian dish, made from pasta sheets, so this combination is innovative and its recipe, very simple. To make it perfect, the nogada must be thick so that the lasagna has a good structure and the pasta must not be cooked completely in the water, since it will end in the oven.
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Ingredients

8 servings
  • 1/4 of Cup of vegetable oil
  • 1 piece of garlic finely chopped
  • 1/2 piece of onion finely chopped
  • 1/4 of kilo of ground beef
  • 3 cups of tomato ground and cast
  • 1/4 of teaspoonful of ground cinnamon
  • 1/8 of teaspoonful of clove
  • 1/8 of teaspoonful of dry thyme
  • 1/8 of teaspoonful of Dried oregano
  • 1 1/2 cups of raisin
  • 2 plantain fried and diced in medium cubes
  • 4 peaches chopped in medium cubes
  • to taste of Salt
  • to taste of black pepper
  • 2 cups of walnut stripped
  • 2 cups of almond stripped
  • 3 cups of whipping cream
  • 2 packages of cream cheese (190 g each)
  • 2 spoonfuls of sherry
  • 2 spoonfuls of sugar
  • pinches of Salt
  • 3 cups of rajas poblanas
  • 1 package of pasta for lasagna
  • 4 cups of mozzarella cheese grated
  • 2 cups of pomegranate shelled
  • 1 Cup of parsley finely chopped

    Preparation

    For the filling: In a pot, heat the vegetable oil and add the garlic, onion and beef. Cook for 5 minutes and add the tomato, cinnamon, clove, thyme, oregano, raisins, male banana, peach and season with salt and pepper; cook for 15 minutes until the meat has little liquid. Reservation.
    For the nogada: In a blender, grind the castile nut, almond, whipping cream, cream cheese, sherry, sugar and salt. Reservation.
    For the pasta: In a pot with salt, boil water and cook the pasta for 5 minutes. Reservation.
    Preheat the oven to 180 ° C.
    In a mold, place a layer of pasta, add a layer of slits, one of meat, one of sauce and one of cheese. Repeat this step until the mold is filled and finish with sauce; add the 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 a Mexican flag.

    PRESENTATION

    Decorate the refractory with parsley, pomegranate and Mexican flag-shaped nogada sauce.

    TIPS

    The nogada must be thick so that the lasagna has a good structure and the pasta should not be cooked completely in the water, since in the oven it will be finished.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1841
    kcal
    92%
    Carbohydrates
    108
    g
    36%
    Proteins
    59.4
    g
    119%
    Lipids
    136
    g
    209%
    Fiber
    24.3
    g
    49%
    Sugar
    74.6
    g
    83%
    Cholesterol
    234
    mg
    78%
    Esha
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