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Lorenza

Lorenza Ávila

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Nogada Lasagna

15 mins
45 mins
Half
106
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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 portions
  • 1/4 cups vegetable oil
  • 1 garlic, finely chopped
  • 1/2 onions, finely chopped
  • 1/4 kilos ground beef
  • 3 cups tomtato, ground and cast
  • 1/4 teaspoons cinnamon powder
  • 1/8 teaspoons clove
  • 1/8 teaspoons dry thyme
  • 1/8 teaspoons Dried oregano
  • 1 1/2 cups raisin
  • 2 plantain, fried and diced in medium cubes
  • 4 peaches, chopped in medium cubes
  • to taste salt
  • to taste black pepper
  • 2 cups walnut, stripped
  • 2 cups almond, stripped
  • 3 cups whipping cream
  • 2 packages cream cheese, (190 g each)
  • 2 tablespoons sherry
  • 2 tablespoons sugar
  • pinches salt
  • 3 cups rajas poblanas
  • 1 package pasta for lasagna
  • 4 cups mozzarella cheese, grated
  • 2 cups pomegranate, shelled
  • 1 cup 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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