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Lasagna with ground beef and cheese
Learn more about Sayurami Contreras


10 portions
  • 1 kilo ground beef
  • 190 grams cream cheese
  • 680 grams tomato sauce
  • to taste cayenne pepper
  • to taste dry rosemary
  • to taste cheese, mix of several
  • pinches salt
  • 454 grams pasta for lasagna
  • to taste ground black pepper


In a saucepan pour a little oil and add the meat, a pinch of salt, ground cayenne and fresh ground pepper. Wait until you finish the "juice" that takes the meat and dough a little. Once golden add the tomato sauce. To the sauce add a little more cayanne, salt, ground black pepper and a handful of rosemary. Let boil about 1 hour.
While the meat is boiling, boil the pasta for lasagna in boiling water with salt, we have to be aware of this, since it depends on the thickness and the length of time it takes to cook. We do not want it to be done completely, only that we speak enough so that we can manipulate it without problem. Once cooked, we pass it to a bowl with cold water to prevent it from continuing to cook. Reserve until needed.
Preheat the oven to 180 ° C. In a small bowl place the cream cheese (and yellow cheese if desired) with a little rosemary and heat in a microwave little by little until it melts. Divide in three. It's time to make lasagna.
In a lasagnera add one to two cuharadas (medium ladle) of the meat, cover with a layer of pasta, a little of the cream cheese and two and a half tablespoons of the meat, repeat the process until finishing with its ingredients or before putting pasta again you can put a mixture of cheeses like parmesan, manchego, gouda, chedar, oaxaca, etc. Now yes, repeat until you finish with a layer of meat and cheese.
Curbre with aluminum foil and bake for 30 to 35 min.
Cut into squares of the desired size and enjoy.


Serve with salad and a crusty bread.


-You can accompany the lasagna with baguett or bolillo with baked butter and rosemary. -The cayane is spicy, do not put so much if you do not like spicy, be careful with the quantities, it's just to give a spicy touch at the end of each morida. - I do not recommend to include strand cheeses in the cream cheese because it would be more difficult to spread on the pasta, the cheeses that make a strand is better to put them on the layer of meat. - The way to put the pasta would be similar to that of a basket, that is, if the first layer of pasta is horizontal, the next one will be vertical.

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