Cook this incredible and delicious recipe for lasagna cake, filled with succulent Bolognese sauce and creamy bechamel sauce, mixed with Parmesan cheese, cheddar cheese and cream cheese. When you cut a slice of this spectacular cake the bolognese sauce will melt with the cheeses and you will love it.
Learn more about Mónica Mateos
Ingredients8 portions
Preparation
Preheat the oven to 180 ° C.
For the sheets of lasagna, heat a pot over medium heat with the water until it reaches boiling point, add the salt, cook the lasagna pasta until it softens. Reserve in a tray with oil.
For the béchamel sauce, heat a pan over low heat with the butter, add the onion and cook for a minute. Add the flour and cook until it turns a tan. Add the milk and cook in a circular motion until it thickens, add the cream cheese. Chill
Add to the cold sauce the cheddar cheese and the parmesan and mix. Season with salt, pepper and nutmeg.
For the Bolognese sauce, heat a pan over high heat, cook the bacon until it browns, add the meat, when it is cooked, add the garlic, onion, celery and carrot. Add tomato puree, stuffed with red wine, season with salt and pepper, bay leaves and oregano. Chill the Bolognese sauce, add the mozzarella cheese, mix and chill.
Line an oven bowl with sheets of lasagna. Add mozzarella cheese and cover with more sheets of lasagna. Add sauce, slices, meat, slices and repeat until full. Finish with mozzarella cheese and close with sheets of lasagna.
Bake for 30 minutes, let stand before unmolding. Cut a slice served with salad and enjoy.
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