Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
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.
1 Cup of cheddar cheese grated, for bechamel sauce
1 pinch of nutmeg for bechamel sauce
1 pinch of Salt for bechamel sauce
1 pinch of White pepper for bechamel sauce
1/4 of Cup of bacon finely chopped, for Bolognese
1 kilo of ground beef for the Bolognese
2 spoonfuls of garlic finely chopped, for Bolognese
1/2 Cup of onion finely chopped, for the Bolognese
1/4 of Cup of celery finely chopped, for Bolognese
1/4 of Cup of carrot finely chopped, for Bolognese
1 Cup of tomato puree for the Bolognese
1 Cup of Red wine for Bolognese
1 pinch of Salt for Bolognese
1 pinch of black pepper for Bolognese
1 sheet of laurel for Bolognese
1 tablespoon of oregano for Bolognese
1 Cup of mozzarella cheese grated, for Bolognese
1 Cup of mozzarella cheese grated, for Bolognese
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.
PRESENTATION
Serve the slice of cake with a little Parmesan cheese and salad.
TIPS
So that the plates of lasagna do not stick, varnish with oil and they will look great.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
739
kcal
37%
Carbohydrates
16.1
g
5.4%
Proteins
49.4
g
99%
Lipids
50.1
g
77%
Fiber
2.9
g
5.8%
Sugar
3.5
g
3.9%
Cholesterol
204
mg
68%
Rate this tip
Ratings(7)
Columba Hernandez
14/12/2018 14:42:15
GRACIAS SE VE RIQISIMA
Jesus Piñerua Cedillo
14/12/2018 06:27:36
Está exquisita
Diceños Dibertidos
13/12/2018 18:38:41
Muy esquicito
raul huerta
22/06/2018 22:17:50
Muy bueno
Tere Salazar
25/04/2018 10:57:34
Está exquisita
see more
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
¡Completa tu perfil!:
Para recibir increíbles recetas, tips y artículos especiales totalmente GRATIS sólo necesitas un correo electrónico válido.Usaremos estos datos: