Mónica Mateos

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Mónica Mateos

Lasagna cake

Name: Lasagna cake
Prep time: 90 min
Cook time: 90 min
Yield: 8
Cuisine: Internacional
Ingredients: 3 liters Water; 1 tablespoon salt; 30 lasagna sheets; 1/2 cups butter, for bechamel sauce; 1/4 white onions, for bechamel sauce; 1/4 cups flour, for bechamel sauce; 4 cups milk, for bechamel sauce; 1/2 cups cream cheese, for bechamel sauce; 1 cup cheddar cheese, grated, for bechamel sauce; 1 pinch nutmeg, for bechamel sauce; 1 pinch salt, for bechamel sauce; 1 pinch white pepper, for bechamel sauce; 1/4 cups bacon, finely chopped, for Bolognese; 1 kilo ground beef, for the Bolognese; 2 tablespoons garlic, finely chopped, for Bolognese; 1/2 cups onion, finely chopped, for the Bolognese; 1/4 cups celery, finely chopped, for Bolognese; 1/4 cups carrot, finely chopped, for Bolognese; 1 cup mashed tomatoes, for the Bolognese; 1 cup Red wine, for Bolognese; 1 pinch salt, for Bolognese; 1 pinch black pepper, for Bolognese; 1 leave bay (laurel), for Bolognese; 1 tablespoon oregano, for Bolognese; 1 cup mozzarella cheese, grated, for Bolognese; 1 cup mozzarella cheese, grated, for Bolognese

50 mins

40 mins

Low

4.875

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Mónica Mateos

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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.

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Ingredients

8 portions

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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.