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Alejandra Cota
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Recipe of Lasagna cubes
Alejandra

Alejandra Cota
Recipe of Lasagna cubes
Alejandra

Alejandra Cota
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Lasagna cubes

70 minutes
Easy
8 servings
1
Prepare this delicious recipe for Lasagna Dobladitas. It is a different and original way to serve lasagna, so your guests will not have to complicate to eat it. This recipe is made with the traditional bolognese ground beef with a touch of sweet white wine, a béchamel sauce and gratin with Manchego cheese.

For this Individual Meat Lasagna you do not have to worry about buying a good wine, since we only want a light taste. The tetrapack wine for cooking is enough. Enjoy this rich and comforting recipe.
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Ingredients

  • 2 spoonfuls of olive oil for Bolognese
  • 3 spoonfuls of Garlic finely chopped, for Bolognese
  • 1/2 Cup of White onion finely chopped
  • 1/2 Cup of pore finely chopped, for Bolognese
  • 2 pieces of carrot peeled, finally chopped, for the Bolognese
  • 1/2 Cup of celery finely chopped, for the Bolognese
  • 1 kilo of Ground beef for Bolognese
  • 5 pieces of tomato Poached and chopped, for the Bolognese
  • 1 Cup of tomato puree for Bolognese
  • 1/4 of Cup of Red wine for Bolognese
  • 1 sheet of laurel for Bolognese
  • enough of Salt for Bolognese
  • enough of Pepper for Bolognese
  • 3 spoonfuls of Butter for white sauce
  • 1/4 of Cup of wheat flour for white sauce
  • 1/2 piece of White onion for white sauce
  • 1 Cup of milk for white sauce
  • 1 teaspoonful of Salt for white sauce
  • 1 teaspoonful of nutmeg for white sauce
  • 1 piece of cream cheese for white sauce
  • 1/4 of Cup of White wine for white sauce
  • 1 Cup of Manchego cheese grated, for white sauce and for grating
  • 1 Cup of Gouda cheese grated, for white sauce
  • enough of fresh oregano to decorate
  • 16 pieces of pasta for lasagna Cooked

    Preparation

    Preheat the oven to 200 ° C
    For the Bolognese sauce, heat a pan over medium heat with the olive oil and cook the garlic with the onion, add the pore, the carrots, the celery, the meat and the tomato. Cook until the meat changes color completely. Add the tomato puree, the red wine, the beef broth, the bay leaf, season with salt and pepper to your liking, cook for 30 minutes or until the liquid is reduced, cool and reserve.
    For the white sauce, heat a small pot over low heat, melt the butter and cook the onion, add the flour and cook until you get a golden mash. Add the milk, when it boils, reduce the heat and cook until it thickens. Season with salt, pepper, nutmeg and incorporate cream cheese, white wine, half of the manchego and gouda cheeses, cook 5 minutes until the ingredients are melted and reserve. Chill
    For the assembly, on a board place your sheets of lasagne in the form of a cross, add a few spoonfuls of bolognese sauce in the center. Close carefully, place on a tray with baking paper and top with béchamel sauce, add the remaining cheese and oregano.
    Bake for 10 minutes to gratine. Serve with salad and enjoy.

    PRESENTATION

    Serve your lasañas pockets accompanied by salad.

    TIPS

    So that your sheets of lasagna do not stick you can put a little oil and so you can leave them cooked in advance. Béchamel sauce is made with a "roux" which is a thickening agent made with flour and butter.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    471
    kcal
    24%
    Carbohydrates
    16.8
    g
    5.6%
    Proteins
    40.5
    g
    81%
    Lipids
    25.9
    g
    40%
    Fiber
    2.3
    g
    4.6%
    Sugar
    5.3
    g
    5.9%
    Cholesterol
    136
    mg
    45%
    Esha
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