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Lasagna de Huitlacoche

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A Mexican version of lasagna is achieved by simply changing the filling of this classic dish. La Lasagna de Huitlacoche will enchant you and you will see that you are eating a typical Mexican dish.

Ingredients

8 portions
  • 2 cups Manchego cheese, grated
  • lasagna pasta
  • 1/2 liters cream
  • 2 cloves garlic, chopped, for the huitlacoche
  • 1/4 onions, chopped, for the huitlacoche
  • 2 jalapeño chiles, chopped, without seeds, for the huitlacoche
  • 1 kilo huitlacoche mushroom, for the huitlacoche
  • epazotes, chopped, for the huitlacoche
  • 2 tablespoons vegetable oil, for the huitlacoche
  • 1/4 kilos green tomato, for the sauce
  • 3 serrano chiles, for the sauce
  • 1/4 onions, for the sauce
  • 5 tablespoons fresh coriander, for the sauce
  • 1 clove garlic, for the sauce
  • salt, for the sauce
  • 1/2 teaspoons dry chicken broth or bouillon, for the sauce

Preparation

Huitlacoche: in a pan heat the oil, fry the garlic, onion and chili, then add the huitlacoche and the epazote and leave it for about 20 minutes.
Sauce: boil the chiles, onion, cilantro, garlic, chicken broth and green tomato. Blend and rectify seasoning.
In a refractory put a layer of pasta, one of sauce, one of huitlacoche, one of cream and one of cheese and repeat to fill the refractory ending with a layer of lasagna.
Bake at 180 ° C until the cheese is gratinated.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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