Lasagna Fold-overs

Name: Lasagna Fold-overs
Prep time: 70 min
Cook time: 50 min
Yield: 8
Cuisine: Italiana
Ingredients: 2 tablespoons olive oil , for Bolognese; 3 tablespoons garlic, finely chopped, for Bolognese; 1/2 cups white onion , finely chopped; 1/2 cups leek, finely chopped, for Bolognese; 2 carrots, peeled, finally chopped, for the Bolognese; 1/2 cups celery, finely chopped, for the Bolognese; 1 kilo ground meat, for Bolognese; 5 tomatoes, poached and chopped, for the Bolognese; 1 cup tomato purée, for Bolognese; 1/4 cups red wine, for Bolognese; 1 leaf bay, for Bolognese; salt , for Bolognese; pepper , for Bolognese; 3 tablespoons unsalted butter , for white sauce; 1/4 cups wheat flour, for the white sauce; 1/2 white onions , for the white sauce; 1 cup cow's milk , for the white sauce; 1 teaspoon salt , for the white sauce; 1 teaspoon nutmeg, for white sauce; 1 cream cheese, for the white sauce; 1/4 cups white wine, for the white sauce; 1 cup Manchego cheese, grated, for the white sauce and for topping; 1 cup Gouda cheese, grated, for white sauce; fresh oregano, for decoration; 16 lasagna sheets, cooked

Alejandra Cota

Prepare this delicious recipe for Lasagna Fold-overs. It’s a different and original way to serve lasagna, so your guests won’t have to struggle to eat it. This recipe is made with traditional ground beef Bolognese with a touch of sweet white wine, a béchamel sauce, and topped with Manchego cheese.

For this Individual Meat Lasagna, you don’t need to worry about buying a good wine, as we only want a light flavor. Cooking wine in a tetra pack is sufficient. Enjoy this rich and comforting recipe.

Reviewed by Editorial Team of Kiwilimón

Published: 08-10-2018

Preparation

20 mins

50 mins

Low

Preheat the oven to 200° C For the Bolognese sauce, heat a pan over medium heat with olive oil and cook the garlic with the onion. Add the leek, carrots, celery, meat, and tomato. Cook until the meat changes color completely. Add the tomato puree, red wine, beef broth, bay leaf, season with salt and pepper to taste, and cook for 30 minutes or until the liquid reduces. Cool and set aside.