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Alejandra

Alejandra Cota

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Lasagna pockets

20 min
50 min
Easy
55
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Prepare this delicious recipe for Lasagna pockets. It is a different and original way to serve lasagna, so it will be easy for your guests to eat it. This recipe is made with the traditional beef bolognese with a touch of sweet white wine, a béchamel sauce and gratin with Manchego cheese. For this Individual Meat Lasagna you don't have to worry about buying good wine, since we only want a light taste. Tetrapack wine for cooking is enough. Enjoy this rich and comforting recipe.
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Ingredients

8 servings
  • 2 spoonfuls of olive oil for the Bolognese
  • 3 spoonfuls of garlic finely chopped, for the Bolognese
  • 1/2 Cup of White onion finely chopped
  • 1/2 Cup of leek finely chopped, for the 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 the Bolognese
  • 5 pieces of tomato poached and chopped, for the Bolognese
  • 1 Cup of tomato puree for the Bolognese
  • 1/4 of Cup of Red wine for the Bolognese
  • 1 sheet of laurel for the Bolognese
  • enough of Salt for the Bolognese
  • enough of black pepper for the the Bolognese
  • 3 spoonfuls of Butter for the white sauce
  • 1/4 of Cup of wheat flour for the white sauce
  • 1/2 piece of White onion for the white sauce
  • 1 Cup of milk for the white sauce
  • 1 teaspoonful of Salt for the white sauce
  • 1 teaspoonful of nutmeg for the white sauce
  • 1 piece of cream cheese for the white sauce
  • 1/4 of Cup of White wine for the white sauce
  • 1 Cup of Manchego cheese grated, for the white sauce and for the au gratin
  • 1 Cup of Gouda cheese grated, for the white sauce
  • enough of fresh oregano to decorate
  • 16 pieces of pasta for lasagna cooked

    Preparation

    Preheat the oven to 200°C (392 °F)
    For the Bolognese sauce, heat a pan over medium heat with the olive oil and cook the garlic with the onion, add the leek, 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 at once 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. Let cool.
    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 lined with parchment or baking paper and top with béchamel sauce, add the remaining cheese and oregano.
    Bake for 10 minutes until it becomes au gratin. Serve with salad and enjoy.

    PRESENTATION

    Serve your lasagna pockets accompanied by salad.

    TIPS

    So that your lasagna pasta do not stick, you can add a little oil and so you can cook them 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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