Classic Mexican Lasagna (Fiesta Style)

Ingredients

• 700 g Tomato (Roma, plum or saladette) (Very ripe, for red sauce)
• 500 g Canned tomato puree
• 1 large White onion (Divided into two halves)
• 4 cloves Garlic (Large, finely chopped)
• 1 tsp Dried oregano
• 4 tbsp Butter (Divided for red sauce and béchamel)
• 4 tbsp Olive oil (Divided between sauces and meat)
• to taste Salt
• 125 g Bacon (Chopped)
• 2 stalks Celery (Finely chopped (or 1 cup))
• 2 medium Carrot (Grated (or 1 cup))
• 1/2 tsp Dried thyme
• 800 g Ground beef (1 3/4 lb)
• 1/2 cup Red wine
• 1/2 cup Chicken broth (or water)
• 2 tbsp Fresh parsley (Chopped)
• 2 tbsp Fresh basil (Chopped)
• 1 cup Grated Parmesan cheese (Divided between sauces and assembly)
• 2 leaves Bay leaves
• 3 tbsp All-purpose flour (For béchamel)
• 2 cups Whole milk (At room temperature)
• 1/4 tsp Nutmeg (For béchamel)
• to taste Black pepper
• 250 g Lasagna pasta sheets (no-boil) (Or as needed for 3-4 layers)
• 2 cups Shredded mozzarella cheese
• 200 g Sliced mozzarella cheese (Optional, for layers)
• 1 tsp Vegetable oil (For greasing the pan)

Instructions

1. Prepare tomatoes

   Remove the stems from the tomatoes. Place them in boiling water over medium-high heat for 4 minutes until the skin bursts. Remove and let cool.

   Time: PT8M

2. Peel and blend tomatoes

   Peel the cooled tomatoes and blend them until smooth puree.

   Time: PT5M

3. Chop garlic and onion

   Finely chop 2 garlic cloves and half a large onion.

   Time: PT4M

4. Cook red sauce base

   Melt 2 tbsp butter and 2 tbsp olive oil in a saucepan over medium-high heat. Add the onion and sauté 5-6 minutes until translucent. Add the garlic and oregano, sauté 1 more minute without letting the garlic burn.

   Time: PT8M

5. Add tomato and puree

   Pour in the blended tomato, cook 2-3 minutes. Add the tomato puree and salt. Reduce heat to medium-low and cook 25 minutes, stirring occasionally.

   Time: PT28M

6. Prepare vegetables for meat

   Chop the other half of the onion, the celery, and grate the carrot. Chop 2 garlic cloves.

   Time: PT6M

7. Sauté bacon and vegetables

   In a large skillet, heat 1 tbsp olive oil. Add the chopped bacon and cook 5-6 minutes until browned. Add onion, celery, carrot, garlic and thyme. Sauté 9-10 minutes over medium heat until vegetables are tender. Set aside.

   Time: PT16M

8. Cook meat

   In a large pot, heat 1 tbsp olive oil. Add the ground beef and cook, breaking it up with a wooden spoon, until it loses its red color. Add salt.

   Time: PT8M

9. Incorporate vegetables and wine

   Add the sautéed vegetables to the meat. Add the red wine and cook over low heat 15 minutes until the wine reduces by half and the alcohol evaporates.

   Time: PT15M

10. Add red sauce and herbs

    Add the red sauce, bay leaves, parsley, basil and the broth. Raise heat to bring to a boil, then lower to low heat, partially cover and cook 1 hour, stirring occasionally. Remove excess fat at the end and stir in some grated Parmesan.

    Time: PT1H

11. Prepare béchamel sauce

    In a medium saucepan over low heat, melt 2 tbsp butter. Add 3 tbsp flour and whisk with a balloon whisk for 1 minute until golden. Gradually incorporate 2 cups milk, whisking constantly. Increase to medium heat and cook until thickened (5-7 minutes). Add nutmeg, Parmesan, salt and pepper to taste. Remove from heat.

    Time: PT10M

12. Hydrate lasagna pasta

    Place the pasta sheets in a baking dish with warm water for 15-20 minutes until flexible. Separate them occasionally to prevent sticking. Drain and place on a kitchen towel.

    Time: PT20M

13. Prepare cheeses and pan

    Grate the mozzarella cheese if needed. Grease the pan with vegetable oil.

    Time: PT3M

14. Assemble the lasagna

    Spread a layer of meat sauce on the bottom of the pan. Add a layer of pasta, another of meat sauce, a layer of béchamel sauce and mozzarella cheese. Repeat layers until finished, ending with sauce and Parmesan cheese.

    Time: PT12M

15. Bake the lasagna

    Place the pan on a baking sheet. Bake in a preheated oven at 190°C (375°F) for 40 minutes.

    Time: PT40M

    Temperature: 190°C

16. Rest and serve

    Let the lasagna rest out of the oven for 15 minutes before cutting and serving.

    Time: PT15M

17. Wash utensils and clean up

    Wash pots, pans, blender, knives, cutting board, whisk, baking dish, sheet pan and used utensils.

    Time: PT10M

Nutrition Facts

Calories

530

Protein

28g

Carbohydrates

38g

Fat

29g

Fiber

4g