Fuentes Family Lasagna
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
40
Spice
52
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Pine Nut2 cups
Manchego Cheese (grated)1 cup
Milk4 large
Egg (beaten)1 tsp
Marjoram (minced)1 cup
Olive Oil1 tsp
Ground NutmegDirections:
1
Repeat steps and finish with a layer of eggplant
2
Preheat broiler
3
Prepare beef patties and simmer in tomato sauce for about 10 minutes, set aside
4
Spray cookie sheet with olive oil
5
Salt and pepper unpeeled eggplant slices on both sides
6
Drizzle with olive oil
7
Layer them on cookie sheet and broil for 10 to 15 minutes on each side, and set aside
8
Drain the fried chorizo and set aside
9
Toast pine nuts in broiler for about 10 minutes
10
Cover bottom of baking dish with about 1 1/2 cups of Bechamel sauce
11
Add 1 layer of eggplant then top with beef patties and sauce
12
Sprinkle with grated Manchego cheese and toasted pine nuts
13
Pour remaining Bechamel sauce on top and sprinkle with fried chorizo, remaining pine nuts and rest of Manchego cheese
14
Broil in middle of the oven for about 15 to 20 minutes or until golden brown
15
In a bowl, soak the bread in milk until saturated
16
Squeeze out the milk and place into a separate bowl along with ground beef, chorizo, eggs, bread crumbs, Parmigiano cheese, parsley, marjoram and garlic
17
Mix until combined
18
Knead until the mixture is firm enough to roll
19
Roll into small round patties, not too thick
20
In a large, nonstick skillet, heat the olive oil on high heat and add the patties
21
Fry about 2 minutes on each side
22
Transfer meat patties to a plate
23
Add patties to the tomato sauce and simmer for about 10 minutes
24
Melt the butter in a saucepan over medium heat
25
Add the flour and cook until smooth; stirring continuously, about 2 minutes
26
Slowly add the milk and whisk constantly
27
Once smooth, simmer until thickened, about 10 minutes
28
Add the nutmeg