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Three Cheese Lasagna

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Three Cheese Lasagna
Recipe type: Entree
Three Cheese Lasagna is a Venezuelan food recipe with beef, tomato and white sauce.
  • 6 sheets lasagna noodles, cooked, drained and kept warm
  • 4 ounces Solé Oaxaca, shredded
  • 1 cup tomato-beef sauce (recipe below)
  • 4 ounces sliced ham
  • 2 ounces GranQueso, shredded
  • 1 cup béchamel sauce (recipe below)
  • 2 ounces Solé! Queso Fresco, crumbled
  • Chopped cilantro or parsley for garnish
Tomato-Beef Sauce
  • 6 ounces ground beef
  • 1⁄2 medium onion, chopped
  • 1 cup tomato sauce
  • 1 bay leaf Salt and pepper to taste
Béchamel Sauce
  • 3 tablespoons butter
  • 1⁄4 cup flour
  • 11⁄2 cups warm milk
  1. Preheat oven to 375° F
  2. Prepare Tomato-Beef Sauce by browning ground beef and onion in a medium skillet.Drain excess fat; add tomato sauce and bay leaf, season with salt and pepper. Simmer for 10 – 15 minutes, stirring occasionally until ingredients are well combined and slightly thickened. Remove bay leaf.
  3. Prepare Béchamel Sauce by melting butter in a medium saucepan over low heat. When butter begins to froth, whisk in flour and cook for approximately 1 minute or until thickened (do not allow mixture to brown). Slowly add warm milk, whisking constantly until flour-butter mixture and milk are fully incorporated (if lumps form, whisk more vigorously). Cook for approximately 5 minutes, or until sauce is fully thickened. Keep warm until ready for use.
  4. In a 5 x 9 x 3 baking pan, prepare three layers of the following ingredients: lasagna noodles, Solé Oaxaca, tomato-beef sauce, sliced ham, GranQueso and top with 1⁄2 cup béchamel.
  5. Cover and bake to heat throughout (approx. 20 – 30 minutes).
  6. To serve, top with remaining béchamel sauce, Solé Queso Fresco, and cilantro or parsley.

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