Chile en Nogada Lasagna

Lorenza Ávila
Puebla has gifted the world some of the most drool-worthy dishes ever and chiles en nogada are the proof! Give a Mexican twist to this Italian classic and prepare this chile en nogada lasagna! Featuring a mouthwatering nogada prepared with walnuts, cream cheese, almonds, sherry, sugar, clove, and thyme, this lasagna en nogada will jazz up your Mexico’s Independence dinner party with its flavorsome taste and original presentation!
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Ingredients
8
Portions
  • 1/4 cups vegetable oil
  • 1 garlic, finely chopped
  • 1/2 onions, finely chopped
  • 1/4 kilos ground beef
  • 3 cups tomato, blended, and strained
  • 1/4 teaspoons cinnamon powder
  • 1/8 teaspoons clove
  • 1/8 teaspoons dried thyme
  • 1/8 teaspoons dried oregano
  • 1 1/2 cups raisins
  • 2 plantains, fried and cut into medium-sized cubes
  • 4 peaches, cut into medium-sized cubes
  • salt
  • pepper
  • 2 cups walnuts, peeled 
  • 2 cups almonds, peeled 
  • 3 cups whipping cream
  • 2 packages cream cheese, 6.7 oz each
  • 2 tablespoons sherry
  • 2 tablespoons sugar
  • pinches salt
  • 3 cups Poblano chile strips
  • 1 package lasagna sheets
  • 4 cups Mozzarella cheese, shredded
  • 2 cups pomegranate, de-seeded
  • 1 cup parsley, finely chopped
Preparation
15 mins
45 mins
Medium
  • For the lasagna stuffing: In a pot, heat vegetable oil. Add garlic, onion, and ground beef. Cook for 5 minutes. Add tomato, cinnamon, thyme, oregano, raisins, plantains, and peaches. Season with salt and pepper. Cook for 15 minutes until ground beef drippings reduce. Set aside.
  • For the nogada: In a blender, combine walnuts, almonds, whipping cream, cream cheese, sherry, sugar, and salt, and blend until smooth. Set aside.
  • For the lasagna: In a pot, bring salted water to a boil. Cook lasagna sheets for 5 minutes. Set aside.
  • Preheat oven to 356 ºF.
  • In a baking dish, place a layer of lasagna sheets and top with a layer of Poblano chile strips. Add a layer of ground beef and top with a layer of nogada and a layer of shredded Mozarella cheese. Repeat the layers until baking dish is full and nogada is used up. Add a layer of shredded Mozarella cheese on top for broiling. Bake for 15 minutes.
  • Remove from oven. Ladle more nogada on top. Garnish 1/3 of chile en nogada lasagna with parsley, skip the third in the middle, and garnish the last third with pomegranate to simulate the Mexican flag.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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