Lasaña de cocido, an easy and delicious recipe to make the most out of your meal.
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Total: 45 min Diners: 3-4
Cocido is a recipe that throughout the winter is repeated countless times at my parents’ and my in-laws’ house, so luckily there is usually a tupper in my fridge that helps us solve more than one meal during the week. In addition to preparing a “ropa vieja” or a simple macaroni to take advantage of these leftovers, it has occurred to me that a lasagna would be perfect too, so I got down to work and the result was spectacular, wrong for me to say so, but we will definitely repeat it on more than one occasion for sure.
Ingredients
For the lasagna
. Leek, 1 Leftover stew meat (lacón, veal, chicken), 200 g Tomato sauce, 4 tablespoons Lasagna pasta sheets, 9 Béchamel sauce Grated cheese for melting, 200 g
For the béchamel sauce
Olive oil, 1 tablespoon Butter, 25 g Wheat flour, 40 g Milk, 400 ml Salt, pepper and nutmeg
Step 1
Before anything else we will soak the lasagna sheets, in this case I used some quick preparation ones that do not need cooking and are very comfortable, I just let them soak in hot water while I prepare the rest of the ingredients and then I can assemble the lasagna. Place them one by one in the water waiting a few seconds before submerging the next, to avoid sticking.
Step 2
In a frying pan over medium heat we will prepare the filling for our lasagna. Heat about 2 or 3 tablespoons of olive oil and poach the chopped leek, for about 5 minutes.
When the leek is soft, add the meat that we will have chopped into very small pieces, with a knife, or if you have a manual mincer is great, because it is not as powerful as an electric one is controlled very well that the meat is crushed as we want without getting to form a paste. Add the meat to the pan, along with a couple of tablespoons of tomato sauce, season with salt and pepper, turn off the heat and set aside.
Step 3
In another pan we will prepare the béchamel sauce, heat over medium heat the oil with the butter, when it is melted add the flour and stir with a few rods or a wooden spoon, stir for two or three minutes and add the milk, which we will have heated for a minute in the microwave, so that no lumps are formed. Stir well until it thickens, season with salt, pepper and nutmeg to taste. If you have formed many lumps do not worry, we put it in a blender and grind.
Step 4
We turn on the oven to 220ºC with the broiler and while it is heating we take the opportunity to assemble our lasagna. At the bottom of a rectangular dish put a couple of tablespoons of tomato sauce and place 3 sheets of lasagna. On top we spread half of our leek and meat filling, and cover with about three tablespoons of béchamel sauce. Repeat the operation, another 3 sheets of lasagna, the rest of the filling, a little bechamel, and finally the last sheets of lasagna, the rest of the bechamel and a generous layer of grated cheese, in this case I used mozzarella, but any other special cheese to melt and gratin will do.
Step 5
To finish our delicious lasagna, we put it in the oven to gratin about 15 or 20 minutes, until the cheese is golden brown, and ready to serve!
