{"id":602,"date":"2025-11-11T05:04:22","date_gmt":"2025-11-11T05:04:22","guid":{"rendered":"https:\/\/pidemesa.es\/blog\/?p=602"},"modified":"2025-11-11T05:04:22","modified_gmt":"2025-11-11T05:04:22","slug":"lasana-cuatro-quesos","status":"publish","type":"post","link":"https:\/\/pidemesa.es\/blog\/lasana-cuatro-quesos\/","title":{"rendered":"Lasa\u00f1a de cuatro quesos"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Para la salsa<\/li><li> 2 cucharadas de aceite de oliva extra virgen<\/li><li> 4 dientes de ajo medianos, machacados<\/li><li> 2 latas de 830 ml de tomates de ciruela enteros, preferiblemente de San Marzano<\/li><li> 1\/4 cucharadita de hojuelas de pimiento rojo trituradas; m\u00e1s seg\u00fan sea necesario    <\/li><li> Sal<\/li><li> 6 hojas grandes de albahaca, cortadas a mano en trozos de 1\/2 pulgada  <\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong> Para el montaje<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 2 tazas de ricotta de leche entera (1 lb.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 2-1\/2 tazas de mozzarella fresca rallada (1 lb.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 2 tazas de fontina rallada (8 oz.)   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 1-3\/4 tazas de Parmigiano-Reggiano finamente rallado (3-1\/2 oz.) <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> 1 receta de pasta fresca para lasa\u00f1a<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hacer la salsa<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caliente el aceite y el ajo en una olla de 4 a 5 cuartos a fuego medio. Cocine hasta que el ajo est\u00e9 dorado, aproximadamente 3 minutos. Descarte el ajo. Agregue los tomates (con cuidado: salpicaduras), el pimiento rojo triturado y 1 cucharada de sal; cocine a fuego lento, ajustando el fuego seg\u00fan sea necesario, hasta que los tomates comiencen a descomponerse, aproximadamente 45 minutos. Bata los tomates vigorosamente para separarlos. Agregue la albahaca y deje que la salsa se enfr\u00ede a temperatura ambiente. Sazone al gusto con sal y pimienta roja machacada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ensamblar la lasa\u00f1a<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coloque una rejilla en el centro del horno y caliente el horno a 350\u00b0F.<br>Ponga a un lado 1-1\/4 tazas de la salsa y mezcle el resto de la salsa con el reques\u00f3n en un taz\u00f3n mediano. Mezcle la mozzarella, la fontina y 1 taza de Parmigiano en otro recipiente mediano. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esparza 1\/2 taza de la salsa de tomate reservada en el fondo de una fuente para hornear de 9x13x3 pulgadas. Cubra la salsa con una capa ligeramente superpuesta de fideos cocidos, cort\u00e1ndolos seg\u00fan sea necesario para rellenar cualquier hueco. Distribuya uniformemente 1-1\/2 tazas de la mezcla de ricotta sobre los fideos. Espolvoree uniformemente 1 taza de queso rallado sobre el reques\u00f3n. A\u00f1adir otra capa de fideos, y repetir las capas como se indica arriba, para hacer un total de 4 capas de ricotta y queso y 5 capas de pasta. Esparza el resto de 3\/4 de taza de salsa com\u00fan uniformemente sobre la capa superior de fideos. Espolvorear con la 3\/4 taza restante de Parmigiano-Reggiano. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cubrir la fuente de horno con papel de aluminio y hornear durante 40 minutos. Retire el papel de aluminio y hornee hasta que la parte superior est\u00e9 dorada y burbujeante, de 15 a 20 minutos. Deje enfriar por lo menos 10 minutos antes de servir.<br>\nConsejos para el futuro<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se puede montar la lasa\u00f1a hasta 2 d\u00edas antes de hornearla. Envuelva bien la bandeja para hornear en pl\u00e1stico y refrig\u00e9rela. Dejar que la lasa\u00f1a alcance la temperatura ambiente antes de hornearla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Espolvoree 1\/4 de taza de salchicha italiana desmenuzada cocida o carne de res molida dorada y cebollas picadas sobre cada capa de la mezcla de ricotta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">O esparcir 1\/2 taza de espinacas secas exprimidas, descongeladas y congeladas sobre cada capa de la mezcla de ricotta.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Lasa\u00f1a a los Cuatro Quesos\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/73fMxz3XblI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Para la salsa 2 cucharadas de aceite de oliva extra virgen 4 dientes de ajo medianos, machacados 2 latas de 830 ml de tomates de ciruela enteros, preferiblemente de San Marzano 1\/4 cucharadita de hojuelas de pimiento rojo trituradas; [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":893,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2652],"tags":[],"class_list":["post-602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vip-recetas"],"acf":[],"_links":{"self":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/comments?post=602"}],"version-history":[{"count":1,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/602\/revisions"}],"predecessor-version":[{"id":36264,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/602\/revisions\/36264"}],"wp:attachment":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media?parent=602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/categories?post=602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/tags?post=602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}