Description
A delicious twist on a classic dish, combining slow-cooked birria beef with lasagna noodles and melted cheeses for a flavorful experience.
Ingredients
- 3 cups shredded birria beef (slow-cooked with chili peppers, garlic, onion, spices)
- 2½ cups birria consommé (reserve some for dipping)
- 9 lasagna noodles, cooked
- 3 cups shredded mozzarella cheese
- 1½ cups shredded Oaxaca or Monterey Jack cheese
- 1 cup ricotta or cottage cheese (optional layer)
- Fresh cilantro and diced onion for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Spread a spoonful of consommé at the bottom of a baking dish.
- Add a layer of cooked lasagna noodles on top.
- Spread a portion of the shredded birria beef over the noodles.
- If desired, add a layer of ricotta cheese.
- Sprinkle a mix of mozzarella and Oaxaca or Monterey Jack cheeses.
- Repeat this layering process until all ingredients are used, finishing with a generous layer of cheese on top.
- Drizzle ½ cup of consommé across the top to keep it moist.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
- Allow the lasagna to rest for 10 minutes before slicing.
- Garnish with fresh cilantro and diced onions.
- Serve hot with warm consommé for dipping.
Notes
Allow the birria beef to sit for a few minutes before shredding to maintain tenderness. Coat the baking dish with cooking spray to prevent sticking.
