Spicy Lasagna Recipe with Pork & Green Chili Cumin
Switch things up with this spicy lasagna recipe which gives traditional lasagne a Latin makeover. Start with Barilla® Oven-Ready Lasagne sheets to get this fusion pasta dinner idea off to a quick start. Green chiles, cilantro and cumin pack flavor and heat into this pulled pork baked pasta delight. Plus, the leftovers make it a gift that keeps on giving.
Pork & Green Chili Cumin LasagnaServes: 9
Prep Time: 20 minutes
Cook Time: 1 hour
9 Barilla® Oven-Ready Lasagne noodles
10 cans (4 oz. each) chopped green chiles, drained (about 5 cups)
1 cup loosely packed cilantro
1 tablespoon ground cumin
1 lb. cooked pulled pork, shredded (about 4 cups)
1 can (28 oz.) no-salt-added black beans, rinsed
8 oz. panela cheese or queso fresco, coarsely crumbled
½ cup shredded Chihuahua or mozzarella cheese
1. Preheat oven to 375°F.
2. Combine chiles, cilantro and cumin in blender. Blend 30 seconds.
3. Spread 1/3 of chile sauce in bottom of 13x9-inch baking pan sprayed with nonstick spray. Top with 3 oven ready lasagna sheets, half each of pork, beans and panela cheese, and 1 cup sauce. Repeat layers. Top with remaining 3 lasagna noodles and sauce. Cover tightly with foil.
4. Bake pasta 1 hour or until heated through, uncovering and topping with shredded cheese during the last 10 min. Let stand 10 min. before cutting.
Photo Credit: Lou Manna