Spicy Lasagna Recipe with Pork & Green Chili Cumin

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 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 Lasagna

Serves: 9
Prep Time:  20 minutes
Cook Time:  1 hour

Ingredients
10 cans (4 oz. each) chopped green chiles, drained (about 5 cups)
1 cup loosely packed cilantro
1 tablespoon ground cumin 
9 Barilla® Oven-Ready Lasagne noodles
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

Directions
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

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies