Description
Venezuelan Lasagna is a unique twist on classic comfort food, combining layers of pasta with a flavorful meat mixture, cheeses, and beans.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Stir in the cumin, paprika, salt, and pepper. Add the tomato sauce, black beans, and corn. Simmer for 5-10 minutes until heated through.
- While the meat mixture simmers, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a 9×13-inch baking dish, spread a thin layer of the meat mixture on the bottom. Layer 4 lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles, followed by a third of the mozzarella cheese. Repeat the layers: meat mixture, noodles, ricotta, and mozzarella. Finish with a final layer of noodles topped with the remaining meat mixture and the rest of the mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh cilantro or parsley if desired.
Notes
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or a mix of your favorite vegetables.
- Add a layer of spinach or kale for extra nutrients and flavor.
- You can also use whole wheat or gluten-free lasagna noodles for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Venezuelan Lasagna, comfort food, unique lasagna recipe