Birria Lasagna
Seared beef braised in red birria salsa until fall-apart tender, layered with noodles, creamy béchamel, cilantro, and cheese, then baked golden. Bold fusion comfort food.
Equipment
- 1 | Dutch oven | for braising
- 1 | Baking dish | 9x13 inch
- 2 | Forks | for shredding
- 1 | Ladle |
- 1 | Large pot | for noodles
Ingredients
- 2 | lbs | beef chuck | cut into chunks
- 2 | cups | red birria salsa |
- 1 | cup | water |
- 2 | | bay leaves |
- 12 | | lasagna noodles |
- 2 | cups | béchamel sauce |
- ½ | cup | fresh cilantro | chopped
- 2 | cups | shredded cheese | mozzarella or blend
Instructions
- Sear the beef chunks in a hot Dutch oven until browned.
- Add birria salsa, water, and bay leaves.
- Cover and braise until the beef is fall-apart tender.
- Shred the beef with two forks and keep moist with cooking liquid.
- Cook lasagna noodles until al dente and drain.
- Layer noodles, béchamel, shredded beef, cilantro, and cheese in a baking dish.
- Repeat layers and finish with a thick cheese topping.
- Bake at 375°F until golden and bubbly.
- Rest 10 minutes, slice, and serve.
Notes
Braise the beef a day ahead for easier assembly.
Store leftovers covered in the fridge for up to 3 days.
Reheat individual slices in the oven or microwave.
Freeze unbaked lasagna tightly wrapped for up to 2 months.
Store leftovers covered in the fridge for up to 3 days.
Reheat individual slices in the oven or microwave.
Freeze unbaked lasagna tightly wrapped for up to 2 months.