Mex-Italian Lasagna

October 24, 2018
1 Ratings
Photo by Brian Coppola
  • Prep time 1 hour 30 minutes
  • Cook time 40 minutes
  • Makes 16 servings
Author Notes

I tried a cauliflower-based noodle layer a while back, and that was good, but not quite sturdy enough for holding the layers together. So this time I just defaulted to a pack of low-carb tortillas, cut in half to be able to match up with the square sides of a baking dish. And the rest was improvised anyhow. —Brian Coppola

What You'll Need
  • 1.25 pounds ground Italian sausage
  • 6 sweet Italian sausages; roasted and sliced
  • 2 large Vidalia onions, chopped
  • 28 ounces DOP Pomodoros
  • 18 ounces tomato paste
  • 16 ounces ricotta
  • 7 ounces mozzarella
  • 7 ounces Mexican blend cheese
  • 3 ounces parmesan shredded
  • 30 ounces low sodium black beans, drained
  • fennel seeds
  • cumin seeds
  • ground cumin
  • chili powder
  • cilantro
  • 1 pound 24 5-inch low carb tortillas, slices in halfs
  1. caramelize the onion in EVOO at med to med-hi heat and add them to a food processor
  2. add the ground pork to the pan and brown it, adding fennel and cumin seeds
  3. add the tomatoes, paste, and spices, process to a fine chunk
  4. ladle some of the sauce into the pork; mix and continue to heat
  5. add the beans to the pork; add more sauce, spices as needed, and continue to heat
  6. combine the ricotta with the parmesan and mozzarella
  7. assemble: spoon a layer of sauce into the bottom of two 9-inch baking dishes, add a layer of tortillas, the spoon and spread half of the ground pork and bean mixture into each; top with another layer of tortillas, and spread half of the cheese mixture over each; distribute the sausage slices into the cheese layer, cover with a last layer of tortillas. Top with sauce and the Mexican cheese blend. Sprinkle with Cilantro.
  8. Cook with a Al foil tent for 30 minutes at 400F, then uncovered for another 10 minutes. Remove and let sit for 5 minutes before slicing.

See what other Food52ers are saying.

0 Reviews