Puerto Rican Lasagna (Lasaña Puertorriqueña) (continuation) (Submitted by Elvira Espada)
How to Make (continuation):
8. Your ground beef or ground turkey should be browning, please add tomato sauce. Stir and mix it well. 9. Add pasta sauce little by little stirring, then smashing and twisting so your pieces are nice and small. 10. Add the rest of the pasta sauce, stir and keep the flame on low. 11. It’s time to drain the water from your lasagna pasta shells. 12. I like to run cool water through because you’ll be handling the lasagna shells now to create the layers in your pan. 13. Preheat your over to 400; you can set a timer for 45 minutes.
Time to create your lasagna
1. Bring over the baking dish and start the first layer of pasta shells – layer 3 pieces across. 2. Grab a large spoon and fill it with meat. 3. Lay meat on top of the first layer of pasta shells. 4. Now sprinkle mozzarella cheese all over top of the meat. 5. Time for layer 2—lay three more pasta shells over the meat and cheese 6. Fill our spoon with meat and lay meat all over the second layer of pasta (you may need to do this a few times) 7. Sprinkle a generous amount of mozzarella cheese over the meat. 8. Time for layer 3, layer three more pasta shells over the meat and cheese. 9. Spread meat all over layer 3. 10. Spread a generous amount of mozzarella cheese over the meat. TIP: For formal events, I add an additional layer with only sauce and cheese on the top and for garnish, some parsley. This is totally up to you. 11. Cover your baking dish with aluminum foil and put it in the oven for about 35-40 mins. 12. You're Done! Please let it set outside of the oven for at least 10-15 minutes before serving.
Behind the Recipe:
Why do I call it Puerto Rican Lasagna you ask? Well, years ago, I found that I didn’t react well to Ricotta cheese, which is traditionally in lasagna. I loved making lasagna for the family, but had to find a way that it wouldn’t make me sick. So, I tried eliminating the ricotta and making it slightly different. Everyone loved it. I get requests for it at every event—it is a staple for Thanksgiving and Christmas. I hope you enjoy it as much, also. Buen Provecho!
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