Roast tomato, red tomato, and serrano chili, blend with plenty of cilantro and a small piece of onion, strain and fry with a little oil, and season with chicken bouillon powder.
Divide the sauce into two portions, add chicharrón to the first, reserve the second.
In a baking dish, first put butter, then a little sauce, add a layer of lasagna, chicharrón with sauce, cream, Manchego cheese, and double cream.
Repeat until the baking dish is full, and on the last layer sprinkle with pieces of dry chicharrón and Manchego cheese.
Cover with aluminum foil.
Cook for 45 minutes at 180 degrees in the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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