Huitlacoche Lasagna

María Fernanda Hernandez
A Mexican version of lasagna can be achieved by simply changing the filling of this classic dish. Huitlacoche Lasagna will delight you, and you will believe you are eating a typical Mexican dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 cups Manchego cheese, grated
  • lasagna pasta
  • 1/2 liters sour cream
  • 2 cloves garlic, chopped, for the huitlacoche
  • 1/4 onions, chopped, for the huitlacoche
  • 2 Jalapeño chiles, chopped, seedless, for the huitlacoche
  • 1 kilo huitlacoche, for the huitlacoche
  • epazotes, chopped, for the huitlacoche
  • 2 tablespoons vegetable oil, for the huitlacoche
  • 1/4 kilos tomatillo, for the sauce
  • 3 serrano chiles, for the sauce
  • 1/4 onions, for the sauce
  • 5 tablespoons fresh cilantro, for the sauce
  • 1 clove garlic, for the sauce
  • salt, for the sauce
  • 1/2 teaspoons dry chicken broth or bouillon, for the sauce
Preparation
1h
0 mins
Medium
  • Huitlacoche: in a skillet, heat the oil, fry the garlic, onion, and chile, then add the huitlacoche and epazote and let it cook for about 20 minutes.
  • Sauce: boil the chiles, onion, cilantro, garlic, chicken broth, and tomatillos. Blend and adjust seasoning.
  • In a baking dish, layer pasta, sauce, huitlacoche, cream, and cheese, and repeat until the dish is filled, finishing with a layer of lasagna.
  • Bake at 180°C until the cheese is golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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