My family loves it; we call it lasagna because of the layers of pasta, and between the layers, we fill it with the traditional Uchepo, which are tamales made from tender corn.
A 15-centimeter mold or baking dish is greased with butter. Preheat the oven to 180º C.
The soup is made the same way as the traditional one, only less broth or water is added, and it is allowed to dry a little.
The uchepos are cut into thin pieces and fried in oil with butter.
In the mold, a layer of noodles (should be hot) is placed, the uchepos are arranged so that there is no space between them, then cream and cheese are added, and the same operation is repeated; it should end with uchepo, cream, and cheese, and bake for 10 to 15 minutes until gratinated.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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