Peruvian-style Lasagne

Ingredients

While the original Italian lasagne is traditionally made with layers of pasta, meat sauce, and cheese, our Peruvian-style lasagne incorporates Peruvian ingredients and flavors. We substitute the meat sauce with a spicy ají amarillo sauce, use queso fresco instead of mozzarella, and add Peruvian spices and herbs to enhance the dish's taste. We alse have the original recipe for Lasagne, so you can check it out.

• 12 lasagne sheets 12 lasagne sheets
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons ají amarillo paste 2 tablespoons ají amarillo paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 200g (7 oz) queso fresco, crumbled 200g (7 oz) queso fresco, crumbled
• 1 cup (240ml) grated Parmesan cheese 1 cup (240ml) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagne sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Break up any large chunks with a wooden spoon.
5. 5.
   Stir in the ají amarillo paste, cumin powder, paprika, dried oregano, salt, and pepper. Cook for another 2 minutes.
6. 6.
   Pour in the beef broth and simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   Stir in the evaporated milk and simmer for an additional 5 minutes.
8. 8.
   In a greased baking dish, layer the lasagne sheets, followed by a layer of the beef mixture, crumbled queso fresco, and grated Parmesan cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
9. 9.
   Cover the baking dish with aluminum foil and bake for 25 minutes.
10. 10.
    Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
11. 11.
    Let the lasagne cool for a few minutes before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Ají Amarillo Paste — Ají amarillo paste is a key ingredient in Peruvian cuisine. It adds a unique spicy and fruity flavor to the dish. If you can't find ají amarillo paste, you can substitute it with a combination of yellow bell pepper and a spicy chili pepper, such as habanero or serrano.
• Queso Fresco — Queso fresco is a mild and crumbly cheese commonly used in Peruvian cooking. If you can't find queso fresco, you can substitute it with feta cheese or ricotta cheese.
• Evaporated Milk — Evaporated milk adds richness to the sauce. If you prefer a lighter option, you can use low-fat evaporated milk or substitute it with regular milk.

Tips & Tricks

• To save time, you can prepare the ají amarillo sauce in advance and store it in the refrigerator for up to a week.
• For a spicier lasagne, add some chopped rocoto peppers or a few dashes of hot sauce to the beef mixture.
• If you prefer a vegetarian version, you can replace the ground beef with cooked lentils or a mixture of sautéed mushrooms and spinach.
• Serve the lasagne with a side of Peruvian salsa criolla, a refreshing onion and tomato salad.
• Leftover lasagne can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Peruvian-style lasagne hot, straight from the oven. Garnish each serving with fresh cilantro for a pop of color and added freshness. Accompany the lasagne with a side of Peruvian salsa criolla and a simple green salad dressed with a tangy vinaigrette.

Presentation advice

To make the lasagne visually appealing, cut it into individual portions and transfer each piece to a plate using a spatula. Garnish with a sprig of fresh cilantro on top. Serve on colorful plates or dishes that highlight the vibrant colors of the dish.