Birria Lasagna
Birria lasagna merges Mexican braised beef with Italian pasta layers, creating a savory fusion dish where tender shredded birria beef, creamy ricotta, and melted mozzarella bake together in a richly seasoned consommé sauce.
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Birria lasagna merges Mexican braised beef with Italian pasta layers, creating a savory fusion dish where tender shredded birria beef, creamy ricotta, and melted mozzarella bake together in a richly seasoned consommé sauce.
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Separate the pre-cooked birria beef from its consommé. Shred the beef, making sure to remove any bones.
In a small cup, whisk together the cornstarch and cold water to create a slurry.
Pour the birria consommé into a pot and bring it to a simmer. Whisk in the cornstarch slurry and continue to cook until the sauce thickens.
Add the shredded birria beef back into the thickened consommé and stir until everything is well coated.
In a large bowl, prepare the cheese filling by combining the ricotta cheese, minced garlic, black pepper, chicken bouillon powder, chopped cilantro, chili oil, and about half of the shredded mozzarella cheese. Mix until well combined.
Preheat your oven to 375°F (190°C).
To assemble the lasagna, spread a thin layer of the birria sauce on the bottom of a large baking dish to prevent the noodles from sticking.
Place a layer of cooked lasagna noodles over the sauce.
Top the noodles with a generous layer of the birria meat mixture.
Add another layer of lasagna noodles, placing them in a criss-cross direction to the first layer for stability.
Spread the ricotta cheese mixture evenly over the noodles.
Sprinkle a layer of shredded mozzarella cheese over the ricotta.
Repeat the layers: noodles, birria meat, and mozzarella cheese, pressing down gently to compact, until the pan is full.
Finish with a final layer of the birria meat mixture and top with the remaining shredded mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake for 45 to 60 minutes.
Remove the lasagna from the oven and let it rest for at least 30 minutes before cutting and serving. This helps it set.
Garnish with fresh cilantro and serve with diced red onion, extra chili oil, and lime wedges on the side.
Cover and refrigerate up to 4 days, or freeze up to 3 months. Reheat covered at 350°F for 20–25 minutes (refrigerated) or 35–40 minutes (frozen) until heated through.
9x13 inch baking dish · stand mixer or large bowl (for ricotta filling)
Yes. Assemble the lasagna completely, cover, and refrigerate up to 24 hours before baking, or freeze up to 3 months. Add 10–15 extra minutes to baking time if baking from refrigerated.
Use traditional lasagna noodles (boiled according to package directions) or no-boil sheets. No-boil sheets are faster but require adequate moisture from the consommé sauce to soften properly.
Mix 2 tbsp cornstarch with 1/4 cup cold water to form a slurry, then stir into the warm consommé and simmer until thickened, about 2 minutes. This prevents a watery lasagna.
Mascarpone or a mixture of cream cheese and Mexican crema work as ricotta alternatives and add richness. Adjust garlic and cilantro to taste.
Bake until the top cheese is golden brown and the edges bubble gently, about 35–45 minutes at 375°F. A knife inserted in the center should show hot filling.
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