Italian lasagna is one thing… but lets just toss that to the wind, and try my mexican lasagna. Made super easy, by using del real premade carnitas, it makes your week night prep that much easier. And I can tell you, if I’m not cooking mexican food from scratch than I’m swapping out with del real. I’ve used them for years, long before I ever partnered with them.

Mexican lasagna is kinda like the best parts of enchiladas, smothered in cheese, layered with meat and queso fresco. This is seriously one of the best dinners… and bonus?!? You can totally make it all ahead, and refrigerate before baking… which makes it perfect for say, a superbowl party, tailgate, or potluck. Anything that you can make ahead of time, is a win in my book.

Ingredients:

2 cups tomato sauce

2/3 cup water

1 Tbsp sugar

1 tsp white wine vinegar

1 tsp chili powder

3/4 tsp salt 1/8 tsp cayenne

1/4 tsp white pepper

1 1/2 tsp cumin

1 1/2 tsp smoked parika

1 tsp granulated garlic

2 tsp balsamic vinegar

1 Tbsp ghee

10 oz cotija cheese

1/2 sour cream

1 egg

1 1/2 Tbsp fresh chopped oregano

1/2 tsp salt

2 Tbsp avocado oil

2 garlic cloves, minced

1/4 onion, minced

1 can 4oz hatch green chilis

1 carton del real carnitas

9 fajita sized tortillas

shredded jack cheese

shredded cheddar jack mix

4 oz sliced black olives

Directions:

Preheat oven to 400.

Add tomato sauce, water, sugar, white wine vinegar, chili powder, salt, cayenne, white pepper, cumiin, paprika, and garlic to a medium sauce pan.

Bring to a boil.

Once boiling, turn down sauce and let simmer for 30 minutes.

Remove from heat and whisk in balsamic vinegar and ghee.

Set sauce aside.

While sauce is simmering, in a medium bowl, whisk together queso fresco, sour cream, egg, fresh oregano, and 1/2 tsp salt. Set aside.

Heat a skillet to medium-high heat.

Add avocado oil and heat until shimmering. Add minced garlic, onions, and hatch chili. Sauté until onions begin to soften.

Add in del real carnitas. Sauté, stirring often, until carnitas crisps up. Turn off heat.

I like to use a round braiser for this lasagna, because it lends itself well to round tortillas.

Ladle a small amount of red sauce in the bottom of the braiser.

Pour the rest of the sauce over the carnitas mixture, and stir to combine.

Cover the bottom of the brasier with 3 tortillas, 2 full sized, and 1 that you’ve torn apart, and placed separately to make sure a layer is formed.

Cover tortillas with 1/2 of the carnitas mixture.

Spread a layer of shredded jack cheese over carnitas.

Place another layer of 3 tortillas over the jack cheese.

Top tortillas with all of the queso fresco mixture.

Place another layer of 3 tortillas.

Top with the remaining carnitas.

Cover the carnitas with shredded cheddar jack until covered.

Top with sliced olives.

Bake for 30 minutes or until lasagna is bubbly and cheese is golden.