Birria Lasagna : Cheesy, Slow-Cooked & Made for Dipping
This Birria Lasagna is a mashup masterpiece—slow-cooked, spiced birria layered with gooey cheese and tender noodles, then baked until bubbling. Serve it with a side of consommé for dipping, and you’ve got a flavor-packed showstopper that turns traditional lasagna on its head. It’s bold, beefy, and unforgettable.
- Prep Time: 20 minutes (plus birria cook time)
- Cook Time: 35–40 minutes
- Total Time: 5 minute
- Yield: 8 1x
Ingredients
3 cups shredded birria beef (slow-cooked with chili peppers, garlic, onion, spices)
2½ cups birria consommé (reserve some for dipping)
9 lasagna noodles, cooked
3 cups shredded mozzarella cheese
1½ cups shredded Oaxaca or Monterey Jack cheese
1 cup ricotta or cottage cheese (optional layer)
Fresh cilantro and diced onion for garnish
Instructions
Preheat Oven: Set to 375°F (190°C).
Layer: In a baking dish, spread a spoonful of consommé. Add a layer of noodles, birria meat, ricotta (if using), and shredded cheeses. Repeat until all ingredients are used, finishing with a generous layer of cheese on top.
Pour Over: Drizzle ½ cup of consommé across the top to keep it moist.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
Serve: Rest 10 minutes before slicing. Garnish with cilantro and onions. Serve hot with warm consommé for dipping.
Nutrition
- Calories: 480 kcal
- Fat: 28 g
- Carbohydrates: 26 g
- Protein: 30 g