Lasagna with salsa

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 879, total fat 52 G., saturated fats 24 G., proteins 46 G., carbohydrates 60 G., fiber 7 G., cholesterol 141 mg, sodium 1235 mg, sugar 8 G.

This lasagna with pork, mushrooms, spinach, ricotta, and a ton of melting cheese will captivate everyone with its rich flavor. A tomato salsa with poblano peppers and jalapeños adds a Latin American twist, making it a perfect substitute for classic Italian marinara sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lasagna

450 g ricotta
2 x 280g packages frozen chopped spinach, thawed and squeezed out
1 egg
1 tsp ground cumin
0.5 tsp salt + more to taste
3 tablespoons of vegetable oil
3 tablespoons of butter
450 g of minced pork
0.5 tsp cayenne pepper
450 g of mushrooms, thinly sliced
3/4 cup finely grated Parmesan
Freshly ground black pepper
Tomato salsa
18 no-boil lasagna noodles, about 450g
450 g thin slices of fresh mozzarella

Tomato salsa

1 poblano pepper, seeded and chopped
Half a small red onion, coarsely chopped
1 jalapeño, seeded and chopped
2 cloves of garlic
900 g plum tomatoes, seeds removed and coarsely chopped
Juice of 2 limes
Half a bunch of cilantro, leaves only
2 tablespoons of vegetable oil
Salt and ground black pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Creamed spinach:

In a medium bowl, combine the ricotta, spinach, egg, cumin, and salt and set aside. In a large skillet, heat 3 tablespoons of vegetable oil and 3 tablespoons of butter over medium-high heat.

Add ground pork and cayenne pepper and cook until meat is browned, about 5 to 7 minutes.
Mushrooms:

Transfer the meat to a bowl and add the mushrooms to the pan. Cook for another 5 minutes until cooked through. Return the meat to the pan, add 0.5 cups of Parmesan cheese, season with salt and pepper to taste, then transfer the filling to a bowl and set aside.

Tomato salsa:

Combine all ingredients in a food processor and blend until smooth. Season with salt to taste.
Line the bottom of a 22x32cm baking dish with one-third of the salsa, then 6 noodles, overlapping them to cover the entire bottom. Then add and spread half of the ricotta-spinach mixture, half of the meat filling, and a layer of mozzarella. Add another third of the salsa, 6 noodles, the remaining ricotta-spinach mixture, and the remaining meat filling.
Finally, add the last 6 noodle sheets and top with the remaining salsa. Top with the remaining mozzarella slices and the remaining Parmesan. Season with salt and pepper to taste.
Bake, covered, for 45 minutes. Increase the oven temperature to 220°C, remove the lid, and bake for another 15 minutes or until golden brown.