Lasaña de Pollo y Cerdo (Chicken and Pork Lasagna)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cups milk
- 1 cup grated parmesan cheese
- 3 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 cup ketchup
- 2 cups grated carrots
- 1 red bell pepper finely chopped
- 5 cloves garlic minced
- 1 large yellow onion finely chopped
- freshly grated nutmeg to taste
- 4 tbs. unsalted butter
- lasaã±a de pollo y cerdo (chicken and pork lasagna) 2013 by erica dinho 9 comments i am so excited to share this recipe that i love so much with you today! thisâ lasagna de pollo y cerdo is flavorful, cheesy and pure comfort food. this is my aunt's consuelo lasagna recipe and one of my favorite dishes! this
- 1 lb. dried lasagna noodles4 bone-in chicken breast1 pou finely chopped2 cups grated carrots1 red bell pepper, finely chopped5 cloves garlic, minced3 cups chicken broth1/2 teaspoon ground cumin1/2 cup ketchup1 can (6 ounce) tomato pastesalt and pepper, to taste3 cups milk4 tbs. unsalted butter1/4 cup all-purpose
- 1 lb. dried lasagna noodles
- 4 bone-in chicken breast
- 1 pound pork loin
- 1 cup colombian aliã±os sauce (recipe here)
- 1 can (6 ounce) tomato paste
- 2 lbs. whole-milk mozzarella cheese shredded
- Carbohydrate 407.225455753404 g
- Cholesterol 4848.59094295617 mg
- Fat 917.246734133163 g
- Fiber 13.8459962529788 g
- Protein 1298.7171781672 g
- Saturated Fat 347.493634326759 g
- Serving Size 1 1 recipe (8404g)
- Sodium 12519.2297315873 mg
- Sugar 393.379459500425 g
- Trans Fat 83.2334509782891 g
- Calories 15344 calories
o cook the chicken and pork: Place the chicken and pork in a large pot add the water, salt and aliños sauce, cover it and let it simmer gently over medium heat for about 12 minutes. Remove the chicken from the pot and set aside. Keep cooking the pork for 10 minutes more. Remove the pork from the heat and let it cool before shredding. Bring a large pot full of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 12 minutes. Drain, immerse in cold water to cool and drain again. Lay the noodles on a towel and cover. Heat the oil and butter in a large skillet over medium heat. Add grated carrots, bell pepper and onions, and cook for about seven minutes. Add cumin, ketchup, tomato paste and let it heat. Add garlic and stir to combine. Add chicken broth, shredded pork and shredded chicken. Stir and let simmer over low heat for a bout 25 minutes. Meanwhile, in a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat. Position a rack in the upper third of an oven and preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil. Cover the bottom of the baking dish with a layer of the noodles. Spoon one-third of the white sauce over the noodles. Top with one-third of the pork-chicken mixture and then with one-third of the mozzarella cheese. Repeat the layering twice. Sprinkle the parmesan evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes, then cut into squares and serve. Remove the sauce from the heat.
