Birria Lasagna with Chipotle Ricotta

• •3 cups shredded Cooked Birria de Res
• •1.5 cups Birria Consommé (from cooked birria)
• •9 sheets Oven-Ready Lasagna Noodles
• •15 ounces Whole Milk Ricotta Cheese
• •1 peppers, minced Chipotle Peppers in Adobo Sauce
• •1 teaspoon Adobo Sauce (from can of chipotles)
• •1 tablespoon Fresh Lime Juice
• •1 cup, chopped (divided) Fresh Cilantro
• •1 teaspoon, or to taste Salt
• •1 teaspoon, or to taste Black Pepper
• •2 cups, shredded Oaxaca Cheese (or Monterey Jack blend)
• •2 tablespoons, finely diced (for garnish) Red Onion
• •4 Lime Wedges

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch or similar sized baking dish.

2. 2

   Prepare the Chipotle Ricotta: In a medium bowl, combine the ricotta cheese, minced chipotle peppers, adobo sauce, fresh lime juice, half of the chopped cilantro (about 2 tablespoons), salt, and black pepper. Mix thoroughly until well combined. Taste and adjust seasoning if needed.

3. 3

   Prepare the Birria: Ensure your birria de res is shredded and warm. Warm the birria consommé gently in a small saucepan or microwave; it should be hot enough to help soften the noodles during baking. Skim any excess fat from the consommé if desired.

4. 4

   Assemble the Lasagna: Spread about 1/4 cup of the warm birria consommé evenly on the bottom of the prepared baking dish.

5. 5

   Place 3 lasagna noodles over the consommé, slightly overlapping if necessary to cover the bottom of the dish.

6. 6

   Evenly spread half of the chipotle ricotta mixture over the noodles.

7. 7

   Layer half of the shredded birria de res over the ricotta.

8. 8

   Sprinkle with about 3/4 cup of the shredded Oaxaca cheese.

9. 9

   Repeat the layers: Place 3 more lasagna noodles, then the remaining chipotle ricotta, followed by the remaining shredded birria, and another 3/4 cup of shredded cheese.

10. 10

    Top with a final layer of 3 lasagna noodles. Pour the remaining birria consommé evenly over the top, ensuring the noodles are well moistened. Sprinkle with the remaining 1/2 cup of shredded Oaxaca cheese.

11. 11

    Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the noodles are tender.

12. 12

    Rest and Serve: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set and prevents it from falling apart. Garnish with the remaining chopped cilantro, finely diced red onion, and serve with lime wedges on the side.

Chef's Tips

• 💡Quality Birria is Key: This recipe relies heavily on the flavor of your birria. Using homemade birria de res or high-quality store-bought birria will yield the best results.
• 💡Don't Skip the Consommé: The birria consommé is crucial for both flavor and moisture, helping to cook the oven-ready noodles and infuse every layer with rich birria taste.
• 💡Adjust Spice Level: If you prefer less heat, start with just one chipotle pepper. For more spice, add an extra pepper or a bit more adobo sauce to the ricotta.
• 💡Resting Time is Essential: Allowing the lasagna to rest after baking is vital for clean, well-defined slices. It helps the cheese and other ingredients set.
• 💡Cheese Choices: While Oaxaca cheese offers a great melty texture and mild flavor, a blend of Monterey Jack and a touch of mozzarella also works wonderfully.