yucatecan style lasagna recipe

Yucatecan Style Lasagna

BeefChorizoEP507

Yucatecan Style Lasagna

Lasaña Yucateca

Recipe Yield

8 servings

Cooking time

2 hours 15 minutes

Rate this recipe

4.84 from 6 votes

Ingredients

  • 1/4 cup olive oil
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 pound ground beef
  • 1 large red onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 green bell pepper finely chopped (about 1 cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons achiote paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups homemade chicken broth or store bought, divided
  • 1 cup light beer
  • 1 28-ounce can crushed tomatoes
  • 1 pound lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups Edam cheese grated

To Prepare

  • Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.
  • Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.
  • Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.
  • Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.
  • Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.
  • Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely. Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.
  • Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Comments

105comments inYucatecan Style Lasagna

  1. Diane Rodriguez

    Oct 22

    I made this for my family and they absolutely loved it. I’m Italian, so I usually make a typical lasagna, but this was such a nice, delicious change. Love your show and recipes!

    1. Pati Jinich

      Oct 27

      Thanks so much Diane, this is a huge compliment coming from an Italian lady, yay!

  2. Neil Johnson

    Feb 04

    I love you, Pati. I watch you every morning and have tried several of your recipes and they’re always a great hit. I just downloaded your Yucatan Style Lasagna. Can’t wait to make it. Thanks for your creativity and delicious meals.

    1. Pati Jinich

      Feb 04

      Thanks Neil for tuning in! You are going to LOVE the lasagna 😉

  3. luisfcastell@gmail.com

    Oct 05

    Thank you so much is really good thank you Patti,big hug for you

    1. Pati Jinich

      Oct 07

      Big hugs back, Luis!

  4. Mia T.

    Sep 19

    Patti, both my husband I LOVE your show! I just made this recipe (just watched the show on PBS where it was featured) and it’s now in the oven baking. Big concern… 1 pound of lasagne noodles is a LOT of noodles, and with all of the other ingredients only half that fits in my 9×13 pan (that I always use to make lasagne). I used three layers of noddles, but only single layers so now I have half a pound of noodles unused. What I don’t understand is if you put two or three noodles on top of each other to make a single layer in order to use the whole 1 lb. of noddles. I’m afraid this isn’t going to turn out since I only used 1/2 lb. of noodles.
    Thank you for keeping us hungry for more of your recipes and stories. Love watching you with your boys and your family and friends.

    1. Pati Jinich

      Oct 19

      Yes, it depends on the size and depth of your baking dish, Mia. So you can eyeball it. I do layer the noodles slightly. In any case, you need 2 to 3 layers of noodles and with the delicious filling it will turn out fantastic!

  5. Ann

    Sep 10

    Hola Pati. My husband can not eat hot spices or hot peppers. I will make him a separate dish from the rest of my family as we enjoy spicy hot dishes. Is the chorizo hot spicy and if so what would be a good substitute that is flavourful but not hot?
    Thank you

    1. Pati Jinich

      Sep 13

      Depends on the brand of chorizo…you can find some that are very mild, Ann.

  6. Anonymous

    Aug 30

    Hi Pati! My father is from Yucatan. I am hosting a meal for my siblings this weekend, My challenge is I am now vegetarian. Do you think I would be able to make this recipe using Soy chorizo and meatless ground?

    1. Pati Jinich

      Sep 03

      Give it a try, and let me know how it goes. Have a great time with your family!

  7. Joan Mulvihill

    Jun 02

    Made this last night. I’ve never seen a tray of lasagna go so fast. Awesome!

    1. Pati Jinich

      Jun 03

      Super! I’m so glad everyone enjoyed the lasagna, Joan.

  8. Marky Mark

    Apr 14

    OMG Patty! Watched the show where you made this and I had to have it. Finally made it today and it was fantastic! Thank you! Watch you on Create every weekend…keep up the great work, linda!

    1. Pati Jinich

      Apr 15

      Happy to hear you had to have it, Linda!

  9. Tammy Revis

    Mar 28

    Do you have a box set of videos

    1. Pati Jinich

      Mar 29

      I don’t….but you can find all of my videos on Amazon, Tammy: https://www.amazon.com/dp/B07L8N2ZX1/

  10. Jenn Martin

    Dec 25

    Making this for the second Christmas in a row. This is one of my favorite recipes. The beer, lime and orange juice give this dish depth and a robust flavor. You are my family’s absolute favorite chef and your recipes always bring us together. Thank you! Merry Christmas to you and your family!

    1. Pati

      Dec 26

      Aww thank you Jenn! say hi to your whole family for me.

  11. Kathleen Holmes

    Nov 04

    Just made this tonight for my family. Awesome Patti! We were singing praises to you! Thank you!

    1. Pati

      Nov 05

      Oh yay! Thank you Kathleen.

  12. Laura Tosto

    Oct 19

    Pati,
    Could I make and assemble the lasagna a day ahead and then bake off the next day or would the noodles get mushy?

    1. Pati

      Oct 19

      You can for sure make it a day ahead and then bake it the next day. Enjoy the lasagna, Laura!

  13. Betty Niccum

    Oct 13

    What noodles do you use for this lasagna? They are so large. I saw you cook them so I didn’t think they were the oven ready kind. Thank you Pati, I love your show.

    1. Pati

      Oct 15

      Thanks for tuning in, Betty! I used regular lasagna noodles.

  14. Steven L. Edwards

    Oct 13

    Pati, Your boys are incredibly blessed, and incredibly lucky that they have a mother that can cook like you. I hope they appreciate it; this is not how most families are configured!

    1. Pati

      Oct 17

      Aww thank you so much, Steven.

  15. Anonymous

    Sep 09

    I have to try this!!! Love your show Pati!!!

    1. Pati

      Sep 10

      Thanks for tuning in!

  16. Bill

    Sep 08

    Made this tonight. It was great! The aroma in the kitchen was torture as we waited for the dish to be completed. Interesting choice of edam cheese, but it sure worked. Good one, Pati!

    1. Pati

      Sep 10

      The smell is amazing…glad you enjoyed it, Bill.

  17. Danny Didinger

    Sep 06

    I love watching your show. Your great thank you for all your recipes. I also would like the recipe for you brittle it look so good.

    1. Pati

      Sep 11

      Thank you Danny! Here’s the recipe: https://patijinich.com/pati_2020/recipe/pepita-brittle/

  18. Cathy Gilchrist

    Jan 24

    Where can I purchase Achiote Paste? Love your enthusiasm and your show, if I can find ingredients.

    Blessings

    1. Pati

      Jan 25

      Try your local Latin or international super market…or online. And thank you for tuning in!

  19. Leticia serrano

    Oct 09

    QUE BUENA SE VEIA ESTA LASAGINA GRACIAS PATI POR DARNOS A TODOS LOS MEXICANOS NUEVAS IDEAS PARA NUESTRA COSINA AQUI EN ESTADOS UNIDOS YO SOY MEXICANA Y AMO NUESTRA GASTRONIMIA Y TANTOS PLATILLOS QUE NUESTRO PAIS TIENE YO VEO TU PROGRAMA SIMPRE PUEZ ME ENCANTA COSINAR AHORA QUE EMPESE DE NUEVO PUEZ ESTUBE MUY EMFERMA Y ESTOY DESABILITADA DE POR VIDA GRACIAS PATI POR TRAERNOS TANTOS DELISIOS MOMENTOS????⚘

    1. Pati

      Oct 30

      Mil gracias por tomarte el tiempo de escribirme este mensaje, Leticia! 🙂

  20. Caitilin

    Sep 03

    What a great dish! Love you and your passion for food. Saw you on our food network channel. Just made this for my family in Australia to celebrate Father’s Day. Mixed up the ricotta with chopped frozen spinach and Parmesan to increase the vegetable intake. We now want to learn a lot more about Mexican cuisine!

    1. Pati

      Sep 07

      I’m beyond happy to hear that you are excited to learn more about Mexican cooking Caitilin and that you loved the dish!

  21. Betty Rini

    Aug 15

    My 7 year old grandson loved this so much he wants him mom to make it for him all the time.

    1. Pati

      Aug 15

      That’s so awesome!

  22. Anthony

    Aug 02

    Hey Pati. my mum was trying to remember a similar recipe to this but it was vegan. she says she may have seen it on your tv show so is there like a similar recipe thats vegan and uses tortillas, cheese, pumpkin and burnt capsicum? these are the only things my mum remembers. thanks for your help

    1. Pati

      Aug 02

      Hi Anthony, you can make this recipe vegan if you like using your favorite meat substitute. If you are looking for a delicious pumpkin recipe, you can try my sweet pumpkin dish https://patijinich.com/pati_2020/recipe/pumpkin_in_piloncillo_syrup/

  23. Bec

    Jul 23

    Oh my goodness… chorizo in a lasagna yummo!!! I am soo looking forward to trying this.

    1. Pati

      Jul 26

      Hope you enjoy it Bec!

  24. Sally Melendez

    Jul 19

    Waooo I will try water in my mouth already

    1. Pati

      Jul 20

      Super!

  25. Kathryn

    Jul 19

    this sounds amazing have you ever used the oven ready lasagna noodles

    1. Pati

      Jul 21

      No…but give it a try and let me know how it goes.​

  26. Olga

    Jun 15

    The recipe was delish. Keep us posted with new ones. We love you show!❤

    1. Pati

      Jun 15

      Thank you Olga, keep an eye out for the season six recipes this fall!

  27. Ross

    May 30

    Pati, we have no achiote paste in our area so I looked up the ingredient on the website of a large discount department store located in most American cities.

    There were only three pastes on that website, but they all list ingredients that are written almost identically. The only variation is the word “spices” which could be anything.

    Is there any difference between brands or is it just the packaging that is different? Do you have a favorite brand?

    By the way, the photographer did a good job. I can almost smell and taste it from the photo 😉

    El Mexicano Spiced Seasoning Red Achiote Paste
    Annatto Seed, spices, Vinegar, Iodized Salt, Water, Granulated Garlic, Cornmeal, FD&C Red Color #40, Sodium Benzoate as a preservative.

    Chef Merito Achiote Seasoning Paste
    Annatto Seed, Spices, Vinegar, Iodized Salt, Water, Granulated Garlic, Corn Meal, FD&C Red Color 40, Sodium Benzoate as a Preservative.

    Milpas Pasta de Achiote
    Annatto Seed, Spices, Vinegar, Iodized Salt, Water, Granulated Garlic, Cornmeal, FD&C Red Color #40, Sodium Benzoate as a preservative.

    1. Pati

      Jun 02

      Ross you should look for one that says Yucatecan or from Yucatan. I hope you enjoy the achiote!

  28. Mary

    May 19

    Hola Pati,
    Is it possible if I can substitute instead of a light beer to make Yucatecan Style Lasagna?

    1. Pati

      May 19

      Claro! You can use wine or if you want no alcohol, try chicken, beef or veggie broth or water.

  29. Ruth A. Norman

    Apr 30

    I haven’t made the Yucatecan Style Lasagna as of yet. I haven’t been able to find the endam cheese. I would like to make it on cinco de mayo. Can some one tell me where I can find it or what cheese I can use it it’s place. I am from El Paso, Texas and I was raised on Mexican and soul food. Please help me please find this cheese or tell me a substitute?

    1. Pati

      May 08

      Gouda is a great substitute, or you can also use munster or monetary jack.

      1. ruth

        May 19

        Thank you so much concerning the cheese. I didn’t get to make the lasagna for cinco de mayo but I will be leaving my house in a few minutes to go and get that cheese and make it tomorrow for pot luck.

        1. Pati

          May 22

          Yay!

  30. Meg

    Mar 11

    Hola, Pati. I made this recipe exactly as written last week and it was fabulous. The leftovers were even better the next day. I added a little chicken broth for moisture and tightly covered it with aluminum foil to reheat in the oven. The recipe prompts an off-topic question about Edam cheese. A couple of months ago we were in Merida, Yucatan where I was served what appeared to be a slice from a round ball of mostly melted Edam filled with some kind of sausage mixture. The ball was sliced into appetizer serving portions with the cheese on the outside and sausage mixture on the inside, and we loved it. Do you have a recipe for something like that? How would you cook it to keep the round shape of the Edam cheese ball and to make sure the sausage is fully cooked? Thank you and viva Pati!

    1. Pati

      Mar 13

      Hola Meg, This is Queso Relleno, an iconic dish from the Yucatán. I don’t have a recipe for it yet on my site, but will try to have one soon…

      1. Meg

        Mar 17

        Yum! I’m looking forward to it!

        1. Becky Salinas

          Apr 09

          You wrap the cheese with cheesecloth to make it hold the shape… Then remove it before serving.

  31. Angel

    Feb 20

    Hola Pati a mi esposa y yo los encantó esta receta.

    1. Pati

      Feb 23

      Gracias Angel!

  32. Randy

    Feb 18

    Hola patti
    Shouln’t recipe be written “2/3 cup ricotta” rather than 2

    1. Pati

      Feb 24

      Randy, thank you for spotting that. It is 2 cups of ricotta cheese in total and then added in layers as the lasagna is built, 1/3 of a cup at a time.

  33. Brenda

    Feb 18

    What can i substitute for the beer. Thanks

    1. Pati

      Feb 24

      Hola Brenda, you can substitute the beer for wine…or beef, chicken, or veggie stock…or even water.

  34. Dave

    Feb 13

    When making this and the sauce has too much liquid, does the extra simmering time to reduce the sauce do anything to lessen the flavors?

    1. Pati

      Feb 16

      Hi Dave, Actually, simmering longer to reduce the sauce more will only increase the flavor. Go for it!

  35. Dave S.

    Feb 12

    Made this lasagna tonight. It turned out really tasty! Like another commenter, I had way too much liquid and had to simmer it for an extra 1/2 hour+ to thicken, and that was after leaving out 1 cup of the chicken broth. Probably will make the sauce ahead of time the next time, that ate up more time than I expected.

    1. Pati

      Feb 23

      So glad you liked it Dave!

  36. Rebecca

    Feb 11

    Hello Pati! I am planning to make this for my in laws on Valentine’s day, I am wondering what simple side dishes would go good with this? 🙂

    1. Pati

      Feb 16

  37. Claudia

    Feb 08

    Hi paty,what moment incorporated of light beer ?

    1. Pati

      Feb 09

      Hola Claudia, Once you have cooked the chorizo, beef, and vegetables in the casserole over medium-high heat, you pour the beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce the heat to medium and pour in the achiote paste mixture.

  38. Don Jr

    Jan 16

    We made this today and it was amazing. In our particular case there was way too much liquid. I left it uncovered on the stove for an hour and a half but still had to use a slotted spoon to scoop out the meat mixture. When I make this again I’ll probably use had the amount of broth called for and possibly a second tablespoon of tomato paste. This is a keeper for sure.

    1. Pati

      Jan 22

      Oh thanks Don! Maybe the meat sauce needed to thicken a bit more before layering the lasagna… or maybe the ricotta wasn’t as thick . It is th best thing t o adapt the recipes to your liking, stovetop/stove, and ingredients 🙂

  39. Elissa Poma

    Jan 16

    Pati, this is an amazing recipe! Many lasagnas are good but taste flat — this was multi-dimensional. It was my first time using achiote paste, which I love (and, in fact, the color is so rich that I’m thinking of painting an accent wall in my house that shade!). This has inspired me to do some other “fusion” lasagnas — thinking Peruvian-style next, with aji panca instead of achiote and perhaps pisco instead of beer? Thank you for your continued AWESOMENESS! Elissa

    1. Pati

      Jan 22

      Oh Elissa, a Peruvian lasagna sounds amazing!! I love what you say about the color of the achiote paste… it is my favorite color, in fact, that is the color of most walls in my house!

      1. Elissa Poma

        Mar 15

        Pati, I finally made a Peruvian lasagna and it was amazing! And I picked the wall color, too — putting it up this weekend. I’m not bold enough for a full room — starting with an accent wall. But I’m also designing the backsplash for my new kitchen, and it will also include “achiote.” -Elissa
        (PS — Thanks for supporting Monarch Week at Jose Andres’ Oyamel. I work at WWF and have been helping with the initiative — and going there for dinner tonight. We really appreciate your support of the initiative and our work to protect monarchs.)

        1. Pati

          Mar 16

          Good luck with painting this weekend! And I’m so happy to support Monarch Week!

  40. Selina

    Jan 14

    Beef or Pork chorizo

    1. Pati

      Jan 14

      Whatever you prefer, I use pork.

  41. Susan Smith

    Jan 13

    Making this tonight 🙂 I could never get the liquids to decrease and thicken. I finally added a thickener. Also, the only achiote I could find locally was a Goya product in packets. What should the equivalent be for the paste? It’s in the oven now, can’t wait for dinner! 🙂 https://uploads.disquscdn.com/images/5e756d88253ab50e5fe00088ade65925f3590026aee9020fb09e83a4dc555359.jpg

    1. Pati

      Jan 14

      Nice, good luck! here is information on achiote paste…. http://patijinich.com/pati_2020/2009/12/achiote_paste/

      1. Ross

        May 31

        Oops! That page can’t be found at the link provided about achiote_paste.
        http://patijinich.com/pati_2020/2009/12/achiote_paste/

  42. patricia helgerson

    Dec 03

    Excellent I’m totally going to make this! 🙂
    Gracias tocaya …

    1. Pati

      Dec 13

      Yay!

  43. patricia helgerson

    Dec 01

    Am I supposed to use the orange or lime juice? I don’t think Pati used either on her show…

    1. Pati

      Dec 03

      Yep! 3 tablespoons orange juice and 2 tablespoons of lime juice…

  44. kecee

    Nov 13

    I am a sucker for Yucatan inspired dishes and this one will not disappoint. I added two bay leaves to the sauce and two Coronas and half a cinnamon stick. I had to spend twice the time to reduce it but muy rico!

    1. Pati

      Nov 16

      Ohhhhh YUM!

  45. Mike Noonan

    Oct 29

    FIVE MINUTES AFTER WATCHING PATI!!!,…I SHARED WITH MY SON, WHO ALSO LOVES TO COOK AUTHENTIC MEXICAN DISHES?
    GRACIAS, PATI

    1. Pati

      Nov 01

      Yay! Thank you, Mike!

    2. Pati

      Nov 01

      Yay! Thank you, Mike!

  46. John Wilson

    Oct 24

    Reading the recipe, I wanted to check about the chorizo. I am used to mexican chorizo being raw, so one would not be able to chop it till cooked, but the instructions have you cooking it. I could see breaking up the chorizo, but not chopping it.

    1. Pati

      Nov 01

      Broken up by chopping or with your hands… however it is easiest for you to cook in the pan! 😉

      1. Luis Reyes

        Jan 24

        Just watched your show, I will definitely make this lasagna tomorrow. Looks amazing.

        1. Pati

          Jan 26

          Hola Luis! Thank’s for watching and I hope you like the lasagna!

    2. kecee

      Nov 17

      John you want Méxican chorizo not Spanish chorizo. Spanish chorizo is a hard sausage where as Méxican chorizo (sometimes it will be in a casing) but Méxican chorizo has more of the texture of raw hamburger meat and needs to be cooked. Spanish chorizo is more like a hard salami and is already cooked. I hope that helps.

      1. Pati

        Nov 22

        Thank you!!! =)

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