Yucca Lasagna

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 1 hr

Yucca Dough
4 lbs of yucca
2 eggs, well beaten
2 bars of butter, slightly melted
4 tablespoon of parmesan cheese
6 cups of mozzarella cheese

Picadillo or Stuffing
1½ of ground beef, pork, chicken or turkey
2 tablespoons of recaito blend
1/2 Maggi chicken bouillon
½ cup of water
1/3 cup of red wine (drinking type)
¼ teaspoon of freshly squeezed black pepper
1 tablespoon of oil
1 tablespoon of Hunt's tomato paste

TIP: If yucca is cold, place them in a bowl with tap hot water for a few minutes. Peels comes off easier
TIP: Yucca is tender when a fork goes through. If you like it very tender, the fork will part it as you insert it


Heat oven to 350 degrees

Remove bark from yucca with a knife. Cut in half and remove the thick fiber found in the center of the yucca

Rinse well

In a pot, boil yucca with a ½ tablespoon of salt until tender (about 20 minutes)

In large skillet, heat oil and sauté onions, green pepper and garlic

Add the ground meat and sauté. Add the water and, tomato paste, chicken bouillon & pepper and stir

Once meat is cooked (10-15 minutes). Set aside to cool

In a mixing bowl mash the warm yucca, add butter, eggs and cheese. Mix well until smooth

Pour a layer of the yucca mixture in a baking dish (9X9) then a layer of meat, mozzarella and another layer of yucca. Then sprinkle some mozzarella on top

Bake @ 350 degrees for 35-40 minutes