RECIPE CATEGORIES
MyLatinDelights.com
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
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
INSTRUCTIONS
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
Enjoy!
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