Carnitas Lasagna
Slow-braised pork carnitas are folded into a silky white ragu, then layered between fresh pasta sheets with a creamy, spiced béchamel brightened by ají amarillo chile. It’s finished with a molten blend of Chihuahua and Mozzarella cheese, baked until golden and bubbling at the edges. As a side, arugula and dried cranberry salad with a honey and lemon dressing.
Nutritional facts
Protein
38g
Carbs
66g
Calories
726kcal
Fat
35.5g
Ingredients
Pork Shoulder, Whole Milk, Cayenne Powder, White Wine, Fennel, Dried Cranberries, Arugula, Orange Juice, Lemon Juice, Chipotle Pepper, Thyme, Thyme, Light Brown Sugar, Chicken Base, Lasagna Sheets, Clove, Kosher Salt, Onion, Sweet Paprika, Lemon Zest, Mozzarella Cheese, Garlic, Gum, Xanthan, Black Pepper, Garlic Powder, Onion Powder, Celery, Carrots, Extra Virgin Olive Oil, Butter, All Purpose Flour, Canola and Olive Oil Blend, Pepper, Chile, Aji amarillo, Puree, Instant Expresso Coffee, Raw Honey
Contains milk, eggs, wheat, soybeans, celery.
Reviews
4.3
Based on 200 reviews
Mel · 10/31/26
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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