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 Oaxaca cheeses, baked until golden and bubbling at the edges.
Nutritional facts
Protein
39g
Carbs
75g
Calories
780kcal
Fat
35g
Ingredients
Instant Expresso Coffee, Chihuahua Cheese, Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, All Purpose Flour, Butter, Carrots, Celery, Onion Powder, Garlic Powder, Black Pepper, Garlic, Sweet Paprika, Onion, Kosher Salt, Clove, Lasagna Sheets, Chicken Base, Light Brown Sugar, Thyme, Thyme, Chipotle Pepper, Lemon Juice, Orange Juice, Fennel, White Wine, Cayenne Powder, Whole Milk, Pork Shoulder
Contains milk, eggs, cereals containing gluten, wheat, soybeans, celery.
Reviews
4.6
Based on 5 reviews
I could eat this every week. So delicious.
Vincent · 12/09/25
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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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