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
36g
Carbs
64g
Calories
740kcal
Fat
38g
Ingredients
Pork Shoulder, Orange Juice, Lasagna Sheets, Arugula, Mozzarella Cheese, Whole Milk, Lemon Juice, Fennel, White Wine, Extra Virgin Olive Oil, Onion, Carrots, Dried Cranberries, Celery, Raw Honey, All Purpose Flour, Butter, Light Brown Sugar, Garlic, Kosher Salt, Canola and Olive Oil Blend, Onion Powder, Garlic Powder, Instant Expresso Coffee, Chicken Base, Thyme, Chipotle Pepper, Lemon Zest, Sweet Paprika, Thyme, Pepper, Chile, Aji amarillo, Puree, Cayenne Powder, Clove, Black Pepper, Gum, Xanthan
Contains milk, eggs, cereals containing gluten, wheat, soybeans, celery.
Reviews
4.3
Based on 112 reviews
Laurie · 03/09/26
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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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