Dominican Caribbean Yuca Lasagna with Sofrito Chicken and Roasted Eggplant

Name: Dominican Caribbean Yuca Lasagna with Sofrito Chicken and Roasted Eggplant
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: dominicana
Ingredients: 2 lb peeled yuca, cut into chunks; 1 1/2 tsp salt; 2 tbsp butter; 1/2 cup whole milk; 1 lb cooked shredded chicken; 2 tbsp vegetable oil; 1 cup chopped red onion; 1/2 cup chopped Dominican sweet pepper; 1 tbsp minced garlic; 2 tbsp tomato paste; 1 cup crushed tomato; 1 tsp dried oregano; 1/2 tsp black pepper; 1 tbsp white vinegar; 14 oz eggplant, sliced lengthwise; 6 oz shredded mozzarella cheese; 4 oz grated or finely crumbled frying cheese; 1/4 cup chopped fresh cilantro

An original recipe inspired by Dominican flavors: soft layers of mashed yuca, sofrito-braised chicken, roasted eggplant, melted cheese, and a touch of cilantro. It is comforting, flavorful, and perfect for a family meal.

30 minPrep

60 minCook

90 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g peeled yuca, cut into chunks (for the base and capas)
8 g salt (divided)
30 g butter (for the yuca)
120 ml whole milk (tibia)
450 g cooked shredded chicken (preferiblemente muslo or pechuga)
30 ml vegetable oil (divided)
120 g chopped red onion (for the sofrito)
60 g chopped Dominican sweet pepper (without semillas)
12 g minced garlic
30 g tomato paste
240 g crushed tomato
2 g dried oregano
1 g black pepper (divided)
15 ml white vinegar
400 g eggplant, sliced lengthwise (of 1 berenjena large)
180 g shredded mozzarella cheese
120 g grated or finely crumbled frying cheese
16 g chopped fresh cilantro

Nutrition facts

per serving

468 kcal

Calories

31 g

Protein

29 g

Carbs

25 g

Fat

4 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 400°F / 200°C. Lightly grease a baking dish about 9 x 13 inches with a little of the vegetable oil.
2
2. Place the yuca in a large pot with enough water to cover it and add half of the salt. Cook over medium heat until very tender, 25 to 30 minutes. Drain, remove the tough inner fibers if needed, and mash the yuca with the butter, warm milk, and a pinch of black pepper until thick and smooth.
3
3. While the yuca cooks, arrange the eggplant slices on a tray, brush them with 1 tablespoon of the vegetable oil, and season with a pinch of salt and black pepper. Roast at 400°F / 200°C for 18 to 20 minutes, turning halfway through, until tender and lightly golden.
4
4. In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the red onion and sweet pepper for 3 to 4 minutes. Add the garlic and cook 30 seconds more.
5
5. Stir in the tomato paste, crushed tomato, dried oregano, white vinegar, the remaining salt, and the remaining black pepper. Cook for 2 minutes, stirring, to concentrate the sofrito flavor.
6
6. Add the cooked shredded chicken to the skillet and mix well so it absorbs the sauce. Cook for 5 to 7 minutes, until the filling is juicy but not watery. Remove from the heat and add half of the chopped fresh cilantro.
7
7. Lower the oven temperature to 375°F / 190°C. Spread a thin layer of mashed yuca on the bottom of the baking dish. Add half of the sofrito chicken, then a layer of roasted eggplant, and sprinkle with some of the mozzarella and frying cheese.
8
8. Repeat with another layer of mashed yuca, the remaining chicken, the remaining eggplant, and more cheese. Finish with the remaining yuca and top the surface with the rest of the mozzarella and frying cheese.
9
9. Bake the lasagna at 375°F / 190°C for 25 to 30 minutes, until the cheese is fully melted and the top is lightly golden. For more color, broil for 2 to 3 minutes, watching closely.
10
10. Let rest for 10 minutes before slicing. Finish with the remaining chopped fresh cilantro and serve hot.

Chef tips

For cleaner slices, let the lasagna rest for the full 10 minutes. If the yuca feels too dry while mashing, add 1 or 2 extra tablespoons of warm milk.

Substitutions

You can use shredded turkey instead of chicken. If frying cheese is unavailable, substitute a mildly salty semi-firm cheese that melts moderately. Cilantro can be replaced with parsley, though the flavor will be less Caribbean.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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