Dominican Creole Yuca Lasagna with Sofrito Chicken and Roasted Eggplant

Name: Dominican Creole Yuca Lasagna with Sofrito Chicken and Roasted Eggplant
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Cuisine: Dominicana
Ingredients: 2.2 lb peeled yuca, cut into chunks; 1 3/4 tsp salt; 3 tbsp butter; 1/2 cup milk; 1.5 lb skinless chicken breast; 2 tbsp vegetable oil; 1 cup red onion; 3/4 cup Dominican sweet peppers; 6 cloves garlic; 2 tbsp tomato paste; 1 cup crushed tomato; 3/4 cup chicken broth; 1 tsp dried oregano; 1/2 tsp ground cumin; 2 tbsp sour orange juice; 1.4 oz green olives; 14 oz eggplant; 1 tsp black pepper; 2 1/4 cups shredded mozzarella cheese; 1/4 cup fresh cilantro

An original recipe inspired by Dominican flavors: layers of mashed yuca with butter, chicken stewed in creole sofrito, roasted eggplant, melted cheese, and a touch of oregano and olives. Baked until juicy and golden, it combines the comfort of lasagna with ingredients deeply rooted in Dominican cooking.

30 minPrep

55 minCook

85 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1000 g peeled yuca, cut into chunks (for cocer and majar)
10 g salt (divided, or to taste)
45 g butter (for the yuca)
120 ml milk (tibia, for suavizar the yuca)
700 g skinless chicken breast (cut diced small)
30 ml vegetable oil (divided)
150 g red onion (chopped en cubitos)
90 g Dominican sweet peppers (chopped)
18 g garlic (majado or chopped)
30 g tomato paste (for enriquecer the sauce)
240 ml crushed tomato (base of the sauce)
180 ml chicken broth (for the guiso)
2 g dried oregano (divided)
1 g ground cumin (for the chicken)
30 ml sour orange juice (or mezcla of orange and lima)
40 g green olives (slices)
400 g eggplant (thinly sliced of 1 cm)
2 g black pepper (or to taste)
220 g shredded mozzarella cheese (for the capas and the gratinado)
15 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

492 kcal

Calories

34 g

Protein

31 g

Carbs

25 g

Fat

4 g

Fiber

27 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 sheet and also a baking dish about 33 x 23 cm (13 x 9 in).
2
2. Place the eggplant on the baking sheet, brush it with 1 tablespoon of the vegetable oil, season with a pinch of salt and black pepper, and roast for 20 minutes at 400 °F / 200 °C, turning halfway through, until tender and lightly browned. Set aside.
3
3. Meanwhile, cook the yuca in a large pot with plenty of water and half of the salt for 25 to 30 minutes, until very tender. Drain, remove any fibrous cores if needed, and mash with the butter and warm milk until smooth and thick. Keep covered and set aside.
4
4. In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the red onion, sweet peppers, and garlic; sauté for 3 to 4 minutes until softened.
5
5. Add the chicken, the remaining salt, cumin, half of the oregano, and a little more black pepper. Cook for 5 to 6 minutes, stirring, until the chicken is no longer pink.
6
6. Stir in the tomato paste, crushed tomato, chicken broth, sour orange juice, and green olives. Cook over medium heat for 10 to 12 minutes until you have a thick but juicy stew. Turn off the heat and mix in half of the fresh cilantro.
7
7. Lower the oven temperature to 375 °F / 190 °C. To assemble, spread a thin layer of mashed yuca on the bottom of the dish. Top with a layer of roasted eggplant, then half of the stewed chicken and some of the mozzarella cheese.
8
8. Repeat with another layer of mashed yuca, another layer of eggplant, the remaining stewed chicken, and more mozzarella cheese. Finish with a final layer of yuca, sprinkle with the remaining oregano, and cover with the remaining mozzarella cheese.
9
9. Bake for 25 to 30 minutes at 375 °F / 190 °C, until the cheese is fully melted and browned around the edges. For deeper color, broil for 2 to 3 more minutes, watching closely.
10
10. Let the creole lasagna rest for 10 minutes before slicing. Finish with the remaining fresh cilantro and serve hot.

Chef tips

For cleaner slices, let the dish rest for 10 to 15 minutes before serving. If the mashed yuca feels too dry, add 1 or 2 extra tablespoons of warm milk.

Substitutions

You can use boneless chicken thighs instead of breast. Mozzarella can be replaced with Monterey Jack or another good melting cheese. If sour orange is unavailable, use half orange juice and half lime juice.

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
View on Amazon
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
View on Amazon
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
View on Amazon