Cubano Sandwich Mac and Cheese Lasagna
A cheesy lasagna inspired by a cubano with pork, ham, mustard, and pickles
Servings: 6 people
Calories: 599kcal
Ingredients
Sauce
- 3 tablespoons butter
- 1/2 small onion minced
- 2 tablespoons flour
- 2 cups milk
- salt and pepper
- 1 tablespoon dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons whole grain mustard
Lasagna
- 1/2 pound lasagna noodles cooked to package instructions
- 1 cup cooked pork *see note
- 1/2 pound sliced ham
- 1 cup pickle slices
- 6 oz swiss cheese
- 4 oz jack cheese
Instructions
Make the sauce
- Note about the pork- Ideally this would be pork shoulder marinated in mojo seasoning and roasted until almost falling apart. As a substitute, you could use any leftover pork that has been either shredded or sliced super thin
- In a heavy bottom pot, melt the butter and add the onions. saute for about 5 minutes to soften.
- Whisk in the flour until it is smooth. Cook about 3-5 minutes until it darkens by a shade or two.
- Whisk in the milk. Season with salt and pepper. Bring to a simmer and reduce the heat. Simmer for a few minutes while stirring so it thickens.
- Allow to cool for 5 minutes. Whisk in the mustards. See blog post above for a note about the mustards
Make the Lasagna
- Preheat oven to 350
- Add a little sauce to the bottom of a baking dish
- Top with a layer of noodles, then a layer of ham. Next a layer of pork, then pickles, then cheese. Top evenly with some of the sauce and repeat until you have filled the baking dish. Mine was 4 layers of pasta with 3 layers of fillings in between.
- Bake at 350 for 30 minutes or until bubbling and slightly browned on top.
- Allow to cool for 10 minutes before slicing and serving.
Nutrition
Calories: 599kcal | Carbohydrates: 39g | Protein: 35g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 1013mg | Potassium: 486mg | Fiber: 2g | Sugar: 6g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 531mg | Iron: 2mg