Cheesy Quesabirria Lasagna with Consommé Dip Tips, FAQ & printable recipe

Tips for success

To achieve the best presentation, use a sharp, serrated knife to cut the lasagna. Wipe the blade clean between cuts to ensure every slice has clean, defined layers. Serving with a small cup of hot consommé is not just for tradition; it allows guests to dip their bites, adding moisture and an extra punch of flavor to every mouthful.

If you are preparing this for a larger group, you can assemble the lasagna in two smaller baking dishes instead of one large one. This allows for faster cooking and ensures each dish gets a perfectly crispy cheese top. Remember to adjust the baking time slightly if the dishes are smaller, checking for the signature golden-brown cheese color and bubbling edges.

Variations

• Spicy Habanero Twist: Add finely minced fresh habanero peppers to the birria beef before layering for an extra kick of heat. Ensure the peppers are distributed evenly to keep the spice balanced throughout the lasagna.
• Roasted Vegetable Fusion: Incorporate layers of roasted poblano strips or sautéed mushrooms with the beef to add earthy depth and extra texture. These vegetables pair beautifully with the consommé and Oaxaca cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the dish is completely cooled before covering and refrigerating to prevent condensation.

Freezer

Freeze individual portions in airtight, freezer-safe containers for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a 350°F (175°C) oven until hot throughout, or microwave in 1-minute intervals until the cheese is melted and the center is heated to 145°F (63°C).

Store any leftovers in an airtight container to maintain moisture. The lasagna will keep well in the refrigerator for up to three days.

For longer storage, you can wrap individual portions tightly in plastic wrap and then foil, keeping them in the freezer for up to one month. This makes for an excellent quick lunch or dinner when you need something comforting and flavorful on short notice.

You can assemble the entire lasagna up to 24 hours in advance. Simply keep the assembled dish covered in the refrigerator until you are ready to bake.

If baking from cold, add approximately 10 to 15 minutes to the total cook time to ensure the center reaches the required 145°F (63°C). This is a fantastic way to save time on busy days while still enjoying a fresh, oven-baked meal.

Serving ideas

Serve the lasagna warm, directly from the baking dish. Place a generous slice on each plate and garnish immediately with the prepared fresh cilantro and diced white onion.

Provide a small side bowl of warm red chili consommé for every person, allowing them to dip their slice as they eat. A final squeeze of fresh lime juice over the top adds a necessary acidity that brightens the rich, savory flavors.

Consider pairing this dish with a simple side salad of crisp greens and a light vinaigrette to balance the richness of the lasagna. The acidity of the salad complements the spicy birria and creamy cheese perfectly.

Ensure the consommé remains hot throughout the meal, as the contrast between the hot, crispy lasagna and the warm, spicy dip is the key to the ultimate dining experience for this fusion creation.

Frequently asked questions

Recipe card

Cheesy Quesabirria Lasagna with Consommé Dip

Prep 20 minCook 28 minRest 5 minTotal 53 minServes 8

Ingredients

• 2 cups red chili consommé, for dipping and layering
• 1 box lasagna sheets, cooked al dente
• 700 grams shredded braised beef birria
• 400 grams shredded Oaxaca cheese
• fresh cilantro, for serving
• white onion, for serving
• fresh lime juice, for serving

Instructions

1. Preheat the oven to 390°F (195°C). Pour the red chili consommé into a shallow bowl. Quickly dip each cooked lasagna sheet into the consommé until lightly coated, ensuring the noodles absorb the rich, spicy flavor before layering.
2. Start with a layer of consommé-dipped lasagna sheets at the bottom of the 9x13 inch baking dish. Spread a portion of the shredded braised beef birria evenly over the sheets, followed by a generous layer of shredded Oaxaca cheese. Repeat the layers until all ingredients are used, finishing with a final layer of cheese.
3. Place the baking dish in the preheated oven and bake for 28 minutes. The lasagna is ready when the cheese is melted and the edges are crisp and golden brown. Ensure the internal temperature of the beef reaches 145°F (63°C) and let the dish rest for at least 3 minutes. Garnish with diced white onion, fresh cilantro, and a squeeze of lime juice before serving with hot consommé on the side.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

38 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.