Colombian Arepa Lasagna

Steps

1. 1

   Chop vegetables and make hogao

   • Dice the ripe tomatoes into small chunks, removing any watery core.
   • Finely dice the yellow onion.
   • Mince the garlic.
   • Heat 2 tbsp olive oil in a medium saucepan over medium heat.
   • Add the diced onion and cook, stirring occasionally, for 5–7 minutes until soft and translucent.
   • Add minced garlic and cook for 1 minute until fragrant.
   • Stir in the diced tomatoes and 1 tsp ground cumin.
   • Simmer, stirring occasionally, for 12–15 minutes until the tomatoes break down and the sauce thickens.
   • The sauce should reduce to about 1.5–2 cups.
   • Season with ½ tsp salt.
   • Remove from heat.

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   Ready when: Tomatoes broken down and soft, sauce thickened and reduced, color deepened to reddish-brown

   Tip: Don't skip the 12–15 minute simmer—it lets flavors meld and concentrates the sauce, keeping it from tasting watery.

2. 2

   Mix chicken with hogao

   • In a medium bowl, combine 2.5 cups shredded cooked chicken with 1 cup of the prepared hogao sauce (reserve the remaining sauce for layering).
   • Stir in ½ cup chicken broth.
   • Mix well to combine.
   • Season with a pinch of salt and pepper to taste.
   • Set aside.

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   Tip: If your chicken is very lean, the broth keeps the filling moist and prevents it from drying out during baking.

3. 3

   Make and cook arepas

   • In a medium bowl, combine 2 cups arepa flour and 1 tsp salt.
   • Slowly add 2 cups warm water, stirring with a wooden spoon until a soft, uniform dough forms.
   • It should be slightly wetter than cornbread batter but not mushy.
   • Let the dough rest for 5 minutes to hydrate fully.
   • Heat a large cast-iron skillet or griddle over medium-high heat and lightly butter it (about 1 tbsp butter).
   • Divide the dough into 6 equal portions.
   • Working with one portion at a time, shape it into a ball in your hands, then gently flatten it into a disc about ½ inch (1 cm) thick and 4 inches (10 cm) in diameter.
   • Place on the hot skillet.
   • Cook for 5–6 minutes on the first side until lightly golden and slightly crispy.
   • Flip carefully and cook the other side for 5–6 minutes until golden and cooked through.
   • The arepas should feel slightly firm when pressed.
   • Transfer to a plate.
   • Repeat with remaining dough, re-buttering the skillet as needed.
   • You will have 6 cooked arepas.
   • Once cooled enough to handle (about 5 minutes), carefully slice each arepa in half horizontally with a serrated knife to create 12 thin discs.
   • Work slowly to avoid crumbling.

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   Ready when: Golden on both sides, slightly crispy exterior, cooked through with no raw dough in the center

   Tip: Keep consistent thickness when flattening (about ½ inch)—uneven arepas cook unevenly. Don't press too hard while cooking, or they'll turn dense.

4. 4

   Layer arepas and fillingOven 350°F / 175°C

   • Preheat your oven to 350°F (175°C).
   • Lightly oil a 9×13-inch (23×33 cm) baking dish (or use non-stick spray).
   • Spread a thin layer of the remaining hogao sauce on the bottom (about ¼ cup).
   • Arrange 5–6 arepa discs over the sauce, overlapping them slightly to cover the bottom without leaving gaps.
   • Top with half of the chicken mixture (about 2 cups), spreading it evenly.
   • Sprinkle ¾ cup shredded mozzarella over the chicken.
   • Add another layer of 5–6 arepa discs, then top with the remaining chicken mixture.
   • Sprinkle another ¾ cup mozzarella.
   • Finish with a final layer of 2–3 arepa discs.
   • Top with the remaining ¾ cup mozzarella (total cheese should be about 2.25 cups distributed across three layers).

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   Tip: Slightly overlapping the arepa discs ensures even coverage and prevents filling from leaking out the sides during baking.

5. 5

   Bake until bubblyOven 350°F / 175°C

   • Place the assembled lasagna in the preheated 350°F (175°C) oven.
   • Bake, uncovered, for 25–30 minutes until the cheese is melted and bubbly around the edges and the top is light golden brown.
   • If the top is browning too quickly before the cheese fully melts (after about 15 minutes), loosely tent with aluminum foil for the remaining time.

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   Ready when: Cheese melted and bubbly, edges golden brown, cheese starting to brown in spots

   Tip: If you see browning before the center cheese melts, lower the oven rack position or tent with foil to slow browning.

6. 6

   Rest and add avocado topping

   • Remove the lasagna from the oven and let it rest for 5 minutes.
   • This allows the layers to set slightly so they don't fall apart when serving.
   • While the lasagna is still warm, peel and pit the avocados.
   • Slice them lengthwise into thin slices.
   • Arrange the avocado slices on top of the hot lasagna in an attractive pattern.
   • Sprinkle fresh cilantro (if using) over the avocados.
   • Add a pinch of salt and pepper to taste.
   • Serve warm.

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   Tip: Add the avocado just before serving so it stays fresh, creamy, and bright green, not warm and soft.