Cuban Sandwich Lasagna

Steps

1. 1

   Cook lasagna noodles

   • Bring a large pot of salted water to a rolling boil over high heat.
   • Add lasagna noodles and cook according to package directions until al dente (usually 8–10 minutes); they should be tender but still firm enough to handle without tearing.
   • Drain in a colander, then spread out on parchment paper or a baking sheet, lightly tossing with a small amount of oil to prevent sticking.
   • Set aside to cool to room temperature.

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   Ready when: Noodles are tender but still hold their shape and have no hard center when bitten

2. 2

   Prepare the sauce base

   • Melt butter in a medium saucepan over medium heat.
   • Add finely diced onion and minced garlic; sauté for 3–4 minutes until softened and fragrant, stirring frequently.
   • Sprinkle flour evenly over the mixture and whisk constantly for 1 minute to cook out the raw flour taste.
   • Gradually pour in the milk while whisking continuously to prevent lumps.
   • Add chicken broth, dried oregano, cumin, salt, and black pepper.
   • Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
   • Remove from heat and whisk in the yellow mustard until fully incorporated; the sauce will have a pale golden color and tangy mustard aroma.

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   Ready when: Sauce coats the back of a spoon, is pale golden with no lumps, and smells of mustard and oregano

   Tip: Whisk constantly when adding milk to prevent lumps from forming. If sauce becomes too thick, thin it with a splash of milk or broth.

3. 3

   Prep meats and pickles

   • If the roast pork is not already shredded, cut it into bite-sized pieces or shred using two forks until you have about 3 cups loosely packed.
   • Drain dill pickles thoroughly and pat very dry with paper towels to remove excess moisture; slice or chop into bite-sized pieces (about ¾ cup total).
   • Ensure deli ham slices are separated and ready for layering.

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   Tip: Drying the pickles thoroughly prevents the lasagna from becoming watery during baking.

4. 4

   Heat the ovenOven 375°F / 190°C

   • Position the oven rack to the middle level and preheat the oven to 375°F (190°C).
   • This typically takes 10–12 minutes.

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   Ready when: Oven displays 375°F (190°C) and has finished preheating

5. 5

   Layer lasagna components

   • Spread about ¾ cup of sauce evenly over the bottom of the 9×13 inch baking dish.
   • Arrange a layer of cooked pasta noodles (about 3–4 noodles, overlapping slightly to cover the bottom).
   • Spread another ¾ cup of sauce over the noodles.
   • Layer half of the shredded roast pork (about 1½ cups) evenly over the sauce, then add half of the deli ham (about 6 oz), scatter half of the diced pickles (about ⅜ cup), and sprinkle 1¼ cups of shredded Swiss cheese.
   • Repeat the layers in the same order: noodles, sauce (¾ cup), remaining pork, remaining ham, remaining pickles, and another 1¼ cups cheese.
   • For the final layer, arrange the last layer of noodles, spread the remaining sauce (about ¾ cup), and top with the remaining 1½ cups Swiss cheese, spreading to cover the entire surface evenly.

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   Ready when: Top layer is smooth and completely covered with cheese; all three internal layers are visible when viewing from the side

   Tip: Offset the noodle seams between layers for even cooking. Don't press down on layers too firmly, as this compacts them and prevents proper heating.

6. 6

   Bake lasagna coveredOven 375°F / 190°C

   • Cover the baking dish tightly with aluminum foil, shiny side facing down.
   • Place in the preheated 375°F (190°C) oven and bake for 25 minutes.
   • The foil prevents the top from browning too quickly before the interior heats through.

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   Ready when: Sauce bubbles slightly at the edges when you peek under the foil

7. 7

   Bake uncovered until goldenOven 375°F / 190°C

   • Carefully remove the foil and return the lasagna to the oven.
   • Bake for an additional 15–20 minutes until the top is light golden brown and the sauce bubbles vigorously at the edges.
   • The cheese should be melted and beginning to brown in spots.
   • An instant-read thermometer inserted into the center should read 165°F (74°C) for food safety.

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   Ready when: Top is light golden brown, cheese is melted and slightly browned in spots, sauce bubbles at edges, and internal temperature reaches 165°F (74°C)

8. 8

   Rest before serving

   • Remove from oven and let the lasagna rest at room temperature for 10 minutes before cutting and serving.
   • This allows the layers to firm up slightly so portions cut cleanly without falling apart.
   • Garnish with chopped fresh cilantro if desired.

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   Tip: Use a sharp, long knife dipped in hot water and wiped clean between cuts for neat portions.