LasagnaBrazilianMedium

Feijoada Lasagna

Name: Feijoada Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 large (250 g) yellow onion, diced; 9 cloves (27 g) garlic cloves, minced; 1 lb (450 g) ground pork; 12 oz (340 g) smoked sausage (like kielbasa), sliced into ½-inch rounds; 2 tbsp (30 g) tomato paste; 2 cans (15 oz each) (850 g) black beans, canned and drained, drained well; 1 can (28 oz) (800 g) crushed tomatoes, canned; 1 cup (240 ml) beef broth; 2 leaves (2 g) bay leaves; 1 tsp (2 g) ground cumin; 1 tsp (2 g) smoked paprika; to taste kosher salt; to taste black pepper, freshly ground; 1 lb (450 g) fresh collard greens, coarsely chopped; ¼ tsp (½ g) red pepper flakes; 15 oz (425 g) ricotta cheese, whole milk; 3 cups (340 g) mozzarella cheese, shredded (not pre-packed if possible), divided: 1½ cups mixed into cheese layer, 1½ cups for topping; ¾ cup (75 g) Parmesan cheese, freshly grated, divided: 3 tbsp mixed into cheese layer, 3 tbsp for topping; 1 large (50 g) large egg; 1 lb (450 g) lasagna noodles, dried (not no-boil)

From the MyKitchenBank Kitchen

A bold fusion dish that layers the soul of Brazilian feijoada—black beans, smoked sausage, and pork braised with warm spices—with wilted collard greens and creamy ricotta, then bakes until golden and bubbly. Each bite delivers the smoky, savory comfort of feijoada tradition in lasagna form.

Prep: 30 min
Cook: 50 min
Wait: 1 hr 5 min
Total: 2 hr 25 min
Makes: 1 lasagna (8–10 slices)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

3 tbsp (45 ml) extra-virgin olive oil
For the feijoada filling
1 large (250 g) yellow onion, diced
9 cloves (27 g) garlic cloves, minced
For the feijoada filling
1 lb (450 g) ground pork
12 oz (340 g) smoked sausage (like kielbasa), sliced into ½-inch rounds
2 tbsp (30 g) tomato paste
2 cans (15 oz each) (850 g) black beans, canned and drained, drained well
1 can (28 oz) (800 g) crushed tomatoes, canned
1 cup (240 ml) beef broth
2 leaves (2 g) bay leaves
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
to taste kosher salt
to taste black pepper, freshly ground
For the collard greens
1 lb (450 g) fresh collard greens, coarsely chopped
¼ tsp (0.5 g) red pepper flakes
For the cheese mixture
15 oz (425 g) ricotta cheese, whole milk
3 cups (340 g) mozzarella cheese, shredded (not pre-packed if possible), divided: 1½ cups mixed into cheese layer, 1½ cups for topping
¾ cup (75 g) Parmesan cheese, freshly grated, divided: 3 tbsp mixed into cheese layer, 3 tbsp for topping
1 large (50 g) large egg
1 lb (450 g) lasagna noodles, dried (not no-boil)

Equipment (10)

Large pot (5-quart or 4.5-liter capacity)
Large skillet (10–12 inch / 25–30 cm)
Large mixing bowl
9×13-inch (23×33 cm) baking dish
Colander or strainer
Wooden spoon
Cutting board and knife
Aluminum foil
Parchment paper
Meat thermometer (optional but recommended)

Steps

Before you start

Preheat the oven to 375°F (190°C) about 15 minutes before you finish assembling
Cook lasagna noodles first and lay flat on parchment paper to prevent sticking
Prepare all vegetables and have ingredients ready (mise en place)
Drain canned black beans well to remove excess liquid

1
Cook lasagna noodles
- Bring a large pot of salted water to a rolling boil.
- Add 1 lb lasagna noodles and stir well to separate.
- Cook according to package directions (usually 8–10 minutes) until al dente—tender but with a slight firmness when bitten.
- Drain in a colander and lay out on parchment paper in a single layer to prevent sticking as they cool.
+ Show details− Hide details
Ready when: Pasta is tender but still slightly firm to the bite; no hard center remains
Tip: Lay noodles flat on parchment in a single layer—don't pile them in a container, as they'll stick together as they cool
2
Brown pork and sausage
- Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering.
- Add 1 large diced onion and 6 minced garlic cloves.
- Sauté for 2–3 minutes, stirring often, until the onion is softened and fragrant.
- Add 1 pound ground pork and 12 ounces sliced smoked sausage.
- Break up the pork with a spoon and cook, stirring occasionally, for 5–7 minutes until the pork is no longer pink, the sausage is browned, and the mixture registers 160°F on a meat thermometer.
+ Show details− Hide details
Ready when: Pork is no longer pink, sausage is deeply browned, and internal temperature reaches 160°F
Tip: Use a meat thermometer for accuracy: insert it into the thickest part of the meat mixture and ensure it reads 160°F throughout
3
Simmer the feijoada filling
- Add 2 tablespoons tomato paste and cook, stirring constantly, for about 1 minute until fragrant and slightly darkened.
- Add 2 cans (850g drained) cooked black beans, 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 2 bay leaves, 1 teaspoon cumin, and 1 teaspoon smoked paprika.
- Stir everything together well.
- Bring to a simmer, then reduce heat to medium-low.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce is thick and cohesive (not watery).
- Season with salt and black pepper to taste.
+ Show details− Hide details
Ready when: Sauce is thick and coats the back of a spoon; flavors are fully melded
Tip: If the filling is still watery after 20 minutes, continue simmering for another 5–10 minutes. A thin, watery filling will make the lasagna soggy
4
Cook the collard greens
- While the filling simmers, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add 3 minced garlic cloves and ¼ teaspoon red pepper flakes.
- Sauté for 30 seconds until very fragrant.
- Add 1 pound coarsely chopped collard greens and stir well to coat with oil.
- Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are completely wilted, very tender, and any excess moisture has evaporated.
- Season with salt and black pepper to taste.
+ Show details− Hide details
Ready when: Greens are soft and tender; no excess liquid remains in the pan
Tip: Don't skip evaporating the liquid—wet greens will release water into the lasagna and make it soggy and fall apart
5
Mix the cheese filling
- In a large bowl, combine 15 ounces ricotta cheese, 1½ cups (half of the total) shredded mozzarella, 3 tablespoons grated Parmesan, 1 large egg, and a small pinch each of salt and black pepper.
- Stir with a spoon until the mixture is smooth and well combined with no lumps.
- Don't overmix.
+ Show details− Hide details
Ready when: Mixture is smooth and homogeneous
Tip: The egg acts as a binder; make sure it's fully incorporated. Don't overmix or the mixture can become grainy and separate
6
Preheat oven to 375°FOven 375°F / 190°C
- Set your oven to 375°F (190°C).
- If you haven't already, do this now so the oven is ready when you finish assembling the lasagna.
+ Show details− Hide details
Ready when: Oven has reached 375°F (190°C)
Tip: Don't skip this step—assembling into a cold oven will result in uneven cooking and soggy noodles
7
Assemble the lasagna
- Spread a thin layer (about 1 cup) of the feijoada filling on the bottom of a 9×13-inch baking dish, covering the entire bottom.
- Top with 3–4 lasagna noodles, breaking them as needed to fit and cover completely.
- Spread about 1 cup of the remaining feijoada filling over the noodles.
- Spread half of the cooked collard greens evenly over the filling.
- Spread half of the cheese mixture over the greens.
- Repeat the layers: noodles, 1 cup filling, remaining greens, remaining cheese mixture.
- Top with a final layer of noodles.
- Spread any remaining filling (about ½ cup) thinly over the top noodles, or leave bare.
- Sprinkle the remaining 1½ cups mozzarella evenly over the top, then sprinkle the remaining 3 tablespoons Parmesan over the mozzarella.
+ Show details− Hide details
Ready when: Layers are even and all filling is distributed; top is topped with mozzarella and Parmesan
Tip: Don't press down hard on the layers as you build—they'll compress during baking and can become dense and mushy
8
Bake coveredOven 375°F / 190°C
- Cover the assembled lasagna tightly with aluminum foil.
- Place in the preheated 375°F (190°C) oven.
- Bake for 40–45 minutes until the edges are bubbling vigorously and the filling is hot throughout.
- You may see filling and sauce bubbling up slightly at the sides.
+ Show details− Hide details
Ready when: Edges are bubbling vigorously; filling is very hot (you may see bubbles around the sides)
Tip: The foil prevents the cheese from browning too quickly before the filling and layers heat through evenly
9
Finish baking until goldenOven 375°F / 190°C
- Carefully remove the foil and continue baking for 10–15 minutes until the top is golden brown and the cheese is bubbling throughout.
- The lasagna is done when you see cheese bubbling vigorously at the edges and the top is light golden brown with some deeper brown spots.
+ Show details− Hide details
Ready when: Top is golden brown; cheese bubbles vigorously at the edges; edges pull slightly from the sides of the dish
Tip: If the top begins to brown too quickly before the interior is hot, tent it again with foil and reduce oven heat to 350°F
10
Rest before serving
- Remove the lasagna from the oven and let it rest on the counter for 10 minutes.
- This crucial step allows the hot filling to set and firm up slightly, making the lasagna much easier to cut and serve cleanly.
- Cut into 8 pieces (or 10 for smaller portions).
+ Show details− Hide details
Ready when: Lasagna has cooled slightly and feels slightly firm when pressed gently
Tip: Resist the urge to cut right away—the lasagna will fall apart if it's too hot. A 10-minute rest makes all the difference

Good to know

Tips

Feijoada is all about smoky, savory depth. The combination of smoked sausage, cumin, and smoked paprika gives this lasagna its characteristic feijoada flavor. Don't skip the smoked paprika—it's essential.
Collard greens aren't just traditional in feijoada; they add both authentic flavor and important texture that prevents the dish from being too rich or monolithic. They're non-negotiable.
Don't make this lasagna watery. This is the #1 mistake. Make sure the feijoada filling is thick and coats a spoon, and the collard greens are completely dry before assembling. Excess liquid will make the noodles soggy and the lasagna will lose its structure.
Resting for 10 minutes is non-negotiable. Cutting the lasagna while it's piping hot will result in a mess. The rest lets the layers firm up just enough to hold together when you cut.

Make ahead

The feijoada filling can be made up to 2 days ahead. Cool completely, then store covered in the refrigerator. Reheat on the stovetop over medium heat until simmering before using, or use cold directly in the lasagna (it will need an additional 10–15 minutes of baking time). The assembled (unbaked) lasagna can be covered tightly with plastic wrap and refrigerated for up to 24 hours. Bake directly from the refrigerator; it may need an additional 10–15 minutes of covered baking time.

Storage & reheating

**Room temperature:** Up to 2 hours (covered loosely with foil). **Refrigerator:** Up to 4 days in an airtight container or covered tightly. Reheat covered in a 325°F (163°C) oven for 15–20 minutes until heated through, or microwave individual portions in 2-minute intervals. **Freezer:** Up to 3 months wrapped well in plastic wrap and then foil. Thaw overnight in the refrigerator, then reheat covered in a 325°F (163°C) oven for 20–25 minutes until heated through.

Substitutions

black beans, canned and drained → Pinto beans or kidney beans. Both work well for texture and flavor. Pinto beans will be earthier; kidney beans are firmer. Use the same amount (2 cans, drained).
smoked sausage (like kielbasa) → Chorizo, linguica, or Italian sausage. Chorizo adds more spice; Italian sausage is milder and less smoky. Use 12 ounces, sliced or crumbled. For a vegetarian version, omit both sausage and ground pork; increase beans to 3 cans and add 1 cup diced mushrooms sautéed with onion and garlic.
ground pork → Ground beef or ground lamb. Beef gives a slightly different flavor but works well. Lamb adds richness. Use the same amount (1 pound).
fresh collard greens → Kale, spinach, or Swiss chard. Kale will have a slightly bitter edge (nice in feijoada); spinach cooks faster (6–8 minutes) and is more delicate; Swiss chard is mild. Use the same amount by weight (1 pound).