Peruvian Causa Layer Lasagna
A modern take on causa limeña transformed into a baked lasagna. Layers of creamy ají amarillo–spiked yellow potato, fresh avocado, and tangy lime create a stunning dish that honors Peruvian tradition. Topped with a silky avocado cream and served warm or at room temperature, this dish is as visually striking as it is flavorful.
- Prep
- 35 min
- Cook
- 40 min
- Wait
- 20 min
- Total
- 1 hr 35 min
- Makes
- One 9×13-inch lasagna (6 generous servings)
Steps
Before you start
- Preheat oven to 375 °F (190 °C).
- Have all ingredients prepped and measured before assembling—the potato layers must be warm when assembled so they bind together.
- If ají amarillo paste is unavailable, substitute with a combination of 2 tsp turmeric and 1 tsp paprika mixed with 2 tbsp lime juice.
Boil potatoes until tender
- Cut unpeeled yellow potatoes into 1½-inch chunks.
- Place them in a large pot, cover with cold water, and add 2 tbsp kosher salt.
- Bring to a boil over high heat, then reduce to medium and simmer for 12–15 minutes, until a fork pierces the largest piece easily.
- Drain and let cool just enough to handle (they should still be warm).
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Ready when: Potatoes are very tender and break easily with a fork
Tip: Start with cold water so potatoes cook evenly throughout. Leave skins on for authenticity and texture.
Make ají amarillo potato filling
- While potatoes are still warm, peel them and pass through a potato ricer into a medium bowl (or mash very smoothly with a sturdy whisk).
- Add 3 tbsp ají amarillo paste, 4 tbsp fresh lime juice, 4 tbsp extra-virgin olive oil, 1 tsp kosher salt, and ¼ tsp white pepper.
- Fold gently with a rubber spatula until fully incorporated and creamy.
- The mixture should be smooth and vibrant yellow.
- Taste and adjust salt or lime juice as needed.
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Ready when: Filling is smooth, fully mixed, and creamy yellow with no streaks
Tip: Keep the potato warm while mixing so it absorbs the oil and lime juice evenly. A ricer creates the silkiest texture, but mashing works too.
Prepare avocado cream
- Scoop the flesh of 1 ripe avocado into a small bowl and add ½ cup sour cream, 2 tbsp fresh lime juice, 1 minced garlic clove, and ½ tsp kosher salt.
- Mash with a fork until smooth with just a few small chunks, or blend in a food processor for a silkier finish.
- Set aside.
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Ready when: Mixture is smooth and pale green, fully combined
Tip: Make this just before assembling so the avocado doesn't brown.
Assemble the lasagnaOven 375°F / 190°C
- Preheat oven to 375 °F (190 °C).
- Spread a thin layer (about ⅓ cup) of the warm ají amarillo potato mixture on the bottom of a lightly oiled 9×13-inch baking dish.
- Arrange a single layer of sliced avocado strips (using about ⅓ of the slices) over the potato layer, overlapping slightly.
- Spread another ⅓ of the remaining potato mixture evenly over the avocado.
- Repeat: avocado layer, then potato layer, using all avocado and potato.
- Top with the final ⅓ of the potato mixture, spread level.
- Pour or spread the avocado cream over the top, leaving a ½-inch border on the sides.
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Ready when: All layers are visible, avocado cream evenly distributed on top
Tip: Warm potato helps bind the layers and allows them to compress gently as they bake. If potato cools completely, briefly warm it in the microwave.
Bake until set and goldenOven 375°F / 190°C
- Place the lasagna in a preheated 375 °F (190 °C) oven for 35–40 minutes.
- The top should turn pale golden and the edges should pull slightly away from the sides of the dish.
- The filling should feel set but still creamy when a knife is inserted (it will continue to firm up as it cools).
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Ready when: Top is pale golden, edges pull slightly from the dish, and layers hold together when cut
Tip: Do not overbake; the filling should remain creamy, not dry. If the top browns too quickly, tent loosely with foil.
Rest and serve
- Remove from the oven and let rest at room temperature for 10–15 minutes.
- This allows the layers to set slightly and makes portioning cleaner.
- Cut into 6 pieces (3×2 grid) using a sharp knife wiped clean between cuts.
- Garnish with fresh cilantro if desired and serve with lime wedges on the side.
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Ready when: Lasagna is just warm, and slices hold their shape when lifted
Tip: Cleaning your knife between cuts prevents avocado from smearing the layers. Serve warm or at room temperature—both are delicious.
Good to know
Tips
- Use fresh limes, not bottled lime juice, for the brightest flavor—it makes a noticeable difference in both the potato and avocado layers.
- Ají amarillo paste is the authentic choice and widely available online or at Latin markets. Its fruity heat is essential to the dish's character.
- For the cleanest presentation, chill the assembled but unbaked lasagna for 1 hour before baking; the layers will be less likely to slip during assembly.
- This dish is equally delicious warm, at room temperature, or even lightly chilled. Prepare it hours ahead and serve it whenever suits your schedule.
Make ahead
Prepare the ají amarillo potato filling and avocado cream up to 1 day ahead and store in separate, covered containers in the refrigerator. Before assembly, gently reheat the potato mixture in the microwave in 30-second bursts until warm to the touch (it must be warm to bind properly). Assemble and bake as directed just before serving.
Storage & reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350 °F (175 °C) oven for 10–15 minutes, covered with foil, until warmed through. Do not freeze; the texture of the avocado will suffer upon thawing.
Substitutions
- ají amarillo paste (or concentrate) → 2 tsp turmeric mixed with 1 tsp paprika and 2 tbsp lime juice, stirred into the warm potatoes. Creates a similar golden color and mild heat, though without the exact Peruvian flavor profile.
- ripe but firm avocados → thinly sliced hearts of palm or cucumber (about 8 oz total), patted dry. A lighter, less rich alternative if fresh avocados are unavailable or overripe.
- sour cream → Greek yogurt or crema peruana if available. Adds tang and creaminess while keeping the Peruvian spirit of the dish.
- yellow potatoes (such as Yukon Gold), unpeeled → Yukon Gold or other waxy yellow potatoes (such as Yellow Finn or Peruvian fingerlings if available). Any creamy, non-starchy yellow potato will work; avoid russets, which become mealy.
