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Chef Paula DaSilva of 1500°, Miami Beach's chic farm-to-table eatery, created this updated and deconstructed lasagna recipe using flavors from her native Brazil. Ever had pasta with peaches and cotija? Take a leap of faith.

Chef Paula DaSilva of 1500° in the Eden Roc Renaissance hotel, Miami Beach’s chic farm-to-table eatery, created this modern deconstructed lasagna recipe using flavors from her native Brazil. Ever had pasta with peaches and cotija? Take a leap of faith.

It’s a great way to use up leftover pulled pork, or you can make the pork the day of — she kindly provided her technique. Much of this recipe can be prepared ahead of time, sealed in plastic bags, frozen and heated up to create impressive meal in no time flat. Pre-made pasta sheets, which you can buy at any Italian market, have never been so useful.