Mexican Lasagna
Mexican Lasagna

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mexican lasagna. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mexican Lasagna is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Mexican Lasagna is something that I have loved my entire life. They’re fine and they look wonderful.

Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Mexican Lasagna. this link is to an external site that may or may not meet accessibility guidelines.

To get started with this recipe, we must prepare a few ingredients. You can have mexican lasagna using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Lasagna:
  1. Prepare 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
  2. Make ready 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
  3. Prepare 8 oz Ricotta Cheese
  4. Prepare 3 Cans Media Crema (Table Cream)  (2 for batter, 1 for serving)
  5. Prepare 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles)
  6. Make ready 2 Eggs
  7. Get 2 or 2 tbs Chicken Bouillon Cubes Knorr
  8. Get 2 TBS Butter
  9. Make ready 2 Corn Fresh     husks
  10. Get 2 Cubed Zuchinni (or 1 Mexican Grey Squash)
  11. Make ready 2 Cloves Garlic
  12. Prepare 1 Pasta Lasasgna     Box
  13. Take 8 oz Mozzerella Cheese Shredded

If you are looking to make a hearty, healthy meal, look no further. Try this easy Mexican Lasagna recipe with the layering concept of traditional Italian. Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and. How to make Mexican lasagna with lasagna noodles?

Steps to make Mexican Lasagna:
  1. In the blender or food processor, combine de-seeded roasted green chiles, queso fresco, ricotta cheese, media crema, habanero peppers (de-seeded and chopped) and chicken bouillon until creamy.  Add salt, pepper and garlic salt to taste.
  2. Blend in 2 eggs until combined. Do not over beat. Set mixture aside.
  3. In buttered pan, cook husked corn and chopped squash on medium heat for about 12 minutes. Add pressed garlic when squash is soft. Turn off and set aside to cool.
  4. Pre-boil pasta until al-dente. Drain pasta and cool with water for handling. Quickly arrange lasagna noodles on a flat plate. The half cooked pasta will harden if you don't move fast!
  5. Combine creamy green chili mixture with cooked squash and corn.  Alternate layers of pasta and creamy chile-cheese filling in 2 small, non-stick spray coated lasagna pans.
  6. Cook for 30 min at 35" degrees and an additional 10 min at 250 degrees. I used 2 pans, a 13x9 inch pan and an 8x8 inch pan.
  7. Top with mozzarella and serve with a side of media crema.

Making Mexican lasagna is very simple. Made this against my better judgment. I've made other versions of Mexican Lasagna, none of which have ever called for pasta sauce and mozzarella cheese. Our Mexican Lasagna gives the classic pasta dish a festive makeover using corn tortillas and enchilada sauce the whole family Nutritional Information. Servings Per Recipe Turn Taco Tuesday into Taco-Style Mexican Lasagna Tuesday.

So that is going to wrap it up for this exceptional food mexican lasagna recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!