Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican lasagna. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mexican Lasagna is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mexican Lasagna is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have mexican lasagna using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Lasagna:
- Make ready 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
- Make ready 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
- Get 8 oz Ricotta Cheese
- Prepare 3 Cans Media Crema (Table Cream) (2 for batter, 1 for serving)
- Take 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles)
- Make ready 2 Eggs
- Make ready 2 or 2 tbs Chicken Bouillon Cubes Knorr
- Make ready 2 TBS Butter
- Prepare 2 Corn Fresh husks
- Make ready 2 Cubed Zuchinni (or 1 Mexican Grey Squash)
- Take 2 Cloves Garlic
- Make ready 1 Pasta Lasasgna Box
- Make ready 8 oz Mozzerella Cheese Shredded
Steps to make Mexican Lasagna:
- 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.
- Blend in 2 eggs until combined. Do not over beat. Set mixture aside.
- 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.
- 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!
- 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.
- 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.
- Top with mozzarella and serve with a side of media crema.
So that is going to wrap this up with this exceptional food mexican lasagna recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
