Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mexican lasagna. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mexican Lasagna is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Mexican Lasagna is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook mexican lasagna using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Lasagna:
- Make ready 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
- Prepare 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
- Prepare 8 oz Ricotta Cheese
- Get 3 Cans Media Crema (Table Cream) (2 for batter, 1 for serving)
- Take 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles)
- Prepare 2 Eggs
- Get 2 or 2 tbs Chicken Bouillon Cubes Knorr
- Make ready 2 TBS Butter
- Get 2 Corn Fresh husks
- Get 2 Cubed Zuchinni (or 1 Mexican Grey Squash)
- Make ready 2 Cloves Garlic
- Get 1 Pasta Lasasgna Box
- Take 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’s going to wrap this up for this special food mexican lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
