How to Make Bobby Flay Mexican Lasagna

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mexican lasagna. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mexican Lasagna is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mexican Lasagna is something that I’ve loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Mexican Lasagna:

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

Instructions 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.

So that’s going to wrap it up for this exceptional food mexican lasagna recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!