Recipe of Perfect Mexican Lasagna
Mexican Lasagna Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Mexican Lasagna” recipe we have found until now. This will be smell and look delicious.
Ingredients of Mexican Lasagna
- Make ready 6 of Poblano chiles Large Roasted or Hatch New - Mexican Green.
- Take 1/2 lb of Queso Fresco (Semi-soft, fresh Mexican cheese).
- Take 8 oz of Ricotta Cheese.
- Prepare 3 Cans of Media Crema (Table Cream) (2 for batter, 1 for serving).
- It’s 1.5 - 3 of Habanero Peppers (very spicy, tiny bright orange chiles).
- Prepare 2 of Eggs.
- You need 2 or 2 tbs of Chicken Bouillon Cubes Knorr.
- Take 2 TBS of Butter.
- It’s 2 of Corn Fresh husks.
- You need 2 of Cubed Zuchinni (or 1 Mexican Grey Squash).
- Take 2 Cloves of Garlic.
- Take 1 of Pasta Lasasgna Box.
- Make ready 8 oz of Mozzerella Cheese Shredded.
Mexican Lasagna instructions
- 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..
