Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mexican lasagna. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Mexican Lasagna is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Mexican Lasagna is something which I have loved my whole life. They’re fine and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Mexican Lasagna:
- Take 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
- Get 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
- Prepare 8 oz Ricotta Cheese
- Make ready 3 Cans Media Crema (Table Cream) (2 for batter, 1 for serving)
- Make ready 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles)
- Make ready 2 Eggs
- Take 2 or 2 tbs Chicken Bouillon Cubes Knorr
- Prepare 2 TBS Butter
- Take 2 Corn Fresh husks
- Make ready 2 Cubed Zuchinni (or 1 Mexican Grey Squash)
- Make ready 2 Cloves Garlic
- Prepare 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’s going to wrap this up for this special food mexican lasagna recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!