Mexican Lasagna
Mexican Lasagna

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mexican lasagna. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mexican Lasagna is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Mexican Lasagna is something which I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Mexican Lasagna:
  1. Make ready 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
  2. Take 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
  3. Make ready 8 oz Ricotta Cheese
  4. Make ready 3 Cans Media Crema (Table Cream)  (2 for batter, 1 for serving)
  5. Prepare 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles)
  6. Make ready 2 Eggs
  7. Make ready 2 or 2 tbs Chicken Bouillon Cubes Knorr
  8. Make ready 2 TBS Butter
  9. Take 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. Take 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 is going to wrap this up with this exceptional food mexican lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!