Mexican Lasagna Recipe 415 Food

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown turkey, drain (if necessary).
• Add seasoning packet, onion, tomato sauce and salsa.
• Simmer 5-7 minutes.
• Combine cottage cheese and egg in small bowl.
• Spray 9 x 13 pan with cooking spray.
• Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
• Bake at 350°F for 25 minutes.
• Let stand 10 minutes before serving.

MEXICAN LASAGNE

Steps:

• Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.
• For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
• Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.
• For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.
• Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.
• Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.
• Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.
• Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.
• Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.
• Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

SMOTHERED MEXICAN LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
• In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
• Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
• Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

MAKE-AHEAD MEXICAN LASAGNA

Steps:

• In a large skillet over medium heat, cook garlic, onion, ground beef, chili powder and cumin for 10 minutes until beef is browned and completely cooked.
• Drain if necessary.
• Stir in beans; set aside.
• Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.
• Place 1 1/2 tortillas in the bottom of lightly oiled 8 cup rectangular baking dish, overlapping slightly.
• Top with half each meat mixture, sour cream mixture and tomato sauce mixture.
• Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hour.
• Bake in 350F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos; bake for 5 minutes.

MEXICAN LASAGNA

Steps:

• Chop chicken into small pieces. Toss chicken with some of the salsa and some of the cheddar.
• Cut tortillas into 6 pieces each. Pour a little salsa in the bottom of a 9x13 pan (this recipe makes 2 pans) and layer some tortillas on the bottom to cover.
• Spread chicken/cheese mixture on the tortillas. Top with another layer of tortillas.
• Repeat layers. Spread extra salsa on the top, then sprinkle with cheese.
• Bake at 350 for 30 minutes. Let sit for 10 minutes before cutting.

MEXICAN LASAGNA

Steps:

• Boil lasagna noodles according to package directions. Drain and set aside.
• Combine cottage cheese and egg in a small bowl, and stir to mix well. Set aside.
• Place the ground beef in a large nonstick skillet over medium heat.
• Cook, stirring to crumble, until the meat is no longer pink.
• Add the tomatoes, tomato paste, beans, chiles, and chili powder, and stir to mix well.
• Cook, uncovered, stirring frequently, for about 10 minutes, or until the mixture is thick.
• Remove the skillet from the heat and set aside.
• Coat a 13x9 inch pan with cooking spray, and line the bottom of the pan with one layer of lasagna noodles.
• Spread half of the meat mixture over the noodles, dot with half the cottage cheese mixture, and top with half the shredded cheese.
• Repeat the layers using the remaining ingredients.
• Cover the pan with foil, and bake at 350*F for 25 minutes.
• Remove the foil, and bake for 5 minutes longer, or until heated through and the cheese is melted and bubbly.
• Remove the pan from the over, and let sit for 10 minutes before cutting into squares and serving.

MEXICAN LASAGNA

Steps:

• Preheat oven to 375°F; spray 13X9X2 inch baking pan with nonstick cooking spray.
• Remove 12 Lasagna noodles from package. Do not boil.
• Cook beef and taco seasoning in large skillet, following directions on the taco seasoning package. Remove from heat; stir in lasagna sauce.
• Beat the eggs in a medium bowl. Stir in ricotta cheese and 2 cups Mexican-style cheese.
• To assemble Lasagna, spread 1 cup meat mixture over bottom of pan. Arrange 4 uncooked lasagna noodles over meat mixture, overlapping edges if necessary to fit pan. Top with half of ricotta mixture and 1 cup meat mixture. Repeat layers. (4 uncooked lasagna noodles, remaining half of ricotta mixture and 1 cup meat mixture); top with remaining 4 uncooked lasagna noodles, remaining meat mixture and remaining 2 cups Mexican-style cheese.
• Cover with foil and bake 45-55 minutes or until bubbly. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand for 15 minutes before cutting.