Mexican Lasagna
Mexican Lasagna

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, mexican lasagna. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mexican Lasagna is one of the most well liked of recent viral meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mexican Lasagna is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular 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 that.

The ingredients needed to make Mexican Lasagna:
  1. Prepare 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
  2. Make ready 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
  3. Take 8 oz Ricotta Cheese
  4. Get 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. Get 2 Eggs
  7. Take 2 or 2 tbs Chicken Bouillon Cubes Knorr
  8. Get 2 TBS Butter
  9. Take 2 Corn Fresh     husks
  10. Get 2 Cubed Zuchinni (or 1 Mexican Grey Squash)
  11. Get 2 Cloves Garlic
  12. Take 1 Pasta Lasasgna     Box
  13. Prepare 8 oz Mozzerella Cheese Shredded
Steps 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 for this special food mexican lasagna recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to mexican lasagna cooking. Go on get cooking!