recipe: mexican lasagne

June 13th, 2012 | Posted by admin in Entrées | RECIPES

This is a great dish to prepare ahead of time and serve for a crowd.  You can make with the beef or chicken or just veggies!  My family loves Mexican spices so its always a success at my table.

 

 

INGREDIENTS:
• 3 tablespoons of butter
• 4 garlic cloves
• 2 cups of fresh corn kernels (about 3 ears of corn)
• ½ cup of cream
• 1 tsp of fresh thyme chopped
• Kosher salt & pepper
• 1 small onion, thinly sliced
• 1 large or 2 small zucchinis, sliced thinly
• 3 Poblano peppers charred and peeled, seeded and cut into 1 inch strips
• 1 lb lean ground beef
• 1 tablespoon of Mexican chili powder
• 1 tablespoon of ground cumin
• 2 tablespoons of chopped cilantro
• 12 no-boil lasagne noodles
• 2 cups of shredded Oaxaca cheese

 

 

 

DIRECTIONS:

• Preheat oven to 350 degrees.

• Melt 1 tablespoon of butter in a heavy saucepan over medium heat.

• Add 2 cloves of garlic and saute for approx. 1 minute.

• Mix in corn and saute for 5 minutes.  Stir in cream and thyme.

• Cook over med heat for 5 minutes then turn off and let cool.

• Put liquid in a blender/food processor and puree until smooth.  Add salt & pepper to taste.

• Brown ground beef and add cumin and chili powder.

• Drain any fat and add cilantro, set aside.

• Heat the remaining butter and cook onion until translucent.

• Add the rest of the garlic and cook for 1 minute.  Mix in Zucchini and poblano strips and cook for 5 minutes.

• Spread about 1/4 of the corn mixture over bottom of a glass baking dish.  Cover with a layer of lasagne noodles.

• Spread about 1/4 of poblano/ zucchini mixture and cheese over noodles.

• Add more noodles and layer with 1/2 of the beef mixture and then corn mixture.

• Then repeat pepper and zucchini mixture, repeat 2 more times ending with peppers and cheese.

• Bake until pasta is cooked and the edges are brown and bubbly (Approx 1 hr).

• Let sit for 10 minutes before serving.

 

I serve this with the tomatillo sauce you will find HERE.

 

 

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3 Responses

  • Bev. McDonald says:

    Hi Pam, This is awesome. I have so enjoyed feast and flowers. I printed out Aunt Carla’s pineapple delight for myself and my sister Mary. We are looking for Aunt Carla’s dutch dish recipe. Also we had silver dollar pancakes by one of your Aunts who had a farm. Those were the best pancakes we ever had. Grandma is looking down so proud of you. Great job sharing the Armenian shish kabob and pilaf. You out did Martha Stewart.
    Happy Cooking,
    Bev.
    I am so enjoying your feast and flowers. Thank you so much.

  • Tammy says:

    I made this for my dinner club last night with the tomatillo sauce. (The theme was Mexican). Everyone loved it! I will definitely be making this again.



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