Mexican Lasagna 2 ways dairy and dairy free
Mexican Lasagna2 ways dairy and dairy free
mexicanlasagna@Hwft
Unless I state differently dairy free is the same ingredients
I am NOT a licensed nutritionist so please DO YOUR OWN RESEARCH. This is what works for my family only.
Ingredients Dairy Dairy free substitute
1-2 lbs. Ground Beef xxxxxxxxxxxxxxxxxx
(any ground meat or beans will do) xxxxxxxxxxxxxxxxxx
2-3 C Mexican blend cheese I used Violife Mexican blend
up to 16 oz. Sour Cream (amount depends I used Kite Hill dairy free
if you are going add it in it or on top at the end)xxxxxxxxxxxxxxxxxxx
1 chopped onion (optional) xxxxxxxxxxxxxxxxxxxx
1/2 Red pepper chopped (optional) xxxxxxxxxxxxxxxxxxxx
1-2 pk Taco seasoning (for 1 or 2 lbs. meat) xxxxxxxxxxxxxxxxxxxxx
1 Sm. Can tomato sauce xxxxxxxxxxxxxxxxxxxxx
1/2 C water xxxxxxxxxxxxxxxxxxxxx
1/4 tsp. Cayenne pepper xxxxxxxxxxxxxxxxxxxxx
1/2 tsp. Chili Powder xxxxxxxxxxxxxxxxxxxxx
1Can Black Beans xxxxxxxxxxxxxxxxxxxxx
1 large jar Salsa xxxxxxxxxxxxxxxxxxxxx
12-18 Corn Tortillas xxxxxxxxxxxxxxxxxxx
Directions
Brown meat half way through add pepper and onion. Drain when cooked
Add Ground Beef, chopped onion (optional), Red pepper chopped (optional) Taco seasoning, tomato sauce, water, Cayenne pepper, Chili Powder, Black Beans. let simmer for a few minutes
In a greased casserole dish lay 6 shells down
layer meat then refried beans, sour cream, salsa and cheese. REPEAT
Make as many or as little layers as you want. YOUR HOUSE YOUR RULES!
end with a topping of cheese
375* or until cheese is golden
BON APPETIT Y'ALL
Mexican Lasagna With Tortillas, Vegetables & Cheese by Rockin Robin
Our Mexican lasagna has great flavor because of the way we cook the vegetables in this recipe. It is also vegan but you can easily add chicken, beef or ground turkey if you wish.
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Mexican Lasagna
Ingredients:
5 roma tomatoes
4 Medium zucchini, chopped
1 large sweet potato
1 chipotle pepper in adobo sauce
1/2 tsp. salt
1/2 tsp. cumin
1/4 cup chicken broth
1 yellow onion, diced
4 garlic cloves, minced
1 cup corn
1/2 - 3/4 cup cream fraiche
1 lb. pepper jack/monterey jack cheese, grated
Directions:
Preheat oven to broil.
Cut tomatoes into 6 ths and place on a baking sheet and drizzle with olive oil. Rub the oil to coat the tomatoes. Broil on the highest rack until the tomatoes get charred, about 10 -12 minutes. Let cool.
In a large stainless steel fry pan, add 1 - 2 Tbsp. olive oil and the onion. Sautee for 15 minutes over medium low heat, stirring frequently. Add the garlic after 15 minutes and sautee for an additional 2 minutes.
Add this mixture to the tomatoes in a blender as well as the chipotle peppers, salt, cumin and chicken broth and blend until pureed.
Using the same frying pan add 2 Tbsp. olive oil over medium heat and add the sweet potatoes. Cook for 5 minutes and then add the zucchini and sautee for another 10 minutes. Test the potatoes for doneness. If they are still firm, add 1/3 cup of broth and the corn to the pan and cover. Cook an additional 2 minutes and they should be done.
In a small frying pan, pour vegetable oil about an inch deep over medium high heat. Once the oil is hot, dip 2 corn tortillas into the oil as they bubble up for about 3 to 4 seconds. Place them on a paper towel covered tray to drain. Pat the tops of them with paper towels to absorb excess oil.
Continue cooking tortillas in this fashion until you have enough to cover the dish in 3 layers.
Using a 9 x 13 baking dish, spread a thin coating of tomato sauce on the bottom of the dish. Then place a layer of tortillas, then more sauce, zucchini mix, creme fraiche, ending with jack cheese. Repeat layers 2 more times ending with jack cheese.
Bake at 375 degrees F. for 15 - 20 minutes or until the cheese is melted and dish is heated through.
Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:
Music by Kevin MacLead
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Music: bensound.com Song Brazil Samba
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Spinach Feta Lasagna
When you combine spinach, feta cheese, champignons and bacon in a creamy sauce and throw it in a lasagna, nothing can go wrong. Try this and you will forget regular lasagna completely.
Mexican in the kitchen also in:
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Mexican ingredients in Finland: lastunas.fi
#spinachlasagna #lasagna #feta
Mexican Lasagna
Mexican Lasagna #dinner #food #cooking #mexican #shorts
Chorizo
1/2cup ancho chile powder
8 peeled garlic cloves
1/2 teaspoon ground cinnamon,
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
4 tablespoons apple cider vinegar/white vinegar
1 1/2 teaspoons salt
⅛ teaspoon coriander seed
2 cloves
1/4 teaspoon anise
¼ teaspoon thyme
1 bayleaf
1 ½ cup water
1 cup of sauce/ 1lbs of ground pork
if too bitter add honey 1 tablespoon at a time
Poblano Sauce
1/3 cup milk
3 roasted, seeded,and peeled poblanos
2 roasted and peeled jalapeños, seeded for less heat
¼ cup of sour cream
Cilantro(optional)
Green onions (optional)
extra lasagna stuff
queso fresho
parm grated
Chihuahua
Oaxaca
asadero
425 for 15-20 mins then 10 minutes uncovered
Lasagna With Meat Sauce - Make Jar Sauce Taste Homemade by Rockin Robin
Try my lasagna using jar sauce with fresh herbs, Italian sausage, onion and more to make this taste like homemade.
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Ingredients:
1 large yellow onion, finely diced
3 cloves garlic, minced
1 whole celery, leaves only from the center of celery, finely chopped
1 1/2 lbs. Mozzarella cheese, grated
1/4 cup red wine
2 lbs. ground beef
1 lb. Italian sausage
1/2 cup fresh parsley, chopped
1 cup fresh basil, chiffonade and then chopped smaller
2 Tbsp. fresh thyme, chopped
1/2 cup parmesan cheese, grated
salt
Spaghetti sauce in jars, about 91 oz.
ricotta cheese
lasagna noodles, cooked according to package directions
Directions:
Heat a frying pan over medium high heat, then add 1 Tbsp. of olive oil and saute the onion for a good 15 minutes or longer if you have the time.
Caramelizing the onion will bring out some delicious flavor in your sauce. Add the garlic at the end and cook an additional 2 minutes, until it's fragrant.
While the onion is cooking, place the spaghetti sauce in a large stock pot and put the heat on low.
Chop up the basil by stacking the leaves on top of each other and slicing thinly (chiffonade). This creates long ribbons of basil so I like to cut it again in the other direction to cut the herb into small pieces.
Add the chopped basil, thyme, and parsley to the spaghetti sauce. Add the wine and simmer.
Once the onion/garlic mixture is done, add it to the spaghetti sauce.
Using the same pan as the onions, cook the beef and sausage until no longer pink. Break the meat up as it cooks and then drain the grease out.
Add about a tsp. of salt to the meat and then add it to the spaghetti sauce and let this simmer for at least 30 minutes and up to 2 hours if you have time.
Now we are ready to put the lasagna together.
Preheat oven 375 degrees F.
Brush a 9 x 13 baking dish with olive oil. Place a couple of ladles full of spaghetti sauce in the bottom of the dish and spread it to cover the bottom of dish.
Next comes a layer of noodles, then ricotta, mozzarella and parmesan cheese. Then repeat the layers ending with the cheese.
Cover the lasagna with foil and place the dish on a cookie sheet to catch any drips. Bake for 30 minutes. Then remove the foil and bake an additional 10 minutes.
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Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link:
Music by Kevin MacLead
License terms:
WW FRIENDLY, MEXICAN LASAGNA! 4 SMARTPOINTS PER SERVING, AND YUUUUUUUUMMMMYYY!
Lawrys Mexican Lasagna, altered to make it WW Friendly. Do delish? Served with food retried beans and corn, or salad makes a perfect meal!
Changed beef to ground turkey, Ole corn tortillas, low fat ricotta, and low fat cheese.
Aniya Johnson
1409 Kuehner Dr #136
Simi Valley, Cal
93063
Sunschweeb@aol.com