Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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The Ultimate Mexican Lasagne - Recipe
Introducing the ULTIMATE Mexican Lasagne! Made possible with our Secret Chef Slow Cooker bit.ly/SunbeamSecretChef
You need to try this!
Recipe below...
Spicy Mexican Pulled Pork:
2kg pork shoulder
2 tablespoons fennel seeds
1 tablespoon ground black pepper
1 tablespoon brown sugar
1 tablespoon Smokey paprika
2 teaspoons ground coriander seeds
2 teaspoons ground cumin seeds
2 teaspoons Mexican chilli
2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, crushed
1 cup apple cider vinegar
700mls passata
Spicy Bean Mix:
2 tablespoons vegetable oil
4 cloves garlic, crushed
3 onions, peeled, finely chopped
2 green capsicums, seeds removed, finely chopped
2 red capsicums, seeds removed, finely chopped
¼ cup taco seasoning
¼ cup tomato paste
2 x 400g cans kidney beans, drained, rinsed
700g jar passata
Salt and freshly ground black pepper, to taste
Mexican White Sauce:
50g butter
2/3 cup plain flour
5 cups milk
3 tablespoons Mexican chilli
2 tablespoons smoky paprika
1 cup grated tasty cheese
Salt and freshly ground black pepper, to taste
Assembly:
About 15 tortillas
2 ½ cups grated tasty cheese
Salt and freshly ground black pepper, to taste
Mexican Pulled Pork
1. Place pork in a large bowl and rub with fennel, pepper, sugar, paprika, coriander, cumin and Mexican chilli. Cover with plastic wrap and place in the refrigerator.
2. Heat oil in your Sunbeam Sear and Slow Cooker on the Brown setting. Add onions and garlic. Cook for 5 minutes or until golden. Set aside.
3. Place pork into the Sear and Slow Cooker, brown on all sides. This will take about 10 minutes. Add the remaining spices that didn't adhere to the pork.
4. Add passata and vinegar. Place the lid on. Set to HIGH.
5. Remove pork from the Sear and Slow Cooker. Allow to cool before shredding.
6. Using two forks shred the cooled pork. Add 1 cup of the cooking liquid. Stir. Season to taste with salt and pepper. Set aside.
Spicy Bean Mix
1.Heat oil in your Sunbeam Fry-pan on Setting 8.
2. Add garlic, onion and capsicums. Cook, stirring for 10 minutes or until golden brown.
3. Add taco seasoning and tomato paste. Cook for 1-2 minutes or until a dark golden colour.
4. Add kidney beans and passata. Cook for 5 minutes. Season to taste with salt and pepper.
Mexican White Sauce
1. Melt butter into a medium saucepan over medium heat.
2. Add flour and whisk until a paste has formed.
3. Slowly add the milk while whisking. The sauce should be smooth.
4. Continue cooking for about 5 minutes or until the sauce has thickened.
5. Add cheese, chilli and paprika. Stir to combine. Season to taste with salt and pepper
Assembly
1. Preheat oven to 180c.
2. Grease a large baking dish with oil spray.
3. Trim the tortillas to cover the base.
4. Top with a layer of bean mix and pulled pork. Cover with a layer of white sauce, cheese, beans and pork. Repeat the layers, making sure to reserve enough white sauce to cover before baking. Sprinkle with remaining grated cheese.
5. Bake for about 40 minutes or until the lasagne is bubbling and the top is golden. Allow to set for 10 minutes before serving.
Enjoy!
Mexican Lasagna
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Mexican-Style Lasagna | Everyday Food with Sarah Carey
I love the beginning of summer! The days are getting longer and warmer, and there's lots to celebrate. But with all the picnics, cookouts, and summer vacations just starting up, it can also get pretty expensive. So throughout the week, I will let you in on my favorite ways to keep costs down without sacrificing summer fun.
Let's start with this fresh potluck idea: Mexican-Style Lasagna! It's an irresistible cross between enchiladas and lasagna -- both dependable crowd favorites -- plus it's meatless, so the vegetarians in the group can dig in. It's also fantastic for dinner (or breakfast!) any day of the week. I use hearty corn tortillas instead of noodles, then layer them with protein-rich pinto beans (they're lighter and cheaper than meat) and a fresh mixture of baby spinach, cilantro, and scallions. I top it all off with some salsa and shredded pepper Jack cheese to get my new, signature, any-occasion meal.
Sarah's Tip of the Day:
Watch the video and I'll show you how to get your cheese perfectly melted and brown. Plus, I'll tell you what I do to not worry about getting my bakeware back after a potluck.
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Recipe Ingredients:
1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Mexican-Style Lasagna | Everyday Food with Sarah Carey
Mexican style lasagne
Delight your taste buds with an irresistible match made in food heaven. This droolworthy showpiece combines a traditional beef lasagna with Mexican spices. Serve with crisp salad greens, fresh coriander and a sprinkling of diced jalapeños on top (if you like it hot) to enhance the Mexican flavours.
Full recipe:
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