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.
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Rockin Robin
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Beef Cheek Bourguignon Lasagna from scratch
Beef Cheek Bourguignon Lasagna ????????????
Leave it to me to amplify a traditional favorite, all because I love being cheeky with my beef. Why not? After all, Bae is totally worth it.
Braised the beef cheeks in bourguignon style with the red wine, tomato and herbs with aniseed aromatics as I am very inclined to never skip that node. Then after they are tender, spread em haha!
Lasagna sauce was done with typical canned tomatoes (no jarred sauces in this house, no ma’am), adding some of the braising liquid in to reduce until she’s thick like me. ???? took about 6 hours total, damn I’m patiently loosing patience ????????
Bechemel sauce: ah let’s not skip this beautiful ribbony lashings, butter and flour rue, nutmeg, parsley stems and Parmesan cheese until she’s smooth like me.
Two cheeses, and of course as if you haven’t lost patience yet, I made my own fresh lasagne sheets. Let’s face it, I got all the time in the world for Bae.
Here’s to the best lasagna you’ll ever have and I promise, it’s the Boujee way, or we don’t play.
#lasagna #beef #ultimate #freshpasta #pastamaking #homemade #foodreels #foodporn #instareels #homecook #basil
Chef AJ's Disappearing Lasagna (as modified)
Ingredients:
2 boxes of no boil lasagna noodle (De Boles) or regular lasagna noodles (12 pieces)
6 cups of your favorite marinara sauce
1 14-ounce box extra firm tofu
2 ounces fresh basil leaves
1 cup pine nuts, raw cashews or hemp seeds OR 3 ¾ cup cooked and rinsed cannellini beans
2 cloves garlic (or more, to taste)
¼ cup miso
¼ cup nutritional yeast
¼ cup lemon juice
1/8 teaspoon red pepper flakes (or more to taste)
1, 4 ounce can black olives, rinsed and sliced
2 pounds frozen chopped spinach (defrosted and all of the liquid drained), or 1 pound frozen kale, defrosted and drained with all of the liquid squeezed out)
1-2 pounds sliced mushrooms
¼ cup low sodium tamari or Braggs
1 large red onion, finely diced
Faux parmesan (see recipe below)
Directions: Preheat oven to375 degrees F.
1. To make the filling add to a food processor, tofu or beans, basil, garlic, lemon juice, miso, nutritional yeast, nuts of choice, and red pepper flakes. Puree until smooth.
2. Add drained spinach or kale to mixture in food processor and blend again.
3. In a large pan, sauté onion in 2 tablespoons water until translucent (about 8 minutes), adding more water if necessary. Add the garlic, mushrooms and tamari and sauté until browned. Taste mixture and add more tamari or garlic per your taste. Cook until mushrooms appear to be glazed and there is no more liquid left in the pan.
4. Pour 3 cups of the sauce into a 9 x 13 lasagna pan. Place one layer of the cook noodles on top. Cover the noodles with half of the tofu/spinach mixture, then half of the mushroom mixture. Place another layer of noodles on the mushroom mixture and add the remaining half of the bean or nut mixture and the remaining mushroom mixture. Place one more layer of noodles on top of the mushroom mixture and smother evenly with the remaining 3 cups of sauce.
5. Sprinkle the sliced black olives and faux parmesan on top.
6. Bake uncovered for one hour if using no boil noodles or cover tightly with foil if using regular lasagna noodles that have not been cooked. Let sit 10 minutes before slicing.
Can be made ahead and reheated the next day. Tastes even better on day 2!
VEGAN PARMESAN CHEESE from the Minimalist Baker
Ingredients:
¾ cup raw unsalted cashews
3 tablespoons nutritional yeast
¼ teaspoon garlic powder
¾ teaspoon sea salt
Directions:
1. Place all ingredients in a food processor and blend until a fine consistency.
2. Store in refrigerator.
Tortilla Lasagne
Traditional Lasagne with a store cupboard twist- Tortilla wraps instead of Pasta! Classic Bolognese, simple béchamel, layered with tortilla wraps and baked. Press See more for full recipe. Optional extra: Homemade tortilla chips!
Tortilla Lasagne (serves 4)
Total cost= £4.80 Cost per serving= £1.20
1 tbsp oil 2p
1 white onion, diced 28p
500g Beef mince £1.55
1 teaspoon dried rosemary 15p (or free if its from your garden!)
1 tin of chopped tomatoes 28p
500ml beef stock (using 2 x beef stock cubes) 22p
Salt and pepper 1p
50g butter 25p
3 Level Tablespoons of Plain Flour 2p
500ml semi-skimmed milk 24p
1 tsp Dijon mustard 7p
180g Grated Mature Cheddar (100g for the sauce, save 80g for the top). 90p
Salt and Pepper 1p
4 x tortilla wraps (trimmed to the size of the baking dish) 79p
A little oil for greasing. 1p
Optional extra: Dice the tortilla trimmings into triangles and fry in 2 tbsp oil, 1 tsp paprika, salt and pepper, on high, for 5 minutes, until crispy. Costs 12p extra.
1) Preheat the oven to 180C. In a saucepan, fry the onions, beef mince, and a little salt and pepper, in the boil, for 10 minutes, until the beef is nicely browned. Add the rosemary, tinned tomatoes and beef stock, and cook on a medium heat, stirring occasionally, for 30 minutes.
2) Meanwhile, make the white sauce. In another pan, melt the butter. Add the flour, stir in, and cook for 1-2 minutes. Start to gradually add the milk, stirring constantly. Once all milk is added, add the 100g grated cheddar and mustard, and cook on a medium heat stirring constantly, for 3-4 minutes, until cheese is melted, sauce is smooth and the flour has been cooked out. Season to taste.
3) Once Bolognese is done, check seasoning to taste. Grease a large circular baking dish with a little oil. Layer up the 1-Bolognese, 2-Tortilla wraps and 3- White sauce, until you have used all your ingredients (make sure the last layer is white sauce).
4) Top with the rest of the cheese and bake in the oven for 30 minutes. Remove from the oven, and allow to stand for 5 minutes before cutting it and serving it. Garnish and serve with tortilla chips, or salad if desired!
Note: This is quite a saucy lasagne, cause that's how I like it, but if you prefer it more solid- use more of the tortilla wraps to layer it. The more wraps you use, the less saucy it will be.
Low Cal Healthy Mexican Lasagna
Stacy Lee cooks a healthy low cal tomatillo mexican Lasagna only 250 calories
Slow Cooker Sunday: Mexican Lasagna
This is an easy, but delicious slow cooker dinner.
Slow Cooker Mexican Lasagna
1 pound ground beef
1 cup onions
8 corn or flour tortillas (you might need more or less depending on the size and shape of your slow cooker)
1 can black beans, drained
1-1 ½ cups shredded cheddar cheese
1-1 ½ cups shredded pepper jack cheese
1 can fire roasted tomatoes and green chilies
1 packet of taco seasoning or ¼ cup of homemade taco seasoning (I've linked the recipe I use below)
Sour cream , if desired
Brown ground beef and onion. Drain. Add taco seasoning, tomatoes with green chilies and black beans. Mix together.
Spray slow cooker with cooking spray or olive oil. Add 1/3 of ground beef mixture to slow cooker. Lay tortillas on top. If needed, tear off pieces of tortilla and use it to fill in any spaces. You'll want the tortillas to come all the way to the edge and the ground beef mixture to be covered. Next, add 1/3 of each of the cheeses. Repeat layers twice. End with ground beef mixture and cheese.
Cover and cook on low for 3-4 hours Cut into 8 wedges. Top each wedge with sour cream, if desired.
Taco Seasoning recipe that I use:
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