Do you like to make hearty dishes that are pretty easy to create? Lasagna is the perfect idea. Lasagna is such a great invention. The flavor comes from each layer and you can put so many different ingredients into each layer. There are cheese layers; vegetable layers, sauce layers and meat layers if you wish. My Mexican Lasagna, as the title suggests, is a fusion of the classic Italian dish with traditional Mexican flavors substituted for their Italian equivalents.
The ingredients began with a trip to my backyard. I grabbed fresh cilantro, basil and jalapenos. As noted in earlier posts, this is the first time I have tried growing anything. It is really easy and began with a simple trip to my Home Depot store. Now, I have such fun watching the herbs and peppers grow. Amazing, when I go to cook, I simply walk outside and grab what I need. So easy, and ultimately, a time and money saver. I learned though that you cannot let the cilantro flower. If it flowers, it will essentially stop growing. I am trying to resurrect the cilantro plant now. We will see what happens.
As you see below from the picture of the typical cast of characters, I added enchilada sauce to my tomato sauce, tomato paste and tomatoes to get that Mexican flavor. How easy was that? The Mexican flavor of the sauce was deepened with the cilantro and green chilies. This sauce was so good. You could try this sauce over other pastas or over chicken and rice.
Sautéing the veggies and cooking the sauce.
Then adding all the layers to the lasagna.
The final Mexican Lasagna baked and plated.
The Recipe
Mexican Lasagna
Ingredients
Lasagna Ingredients
- 2 tbsp Olive Oil
- 1 whole Onion, Peeled and chopped
- 1 whole Red Bell Pepper, Seeded and Chopped
- 1 whole Green Bell Pepper, Seeded and Chopped
- 2 whole Jalapenos, chopped
- 1/4 Cup Basil, packed
- 12 Ounces Fresh Spinach
- 1 1/2 tsp Kosher Salt
- 2 whole Cilantro Stalks, finely chopped
- 29 Ounces Diced Tomatoes
- 1 2/3 Cups Water
- 28 Ounces Enchilada Sauce
- 6 Ounces Tomato Paste
- 6 Ounces Green Chillies
Filling
- 30 Ounces Black Beans, rinsed and drained
- 15 Ounces Frozen Corn
- 1 Cup Mozzarella, Shredded
- 1 Cip Parmesan, Shredded
- 12 Ounces Ricotta
- 1 Package Lasagna Noodles
- 1 Cup Fresh Cilantro, Rough chop
Instructions
- Cook lasagna according to box instructions. Set aside and drizzle with some olive oil to keep from sticking.For the sauce:Heat the oil in a skillet on medium heat.Add the onion, bell peppers. cilantro stalks and chiles.Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.Add the canned tomatoes then rinse the cans out with water and add this too. Add in the enchilada sauce, tomato paste and the rest of the canned tomatoes and let things come to a simmer.For the filling:Drain the beans and corn and set aside.Wash the spinach and basil.Start to assemble the lasagna by spooning about a third of the enchilada sauce into the bottom of the baking tray. Cover with a layer of lasagna noodles overlapping slightly.Add 1/2 the ricotta over the lasagna noodles.Add 1/2 of the mozzarella, black beans and corn, and then half of the canned tomatoes.Sprinkle some of the basil.Add 1/2 the Parmesan and more of the basil.Add another 1/3 of the enchilada sauce.Add another layer of lasagna noodles.Add the remaining ricotta and spinach.Add the final layer of lasagna noodles.Finish by topping with the remaining mozzarella.Finally, add the remaining enchilada sauce and sprinkle with any remaining mozzarella or Parmesan cheese.Bake for 30 minutes covered with foil in a 350 degree oven. Remove the foil and bake another 15 minutes until the top is bubbly and crisp.Serve and enjoy!
Responses
comments – I answer every one.
I am sorry if the directions were not clear. I fixed the missing tomato paste. The spinach is in there and the step-by-step pics also give you an idea of the process. Hope it turned out well for you.
Wow, gorgeous recipe with scrumptious results!
Thx so much Tara.
Dear Peter, this lasagna looks fantastic! I love how you made it…sounds marvelous. This is a meal my entire family would enjoy! Have a wonderful holiday weekend, Catherine
Thank you so much Catherine. Happy Monday – what’s left of it for you.
Living in Arizona we have a TON of southwest/Mexican influenced cuisine. I think I could eat this dish every day!
Me too. Thx Loriann.
I can’t wait to make this for dinner!
Love the Mexican twist on an old favourite. It sounds delicious!
Thx so much Kristen.
Peter, this looks like something I need to be eating this week! Mmm mmm!
I am glad Jean. Thx.
You have definitely created a bit of ole with your recipe today Peter! Pinned and shared!
Thx for the ole!
I love making lasagna. I’ve had my families recipe for years. But, I’m always open to trying spins classics. Since we love Mexican cuisine this is a perfect one to try. Pinned for fall lasagna making! Thanks for the recipe.
I would love to have a family recipe to work with. Thx for stopping by and sharing.
Intense, bold flavors and it looks amazing!
Thx so much Patty.