Mexican Vegetable Lasagna: A Savory Layered Feast of Flavors
Mexican Vegetable Lasagna is a delightful fusion dish that combines the hearty comfort of traditional Italian lasagna with the vibrant and mouthwatering flavors of Mexican cuisine. This scrumptious casserole layers rich sauces, fresh vegetables, and gooey cheese in a way that will make you beg for seconds. It’s perfect for family dinners, potlucks, or even as a make-ahead meal for busy weekdays.
Ingredients:
For the Vegetable Filling:
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 bell peppers (any color), chopped
– 2 small zucchinis, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn
– 2 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
For the Tomato Sauce:
– 1 tbsp olive oil
– 1 can (28 oz) crushed tomatoes
– 1 can (15 oz) tomato sauce
– 2 tsp ground cumin
– 1 tsp oregano
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt and pepper to taste
For the Assembly:
– 9 lasagna noodles, cooked according to package instructions
– 2 cups ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– Fresh cilantro, chopped, for garnish
Instructions:
1. Prepare the Vegetable Filling:
– Heat 2 tbsp of olive oil in a large skillet over medium heat.
– Add the chopped onion, bell peppers, zucchinis, and minced garlic; sauté until they soften, about 5-7 minutes.
– Stir in the black beans and corn, and season with cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes.
– Remove from heat and set aside.
2. Make the Tomato Sauce:
– In a medium saucepan, heat 1 tbsp of olive oil over medium heat.
– Add the crushed tomatoes, tomato sauce, cumin, oregano, garlic powder, onion powder, salt, and pepper.
– Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning as needed and set aside.
3. Prepare the Ricotta Mixture:
– In a medium bowl, combine the ricotta cheese with the egg and mix well. Set aside.
4. Assemble the Lasagna:
– Preheat your oven to 375°F (190°C).
– Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
– Place three cooked lasagna noodles on top of the sauce.
– Spread half of the vegetable mixture over the noodles.
– Drop spoonfuls of ricotta cheese mixture over the vegetables and spread gently.
– Pour a layer of tomato sauce on top.
– Sprinkle a third of the shredded mozzarella cheese over the sauce.
– Repeat the layers: noodles, remaining vegetable mixture, ricotta mixture, tomato sauce, mozzarella cheese.
– Top with the last three lasagna noodles, remaining tomato sauce, and a final layer of mozzarella and cheddar cheese.
5. Bake:
– Cover the lasagna with aluminum foil and bake for 30 minutes.
– Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
6. Garnish and Serve:
– Let the lasagna cool for about 10 minutes before slicing.
– Garnish with fresh chopped cilantro and serve warm. Enjoy!
This Mexican Vegetable Lasagna is a delightful twist on a classic, offering a culinary journey that’s both familiar and exciting. Buon Appetito y ¡Buen Provecho!
The source of the article is from the blog motopaddock.nl