Mexican Lasagna

Name: Mexican Lasagna
Total time: 3600 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 6 Poblano chiles Large Roasted or Hatch New - Mexican Green; 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese); 8 oz Ricotta Cheese; 3 Cans Media Crema (Table Cream) (2 for batter, 1 for serving); 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles); 2 Eggs; 2 or 2 tbs Chicken Bouillon Cubes Knorr; 2 TBS Butter; 2 Corn Fresh husks; 2 Cubed Zuchinni (or 1 Mexican Grey Squash); 2 Cloves Garlic; 1 Pasta Lasasgna Box; 8 oz Mozzerella Cheese Shredded

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

A classic Italian entree made with traditional Mexican ingredients; it's a match made in spicy, cheesy heaven! 🇲🇽🇮🇹

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

A classic Italian entree made with traditional Mexican ingredients; it's a match made in spicy, cheesy heaven! 🇲🇽🇮🇹

Saved

Ingredients

60 mins

10-serving

6Poblano chiles Large Roasted or Hatch New - Mexican Green
1/2 lbQueso Fresco (Semi-soft, fresh Mexican cheese)
8 ozRicotta Cheese
3 CansMedia Crema (Table Cream) (2 for batter, 1 for serving)
1.5 - 3Habanero Peppers (very spicy, tiny bright orange chiles)
2Eggs
2 or 2 tbsChicken Bouillon Cubes Knorr
2 TBSButter
2Corn Fresh husks
2Cubed Zuchinni (or 1 Mexican Grey Squash)
2 ClovesGarlic
1Pasta Lasasgna Box
8 ozMozzerella Cheese Shredded

Saved

Steps

60 mins

1

In the blender or food processor, combine de-seeded roasted green chiles, queso fresco, ricotta cheese, media crema, habanero peppers (de-seeded and chopped) and chicken bouillon until creamy. Add salt, pepper and garlic salt to taste.
2

Blend in 2 eggs until combined. Do not over beat. Set mixture aside.
3

In buttered pan, cook husked corn and chopped squash on medium heat for about 12 minutes. Add pressed garlic when squash is soft. Turn off and set aside to cool.
4

Pre-boil pasta until al-dente. Drain pasta and cool with water for handling. Quickly arrange lasagna noodles on a flat plate. The half cooked pasta will harden if you don't move fast!
5

Combine creamy green chili mixture with cooked squash and corn. Alternate layers of pasta and creamy chile-cheese filling in 2 small, non-stick spray coated lasagna pans.
6

Cook for 30 min at 35" degrees and an additional 10 min at 250 degrees. I used 2 pans, a 13x9 inch pan and an 8x8 inch pan.
7

Top with mozzarella and serve with a side of media crema.