https://www.copymethat.com/r/po0FEG4hr/veggie-loaded-mexican-lasagna/
123408232
TVeTKBX
po0FEG4hr
2024-09-19 22:32:08
Veggie Loaded Mexican Lasagna
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Ingredients
- subheading: For the Spinach and Mushroom filling:
- 1 pound baby spinach
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 leek halved, rinsed, thinly sliced (about 2 cups)
- 14 to 16 scallions white and light green parts thinly sliced (about 1 ½ cups)
- 2 garlic cloves peeled and finely chopped or pressed
- 8 ounces mushrooms cleaned and sliced
- 2 teaspoons kosher or sea salt or to taste
- Freshly ground black pepper
- 2 eggs lightly beaten
- 2 cups requesón or ricotta cheese
- subheading: For the Zucchini, Poblano and Corn filling:
- 2 zucchinis (about 1 pound) diagonally and thinly sliced to about ⅛”
- 1 ½ teaspoons kosher or sea salt or to taste, divided
- Freshly ground black pepper to taste
- 4 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 1 ½ large white onions halved, slivered
- 4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
- 1 ear of corn kernels shaved off (about 1 cup)
- subheading: For the Salsa Roja (makes about 4 cups):
- 2 pounds ripe tomatoes
- 2 garlic cloves
- 1 serrano or jalapeño chile more to taste
- 1 1-inch thick slice of a large white onion (about 2 ounces), peeled
- 1 teaspoon kosher or sea salt or to taste
- 3 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 1 cup chicken or vegetable broth
- subheading: To assemble the Lasagna:
- 2 tablespoons unsalted butter for greasing baking dish
- 1 pound lasagna noodles
- 2 cups grated Oaxaca or mozzarella cheese
- 1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano
Steps
Directions at patijinich.com
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