Click for Cookbook LOGIN
"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Smokey Mexican Lasagna Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Smokey Mexican Lasagna, by , is from Out of this World Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachelle Hinrichs

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
3 minced garlic cloves
2 cups chopped onions
1 tsp ground cumin
1 tsp dried oregano
1 large can whole tomatoes, chopped
3 tbsp cooking sherry
2 chipotle peppers, dried or canned in adobo sauce (try a Latin American market)
1 lb dried lasagna pasta
1 small bunch fresh cilantro, chopped (about 1/2 cup)
2 tbsp tomato paste
1 tsp salt
pepper to taste
2 cups (1 lb) ricotta cheese
2 cups frozen corn, thawed and drained
10 oz blanched spinach - if you use frozen, thaw and squeeze out all liquid
2 cups grated mozzarella cheese
4 corn tortillas, cut into matchstick-size pieces - optional

Directions:
Directions:
Marinara sauce

In large saucepan, Saute garlic and onions in olive oil over medium heat for 5 minutes. Add the cumin and oregano. Cook for about one minute, stirring.
Add chopped tomatoes, sherry, and chipotles. Simmer on low for 30 minutes.

Boil pasta for nine minutes, drain and rinse.

Stir the cilatro, tomato paste, and salt and pepper to the sauce.
Strain out the chipotles if you used dried ones, and if desired, chop one or more finely and add back to the sauce. Remove the saucepan from the heat.

Preheat oven to 350F.

Spread a thin layer of sauce on the bottom of a 9x13 inch casserole pan, then add a layer of pasta.
Spread all the ricotta evenly over the pasta.

Sprinkle corn over the ricotta, and layer the spinach gently over the corn.
Gently ladle a layer of tomato sauce over the spinach.

Layer more pasta, then more sauce, then half the mozzarella.
Add last layer of pasta, then sauce, then rest of the mozzarella.

Bake the lasagna, uncovered, for 40 minutes.

Allow the lasagna to rest for at least 15 minutes before trying to slice.
This works well to make ahead and save either whole lasagna or individual slices. Freezes great.

Personal Notes:
Personal Notes:
Delightful meatless lasagna with Mexican flavors - great during Lent!

Recipe came to us from a coworker when we were new to St Louis.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

18W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!