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
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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. |
This recipe for Smokey Mexican Lasagna is from