Fresh, Make Recipe Mexican Lasagna Delicious

Home cooking ultimate Mexican Lasagna easy, bouncy, practical.

13 ingredients, 7 steps, cooking Mexican Lasagna

Good Morning every body, at this time you get make recipe Mexican Lasagna with 13 ingredients and 7 steps. Next this is how to prepare, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Mexican Lasagna.

Ingredients all Mexican Lasagna

1. You need 6 : Poblano chiles Large Roasted or Hatch New - Mexican Green.
2. You need 1/2 lb : Queso Fresco (Semi-soft, fresh Mexican cheese).
3. It’s 8 oz : Ricotta Cheese.
4. Prepare 3 Cans : Media Crema (Table Cream)  (2 for batter, 1 for serving).
5. You need 1.5 - 3 : Habanero Peppers (very spicy, tiny bright orange chiles).
6. Prepare 2 : Eggs.
7. It’s 2 or 2 tbs : Chicken Bouillon Cubes Knorr.
8. It’s 2 TBS : Butter.
9. It’s 2 : Corn Fresh     husks.
10. You need 2 : Cubed Zuchinni (or 1 Mexican Grey Squash).
11. You need 2 Cloves : Garlic.
12. Prepare 1 : Pasta Lasasgna     Box.
13. You need 8 oz : Mozzerella Cheese Shredded.

If all raw materials Mexican Lasagna it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking Mexican Lasagna

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.
   
8. Finish and Enjoy.

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