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Simply Food: Mexican Lasagna

November 12, 2013
By Wendy Monro , The Journal

Since it is cooling off outside, I have pulled out my casserole dishes and am making some comfort food for the family. One of my favorite dishes for this type of weather is lasagna. Long ago, I wrote about Claud's French version of lasagna with bchamel sauce and Bolognese that takes two days to make perfect. This is by far, my favorite version of lasagna ever made. It's so cheesy and creamy and rich. On the other hand, that is definitely a dish I could only eat about once a year if I want to keep fitting into my jeans. I do want to keep fitting into them. In the more recent past, I made salmon lasagna with vegetables, which is lighter than Claud's version and it was still tasty. One time, I wrote about a sneaky vegetable lasagna where I blended in tons of vegetables into the sauce without Jack knowing. That was a great way to get Jack to eat vegetables. I need to start making some of those types of sneaky dishes again for him. I don't know how he continues to grow so tall without any vegetables in his body. Now, for the first time, I made a Mexican style lasagna.

Fact Box

Mexican Lasagna:

Time: 1 hour

Serves: 6 8

1 tablespoon olive oil

large yellow onion, diced

1 yellow squash, diced

3 garlic cloves, chopped

1 red pepper, diced

1 18 pack of corn tortillas, cut each into three pieces

1 20 ounce can of enchilada sauce

3 cups of cheddar or a Mexican blend cheese, shredded

2 cups frozen corn

1 can black beans

cup black olives, sliced

4 scallions, chopped

1 tomato, diced

1 bunch cilantro, chopped

Preheat oven to 350 degrees. Heat olive oil over medium high heat in a large skillet. Saute onions, squash, garlic and red peppers for about ten minutes. In a casserole dish, pour about a cup enchilada sauce to cover the bottom of the dish. Place a layer of the tortillas on the bottom of the dish. Next, layer on 1/3 of the beans, squash and onion mixture, cheese, and corn. Repeat this process with more sauce for three layers. Add a top layer of tortillas and pour on the remainder of the sauce. Sprinkle more cheese. Top with olives and scallions. Bake in the oven for thirty minutes. Once it is baked, cut into squares and top each piece with diced tomato and cilantro. You can add a dollop of sour cream and hot sauce if you wish.

 
 
 

 

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