Lasagna messicana

Mi piace il cibo messicano. Quando ero a scuola med, Ho usato per appendere fuori in un ristorante messicano in città chiamato Mexico Lindo. Ero così spesso tutti avuto modo di conoscermi molto bene. Il proprietario sapeva che ero uno studente in difficoltà e mi ha dato cibo gratuito per tutto il tempo. I learned enough Spanish to be able to order my dinner and flirt with the handsome waiters. Che, along with the Spanish I was learning at the hospital, made for very interesting although strange conversational skills. I could ask for yellow rice, tell someone how sexy I thought they were or ask them what color their phlegm was 🙂

Comunque…I could eat Mexican or any kind of Spanish food everyday for the rest of my life and be happy. But I married a man who loves Italian food. Tom loves pasta and he loves lasagna. I’m ok with pasta but I’m not a big lasagna fan. Too much noodle to filling ratio for my taste. Cosa fare?

Bene, the key to marriage is compromise and so I made Mexican Lasagna. Delicious layers of spicy picadillo, mais, fagioli neri, a flavorful, tangy Mexican tomato sauce, pepperjack cheese and corn tortillas instead of lasagna noodles. It’s everything you love about lasagna but Mexcian!

Per il picadillo, I used Sunshine Burgers which are soy-free and gluten-free. Amy’s Sonoma Burgers are also soy- e senza glutine. If gluten and soy are not concerns, any burger crumbles would work or even lentils if that’s what you prefer. The Mexican Tomato Sauce starts with a homemade sofrito which makes it rich in flavor. You can use whichever vegan cheese you prefer but I wanted the combination of a cheese that melts and the spicy Pepperjack flavor so I used Daiya.

This is the kind of dish that tastes even better the next day so if you can, make it the day before you plan to serve it. You can garnish the lasagna with gucamole or vegan sour cream. Serve it with a salad or rice and you have a hearty, filling and decadent meal that’s muy delicioso.

Lasagna messicana

For the Mexican Tomato Sauce:

Ingredienti
1 Tbs. Sofrito (vedi ricetta ecco)
1-14 oz. can of tomato sauce
½ cucchiaino. cumino macinato
½ cucchiaino. coriandolo macinato
Sale e pepe qb

Indicazioni
In a small pot, add the sofrito over medium heat. Add the tomato sauce and the spices. Stir well and heat through. Mettere da parte.

For the Picadillo:

Ingredienti
1 Tbs. olio d'oliva
¼ grande cipolla rossa, tagliato a dadini
2 spicchi d'aglio, tritato
½ peperone verde, tagliato a dadini
½ peperone rosso, tagliato a dadini
2 serrano chiles, semi e tagliato a dadini o 1-4 oz. lattina di peperoncini verdi
3 Sunshine burgers, frozen or 2 cups cooked lentils
7 oz. of the Mexican Tomato Sauce (vedi ricetta sopra)
1 cucchiaino. cumino macinato
1 cucchiaino. coriandolo macinato
1 cucchiaino. Polvere chile messicano
1 cucchiaino. paprika
Sale e pepe qb

Indicazioni
Scaldate l'olio in una padella a fuoco medio. Soffriggere la cipolla e l'aglio per 4 minuti. Aggiungere i peperoni e peperoncini e soffriggere per un altro 3 minuti. Crumble the Sunshine burgers into the skillet (or add the lentils) and mix it with the peppers and onions. Aggiungere la salsa e le spezie nella padella. Mix it well and cook until the burgers are heated through. Transfer the picadillo to a bowl and set aside. Wipe out the skillet to use for the bean/corn mixture.

For the Black Bean/Corn Mixture:

Ingredienti
1 Tbs. olio d'oliva
¼ grande cipolla rossa, tagliato a dadini
1-15 oz. può fagioli neri, scolati e sciacquati
1 cup frozen or fresh corn
2 pelati, semi e tagliato a dadini
Sale e pepe qb

Indicazioni
Scaldate l'olio in una padella a fuoco medio. Aggiungere la cipolla e cuocere per 3 minuti o fino a quando ammorbidito. Mix in the beans and the corn and cook until heated through. Turn off the heat and add the tomatoes, sale e pepe. Trasferimento in una ciotola e mettere da parte.

Per la Lasagna:

Ingredienti
Spray da cucina
12-15 tortillas di mais
Picadillo
Black Bean/Corn Mixture
7 oz. of the Mexican Tomato Sauce
1 ½ cups Daiya Pepperjack shreds
Parsley or cilantro, chopped, for garnish
Guacamole (vedi ricetta ecco) or vegan sour cream, for toppings

Indicazioni
Preriscaldare il forno a 350 gradi. Spruzzare un 9 da 11 casseruola con spray da cucina. Spread some sauce on the bottom of the casserole dish.

Layer the tortillas to cover the bottom of the casserole dish. You may need to cut some tortillas in half to make sure the whole dish is covered.

Spoon half the picadillo onto the tortillas and spread evenly with a spatula. Top with half the bean/corn mixture and ½ cup of Pepperjack shreds.

Apply a second layer of tortillas. Top with remaining picadillo and bean/corn mixture. Spread them evenly and add some more sauce and another ½ cup of Pepperjack shreds.

Apply a third layer of tortillas. Top with remaining sauce and Pepperjack shreds.

Spray the top of the lasagna with cooking spray. Cuocere per circa 30-40 minutes until the tortillas have browned a bit and the cheese is melted.

If you are going to eat it the same day, let it stand for about 15 minutes so the lasagna can set. Guarnire con prezzemolo o coriandolo. Serve with guacamole or sour cream, as desired. Godere!

Gli “V” Parola: Ditelo. Mangia. Live it.

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2 Le risposte alla Lasagna messicana

  1. Rhea Parsons Febbraio 4, 2012 a 3:13 su #

    Barb, that’s very diplomatic of you 🙂

  2. Barb @ ThatWasVegan? Febbraio 2, 2012 a 12:41 pm #

    Questo sembra grande- although I’m split between your team and Tom’s… I love italian AND mexican!


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