Mexican Lasagna With Tortillas, Vegetables & Cheese By Rockin Robin

 
Published on Feb. 16, 2016
Category: Howto & Style
Source: Youtube

Our Mexican lasagna has great flavor because of the way we cook the vegetables in this recipe. It is also vegan but you can easily add chicken, beef or ground turkey if you wish. Visit my website: http://www.cooking-mexican-recipes.com My Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.html Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com TWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/ Google+: http://tinyurl.com/mkeeqox Instagram: http://instagram.com/RockinRobinCooks Mexican Lasagna Ingredients: 5 roma tomatoes 4 Medium zucchini, chopped 1 large sweet potato 1 chipotle pepper in adobo sauce 1/2 tsp. salt 1/2 tsp. cumin 1/4 cup chicken broth 1 yellow onion, diced 4 garlic cloves, minced 1 cup corn 1/2 - 3/4 cup cream fraiche 1 lb. pepper jack/monterey jack cheese, grated Directions: Preheat oven to broil. Cut tomatoes into 6 ths and place on a baking sheet and drizzle with olive oil. Rub the oil to coat the tomatoes. Broil on the highest rack until the tomatoes get charred, about 10 -12 minutes. Let cool. In a large stainless steel fry pan, add 1 - 2 Tbsp. olive oil and the onion. Sautee for 15 minutes over medium low heat, stirring frequently. Add the garlic after 15 minutes and sautee for an additional 2 minutes. Add this mixture to the tomatoes in a blender as well as the chipotle peppers, salt, cumin and chicken broth and blend until pureed. Using the same frying pan add 2 Tbsp. olive oil over medium heat and add the sweet potatoes. Cook for 5 minutes and then add the zucchini and sautee for another 10 minutes. Test the potatoes for doneness. If they are still firm, add 1/3 cup of broth and the corn to the pan and cover. Cook an additional 2 minutes and they should be done. In a small frying pan, pour vegetable oil about an inch deep over medium high heat. Once the oil is hot, dip 2 corn tortillas into the oil as they bubble up for about 3 to 4 seconds. Place them on a paper towel covered tray to drain. Pat the tops of them with paper towels to absorb excess oil. Continue cooking tortillas in this fashion until you have enough to cover the dish in 3 layers. Using a 9 x 13 baking dish, spread a thin coating of tomato sauce on the bottom of the dish. Then place a layer of tortillas, then more sauce, zucchini mix, creme fraiche, ending with jack cheese. Repeat layers 2 more times ending with jack cheese. Bake at 375 degrees F. for 15 - 20 minutes or until the cheese is melted and dish is heated through. Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: Music by Kevin MacLead http://incompetech.com/. License terms: http://creativecommons.org/licenses/by/3.0/ http://creativecommons.org/licenses/by/3.0/legalcode Music: www.bensound.com" Song Brazil Samba Music: http://www.bensound.com/royalty-free-music