Saturday, 30 June 2012

Mexican "Lasagne"

The name of this recipe is a little deceiving.  While it looks like a lasagne and the ingredients are layered in much the way a lasagne would be, the flavours are decidedly Mexican.  It reminded me a little of enchiladas, but way less work!  The ingredients can be assembled in under 30 min and you can then bake right away or put in your fridge/freezer for another time.  This is my favourite kind of dish because I can make it in advance and have it available for a meal when I get home from work.


It utilizes ingredients you may already have in your freezer and there is no cooking involved to assemble the dish.  Chipotle peppers add a nice bit of smokey flavour and some heat to the tomato sauce.  Whenever I open a can of chipotles I put the remainder in invididual ziploc bags in the freezer.  They keep for months and are handy to be able to grab just one at a time.  The Cookin Greens Spinach is also quick and convenient as it is already washed and chopped, ready for use. 

The original recipe included multiple steps that were very time consuming.  I have made it both ways, and truly believe the streamlined version is just as good as the 75min assembly Gourmet suggests.  Although there are multiple steps outlined below, it is quite simple to put together and well worth the effort.

 Mexican Lasagne

Adapted from Gourmet

For tomato sauce
1 (14- to 16-oz) can whole tomatoes including juice
3 large garlic cloves, chopped
1/4 cup chopped fresh cilantro
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
1 chipotle pepper in adobo sauce

For goat cheese sauce
1 cup cream
2 teaspoons dried oregeno
8 oz soft mild goat cheese
1/4 teaspoon salt

For spinach filling
1 bag Cookin Greens Spinach (drained colander until thawed; about 10min)
1/4 cup raisins
To assemble dish
9 (6-inch) corn tortillas, halved
2 cups cooked black beans, rinsed and drained if canned
1 cup shredded monteray jack or cheddar cheese

Place tomatoes, garlic, cilantro, sugar, salt and chipotle pepper in blender.  Puree until smooth.
In a small sauce pan, combine oregeno, cream, goat cheese and salt.  Gently whisk over low heat until
thickened.  About 5min and set aside.
Preheat oven to 350degrees if cooking right away.
In a 9x13pan spread 1 cup tomato sauce on bottom. 
Top with 3 corn tortillas (halved).
Spread spinach on top and sprinkle raisins on.
Top with 3 more tortillas.
Spread 1 cup tomato sauce on.
Spread black beans on top.
Spread goat cheese sauce on top.
Top with 3 more tortillas.
Spread remaining tomato sauce on top
Sprinkle cheese on top.
Cover with foil and bake 30 min.  Remove foil and place under broiler for 5min.  Allow to sit 5min before serving.  Enjoy!

Note: Cooking Greens provided their product for this recipe creation.  The opinions are my own.

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