2015 .... a first post in the new year.... haven't been blogging ...though I cooked and tried a lot of old and new recipes in the final months of 2014. I find photographing difficult in my kitchen here.... I do not have any natural light.... but, hoping to change and blog more, about the recipes I learnt.
Asian cuisine ingredients are difficult to find here, but you can easily get mexican cuisine stuff. I have started liking mexican food here....and this is one of the mexican inspired recipes.... I have used some store bought ingredients for it, but you can make the sauces at home too. It feeds many and a good recipe to take to a potluck.
Ingredients:
- Corn tortillas 1 pack -- I used about 18 for 3 layers
- Picante sauce -- I used Pace brand available in my grocery store, about 1.5 cups
- Salsa sauce -- I used Red Gold medium spicy, about 1.5 cups
- 1 can -- black beans
- 1 can -- pitted and sliced black olives
- 1 red onion
- 200 grams button mushrooms
- 1 green capsicum
- 3 small carrots
- 1 cup frozen corn
- 2 cups mixed mexican/southwestern blend cheese
- 5 cloves garlic
- 2-3 green chilies
- 2 avocadoes
- salt and pepper and about 1-2 tsp olive oil
Recipe:
- Prep and chop the fresh ingredients. Peel and grate the garlic. Wash vegetables and chop the onions, garlic, chilies, mushrooms, capsicum. Defrost the corn.
- Heat the oil in the pan.
- Saute the chopped onions, till they are translucent.
- Add the garlic, chilies, capsicum, carrots, mushrooms and finally the corn.
- Keep sauteing on medium heat till the vegetables are cooked. Add salt and pepper and keep them aside to cool.
- Cut the corn tortillas in half and heat them on a skillet for about 30 seconds each side.
- Pre-heat the oven to 350 degrees farenheit.
- Assemble the lasagna.
- Take a glass or metal baking pan. (I used 13*9 glass pan). Layer the bottom of the pan with 2-3 tbsp of salsa sauce.
- Place the corn tortilla halves in single layer on the salsa.
- Spread 2-3 tbsp of picante sauce on top of the tortillas.
- Spread the prepared vegetable layer.
- Sprinkle beans and olives.
- Finally, add cheese.
- Repeat all the layers.
- I made about 3 layers.
- Top the lasagna with picante sauce and more cheese and olives.
- Bake for about 30-35 minutes. Turn off the oven and leave the lasagna in hot oven for about 5 minutes.
- Take it out and let it rest for 10 minutes more.
- Garnish with chopped avocados and /or sour cream.
Quantity:
- Makes about 8-10 servings.
Notes:
- You can make it with chicken mince. Add about 2 cups of chicken mince to the vegetarian ingredients.
- You can use either salsa or picante, or both.
- Increase or omit cheese and avocados.
- Also, a big tip is to top the lasagna with avocado slices just before serving. Cut the avocados only when you are going to serve. If u leave them they will turn black soon. (as you see in the following picture )