Mexican Lasagna

If you dont mind fat from cheese, and love peppers you will love this!! It can also be made without the "hot" depends on your preferences. If you try to chose ingredients to keep sodium lower, you might appreciate this! If you are trying to keep the fat as low as possible in your diet...read no further.



I tried making Mexican Lasagna last week on a day off from work. It took a bit of time with all the steps but soooo worth it! I used the recipe/directions from http://scarlettabakes.com/roasting-chiles-a-lasagna/ and made a few changes to better fit me.

- I was shooting for a 9x13 pan of lasagna so I increased a few ingredients
- Instead of 2 cups of heavy cream, I used 1.25 cup heavy cream + 2.25 cups 1% milk + 1/4 cup flour
- I used 4 poblano peppers + 2 large red bell peppers for layering, roasted in the oven at broil until blackened then removed skins after steaming in air tight container for 20 minutes.
- Topped dish with 4 habanero peppers and 4 jalapeno peppers, fresh and diced
- 4 ears of corn - two i blended the corn with the heavy cream and two I left corn kernels whole.
- Sauteed onion and garlic in a spray of olive oil and a splash of homemade chicken stock I had on hand
- Mexican grocery store did not carry the called for cheese, I used 8 oz of Queso Fresco and 8 oz Queso Chihuahua (chilled in freezer then minced in cuisinart - very easy!!) ..used mozzarella to top pan
- I skipped the zucchini

I loved it definitely worth the prep time and my guinea pig coworkers thought it was great!! One said I could eat a lot more of that --another said to die for!



I got 12 servings that broke down to:
1/12 of pan = Calories 319 Carbs 21 Fat 19 Protein 15 Fiber 2 Sodium 373 Potass 274 Sugars 7

This freezes and re-heats easily, too - your lunch bag will thank you!!