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Friday, March 4, 2011

Mexican Lasagne

Corn tortillas stand in for pasta, enchilada sauce for pasta sauce, Mexican blend shredded cheese and queso fresco for mozzarella, parm and ricotta.  If you are looking to get the last little bit of sauce out of your jar, add a swish of beer and pour over the top of the finished lasagne--the extra liquid will help keep the dish from getting too dry in the low-humidity freezer.


Mexican Lasagne
Makes 1 13x9 pan (6-12 servings, depending on who you're feeding)

1 lb ground round
1 onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp coriander

about 15 corn tortillas
5 cups enchilada sauce
4 cups shredded Mexican blend cheese
1 package queso fresco or queso Chihuahua, cubed
1/4 cup beer (optional)

Brown the beef, onion and garlic together until beef is cooked through.  Add spices and cook 1 minute more.

When you put the tortilla layer in, tear up some tortillas to fill in the gaps.  Don't overlap too much or the lasagne will turn out "doughy". 

The layers of the lasagne go like this:
  1. 1 cup sauce
  2. tortillas
  3. 1 1/3 cup sauce
  4. 1/2 meat mixture
  5. 1 1/3 shredded cheese
  6. 1/2 of the queso
  7. tortillas
  8. 1 1/3 cup sauce
  9. 1/2 meat mixture
  10. 1 1/3 shredded cheese
  11. 1/2 of the queso
  12. tortillas
  13. remaining sauce + beer
  14. remaining shredded cheese

Double wrap in foil and plastic wrap to freeze.  When ready to bake, thaw lasagne and bake for 1 hour at 350F or until hot in the center.  Leave the lasagne covered with foil until the last 15 minutes of baking.  You cook the lasagne fully frozen, but it will take closer to 2 or 3 hours and may not heat evenly. 
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