Mexican Spiced Lasagna

...assembled and ready for the oven

How about a change up from the more traditional Italian Lasagna?  This Mexican spiced lasagna I created has wonderful flavors.  You can substitute chicken, turkey or pork in this dish for the ground beef.  I also suggest that if you have the time: roasting the peppers (and even corn and tomato) will enhance the flavors of this lasagna all the more!  I preferred to make my dish with 'oven ready' lasagna noodles but, I know that you can use tortillas as well (3 layers of two tortillas each for this recipe,  if used in place of noodles) ~Enjoy! Diane 

Mexican Spiced Lasagna

Ingredients
1 1/2 pounds ground beef, lean
1 large onion, diced
1 sweet pepper, diced
1 poblano or jalapeno pepper, seeded & chopped **
3 teaspoons chili powder
1 teaspoon garlic powder
1/4 teaspoons smoked paprika
1/4 teaspoons ground cumin
1 pinch ground cinnamon
sea salt & black pepper to taste
2 cups salsa, chunky style works best
1 /2 - 2 cups corn
9 'oven ready' lasagna noodles or 6 flour tortillas 
1 cup sour cream
2 cups Shredded Cheese, divided - I used a Mexican blend of cheeses
1 large tomato, sliced or diced
1 large avocado

Directions
1. Pre-Heat oven to 375 F.
2. Brown meat with onions and peppers in large skillet on medium-high heat. Stir in spices; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. If the mixture seems a little thick you can stir in 1/4 cup of water. Taste and adjust any seasonings. 
3. Spray baking dish with a non-stick spray. Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas (or 3 oven ready noodles), 1 cup meat sauce, 1/2 the sour cream, and 1/2 cup cheese. Cover with 2 tortillas (or 3 oven ready noodles), 2 cups of remaining meat sauce, and half of remaining cheese; top with remaining tortillas (or 3 oven ready noodles) and meat sauce, lay fresh tomato slices over top. Cover with foil.
4. Bake 30 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until cheese is melted.  Top with fresh slices of avocado before serving. 

**you can use whatever peppers you like: poblanos, jalapenos, chiles in adobo, make it as hot or as sweet as you like for a more intense flavor: roast your peppers in the oven on a baking sheet prior to using in recipe.  I did add in some onions that were in adobo sauce as well as the regular onion listed above. 


Recipe & Photos by: Diane Baker for Canning and Cooking at Home