mexican lasagna

Name: Mexican Lasagna
Yield: 8
Cuisine: Mexican
Ingredients: 6 - poblano peppers; 1 pound(s) ground beef; 2 tablespoon(s) butter; 2 cup(s) frozen corn; 2 cup(s) heavy cream; 1 teaspoon(s) thyme, dried; 1 small vidalia onion, diced; 1 large zucchini, chopped; 9 - lasagna noodles, uncooked; 2 cup(s) mozzarella cheese

(1 RATING)

30 Pinches

Amy S

Just, MI

Updated on Nov 21, 2012

variation of a recipe that a friend gave me...YUM! Even better the next day for leftovers!

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yield 8 serving(s)

Ingredients

6 - poblano peppers
1 pound ground beef
2 tablespoons butter
2 cups frozen corn
2 cups heavy cream
1 teaspoon thyme, dried
1 small vidalia onion, diced
1 large zucchini, chopped
9 - lasagna noodles, uncooked
2 cups mozzarella cheese

How To Make mexican lasagna

Step 1

Remove stems and Cut peppers in half, remove seeds. Place on baking sheet cut-side down and broil on high until browned in spots. Transfer to a bowl, cover, and set aside for 10 minutes.

Step 2

Melt butter in saucepan. Add ground beef, onions and garlic, saute until beef is browned. Stir in cream, corn and thyme, reducing heat to low and cook 5 minutes. Set aside.
Step 3

Preheat oven to 350. Remove peppers from bowl and cut into long strips. Combine peppers and zucchini in bowl, season with salt and pepper to taste.
Step 4

Spread 1/3 of the corn mixture on the bottom of a 8 x 11 dish. Cover with 3 lasagna sheets. Add 1/3 of the pepper mix. Add 1/3 of the cheese. Repeat layers 2 more times.
Step 5

Pour about 1/4 cup water around the sides of the dish, cover with aluminum foil. Bake about 45 minutes or until the noodles are cooked. Let stand 15 minutes before serving.
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