Real Recipes From Real Home Cooks ®

mexican lasagna

(1 rating)
Recipe by
Amy S
Just, MI

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

(1 rating)
yield 8 serving(s)

Ingredients For mexican lasagna

  • 6
    poblano peppers
  • 1 lb
    ground beef
  • 2 Tbsp
    butter
  • 2 c
    frozen corn
  • 2 c
    heavy cream
  • 1 tsp
    thyme, dried
  • 1 sm
    vidalia onion, diced
  • 1 lg
    zucchini, chopped
  • 9
    lasagna noodles, uncooked
  • 2 c
    mozzarella cheese

How To Make mexican lasagna

  • 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.
  • 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.
  • 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.
  • 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.
  • 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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