Mexican Lasagna
"A Mexican fusion twist on the classic lasagna by adding enchilada sauce, cilantro, jalapenos and more...."
INGREDIENTS
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2 tablespoon olive oil
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1 onion, peeled and chopped
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1 red bell pepper, seeded and chopped
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1 green bell pepper, seeded and chopped
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2 jalapenos, chopped, (seed if you like)
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1/4 cup basil, packed
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1 bag – 12 ounces – of fresh spinach
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1 1/2 teaspoon kosher salt
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2 tablespoons finely chopped cilantro stalks
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2 (14.5-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
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1 – 28 ounce can of enchilada sauce
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1 – 6 ounce can of tomato paste
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1 – 6 ounce can of green chilies
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2 (15-ounce) cans black beans, drained and rinsed
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1 bag – 15 ounces of frozen corn,
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1 cup each shredded mozzarella and Parmesan
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12 ounces ricotta
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1 package lasagna noodles
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1/4 cup roughly chopped fresh cilantro
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