Vegetarian mexican lasagne
I have decided to do some experimenting. Taking inspiration from Neetu's enchiladas, I am making Mexican lasagne. The filling for this lasagne recipe is rather juicy compared to the normal bean and corn filling that I make. I made this for my husband's birthday last week. I wanted to make something different.
To me the lasagne looked very tempting. The fasting still continue and I had to satisfy myself just from the smell only. Himal said he prefers the 'normal' filling that I make every time and this had too much going on. He was not too impressed with the addition of mushrooms or something. My brother-in-law, Mitul, on the other side really enjoyed it. I guess I will leave it to you to decide if you like this Mexican lasagne recipe or not.
- 3 cups enchilada sauce
- 6 flour tortillas
- 4 tbsps olive oil
- 3-4 green chillies finely chopped
- 1 tsp whole cumin seeds
- 1 can of pinto beans-drained
- 300g sliced mushrooms
- 1 medium sized zucchini grated
- 1 tsp ground oregano
- 1 tsp cumin powder
- 1 tsp cayenne pepper powder
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt ( adjust to taste)
- 1/4 cup chopped coriander ( leaves and stems)
- 1 cup shredded cheddar cheese
- Heat the olive oil in a frying pan.
- Add the chopped green chillies and fry them for a few seconds.
- Add in the cumin seeds followed by the mushrooms.
- Let the mushrooms cook for about 2 minutes and then add in the grated zucchini.
- Add in all the spices and salt and let the zucchini cook till it shrivels.
- Add in the pinto beans and mash them with the back of a wooden spoon.
- Add in the chopped coriander.
- Preheat the oven to 180°C.
- Pour about 2 ladle of enchilada sauce at the bottom of an oven safe deep baking dish
- Place the 2 flour tortillas and pour about a ladle of enchilada sauce on the tortilla
- Top with half of the filling and sprinkle with cheese.
- Repeat the above two steps so you have 2 layers
- On the top most layer, finish off with a tortilla, pour 1 ladle of enchilada sauce on the top and sprinkle with lots of cheddar cheese.
- Bake for 35-40 minutes or until golden brown.
- Serve with salads, salsa and sour cream.
- Slice the mushrooms thinner that what I have in the picture and they might blend in better with the rest of the ingredients.
- Use a deep/wide dish. If the dish is too small in size, the multiple layers tend to slide off while taking them out.
- Wait for a few minutes before you serve the lasagne, allowing it to cool and the layers to settle down.
- Try using a knife to cut out sections, this might make it easier to take them out of the dish using a flat metal turner.