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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 teaspoon(s) cumin |
1/2 tablespoon(s) ancho chili powder |
1/2 tablespoon(s) chipotle chili powder |
1 teaspoon(s) chipotle seasoning mix |
1/2 tablespoon(s) mccormick's smoked paprika |
1 teaspoon(s) hickory smoked sea salt |
1/2 tablespoon(s) fresh ground pepper |
1 teaspoon(s) oregano |
3 clove(s) garlic minced |
1 whole(s) red bell pepper diced |
1 whole(s) green bell pepper diced |
1/2 cup(s) broccoli chopped |
1/2 cup(s) red onions diced |
8 ounce(s) olives sliced |
4 can(s) 14 1/2 oz. hunt's diced fire roasted tomatoes with garlic |
12 ounce(s) hunt's tomato paste |
2 can(s) 7 3/4 el pato tomato sauce (mexican hot style) |
1 whole(s) italian zucchini sliced |
12 ounce(s) rancho queso fresco |
2 whole(s) eggs |
2 pound(s) mexican style shredded cheese |
1 box(es) barilla no cook lasagna noodles |
1 pound(s) chorizo |
1 package(s) schilling's hot taco seasoning mix |
1 pound(s) gound beef (70/30 or better) |
4 slice(s) finlandia sliced chipotle cheddar cheese quartered |
4 slice(s) finlandia jalapeno munster quartered |
1/2 cup(s) green onions, divided chopped |
1 cup(s) cilantro, divided chopped |
Directions:
1. Take the first nine ingredients and pre-mix them for later use. Next, beat the two eggs and add them to the queso fresco and 1 cup of shredded cheese mix. Knead mixture together to an even consistency and chill til use. Dice the bell peppers, colors optional, and cut broccoli into small bite sized crowns. Slice the italian zucchini length wise, then into 1/8 inch thick half moons. In a 5 quart pot add diced tomatoes, paste and sauce and bring to a boil while stirring constantly until well mixed together. Add dry seasonings, stir until well blended and add bell peppers, red onions, broccoli and sliced olives. Lower heat and simmer for about 20 minutes. Cook desired meat and prep your lasagna tray. Spray 9 x13 tray with cooking spray. Once Sauce is done, add one cup of sauce across bottom of the tray. Apply a layer of noodles, then add 1/2 of meat if used, 1/3 cup cilantro, 1/3 of queso fresco mix, a thin layer of shredded cheese and 1 cup of sauce. Next, apply another layer of noodles, add the zucchini, another layer of shredded cheese and a cup of sauce. At this point, your tray is likely to be over filled. If not, you can add one more layer of ingredients and noodles. Otherwise, add the other half of cooked meat if used, 1/3 cup cilantro, 1/4 cup green onion, the rest of the queso fresco mix, a thin layer of shredded cheese, the chipotle cheddar cheese and the rest of the shredded cheese on top of that. There should be just barely enough of everything to fill these layers. Bake at 350 degrees cover with aluminum for 45 minutes (use tooth picks to prevent foil from sticking), then 10- 15 minutes to slightly brown cheese, remove from oven and allow to cool 5 to 10 minutes before slicing. Garnish with remaining cilantro and green onion.
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