Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, mexican lasagna. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mexican Lasagna is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Mexican Lasagna is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mexican lasagna using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mexican Lasagna:

1. Make ready 6 Poblano chiles Large Roasted or Hatch New - Mexican Green
2. Make ready 1/2 lb Queso Fresco (Semi-soft, fresh Mexican cheese)
3. Make ready 8 oz Ricotta Cheese
4. Get 3 Cans Media Crema (Table Cream)  (2 for batter, 1 for serving)
5. Get 1.5 - 3 Habanero Peppers (very spicy, tiny bright orange chiles)
6. Get 2 Eggs
7. Get 2 or 2 tbs Chicken Bouillon Cubes Knorr
8. Make ready 2 TBS Butter
9. Take 2 Corn Fresh     husks
10. Get 2 Cubed Zuchinni (or 1 Mexican Grey Squash)
11. Prepare 2 Cloves Garlic
12. Get 1 Pasta Lasasgna     Box
13. Prepare 8 oz Mozzerella Cheese Shredded

Steps to make Mexican Lasagna:

1. In the blender or food processor, combine de-seeded roasted green chiles, queso fresco, ricotta cheese, media crema, habanero peppers (de-seeded and chopped) and chicken bouillon until creamy.  Add salt, pepper and garlic salt to taste.
2. Blend in 2 eggs until combined. Do not over beat. Set mixture aside.
3. In buttered pan, cook husked corn and chopped squash on medium heat for about 12 minutes. Add pressed garlic when squash is soft. Turn off and set aside to cool.
4. Pre-boil pasta until al-dente. Drain pasta and cool with water for handling. Quickly arrange lasagna noodles on a flat plate. The half cooked pasta will harden if you don't move fast!
5. Combine creamy green chili mixture with cooked squash and corn.  Alternate layers of pasta and creamy chile-cheese filling in 2 small, non-stick spray coated lasagna pans.
6. Cook for 30 min at 35" degrees and an additional 10 min at 250 degrees. I used 2 pans, a 13x9 inch pan and an 8x8 inch pan.
7. Top with mozzarella and serve with a side of media crema.

So that’s going to wrap this up for this special food mexican lasagna recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!