Mexican Green Lasagna
This Mexican Green Lasagna is inspired by a lasagna my Mexican family makes with mole & rajas. It's so healthy, delicious and filling!
PREP TIME
15min
COOK TIME
1hr
TOTAL TIME
1hr 15min
INGREDIENTS
- 1 tablespoon oil
- 2 zucchinis, sliced into half moons
- 1 cup frozen white corn
- 1 cup frozen poblano peppers or bell peppers
- Lasagna noodles, gluten free optional
- Vegan mozarella (I like the liquid mozzarella from miyokos)
- Vegan store bought ricotta (or use the tofu ricotta recipe found pinned in comments)
For the green sauce
- 2 tablespoons oil
- 1 1/2 lbs tomatillos, husks removed
- 1/2 small yellow onion, roughly chopped
- 3 garlic cloves, peeled
- 1 serrano or jalapeno pepper, stem removed
- 1 cup spinach
- 1/4 cup homemade cashew crema or store-bought
- 1/2 cup vegetable broth or water
- Small handful cilantro
- Pinch of salt
EQUIPMENT
- Large pan
- Blender or food processor
- Lasagna dish
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
For the green sauce
- In a large pan over medium heat add 2 tablespoons oil then add in the whole tomatillos, onion, garlic, serrano and saute for 5 minutes or until everything is softened and slightly charred.
- Transfer to a blender then add in spinach, crema, warm water, cilantro and salt. Blend until smooth. Transfer to a jar or bowl.
For the vegetable filling
- In a In a large pan over medium heat add 1 tablespoon oil then add in zuchinni and cook for 2-3 minutes on each side or until golden. Then add in corn and peppers and cook for an additional 5 minutes. Season with salt and pepper then turn off heat.
For the assembly
- Cook the lasagna noodles according to package directions.
- Preheat oven to 435.
- To a lasagna dish, spread 1/2 cup of the sauce to the bottom of the pan. Then add a layer of lasagna noodles. Add a layer of ricotta, then vegetable filling then lasagna noodles then sauce and repeat until you make 3-4 layers.
- Top the last layer of lasagna noodles with a generous amount of the sauce then top with mozzarella cheese.
- Cover with foil or a baking sheet and cook for 45 minutes.
- Let the lasagna sit for 20 minutes before cutting into it! Top with cilantro and enjoy.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
