Queso Fresco Lasagna
From chefmeow 16 years agoIngredients
- queso fresco Lasagna shopping list
- 1 pound fresh lasagna noodles shopping list
- 2 tablespoons oil shopping list
- 2 medium white onions coarsely chopped shopping list
- 2 medium green bell peppers coarsely chopped shopping list
- 2 large garlic cloves peeled and minced shopping list
- 2 tablespoons chili powder shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon dried oregano shopping list
- 32 ounces plum tomatoes in juice shopping list
- 1 teaspoon salt shopping list
- 3 cups ricotta cheese shopping list
- 1 egg lightly beaten shopping list
- 1/3 cup chopped fresh cilantro shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 pinch cayenne pepper shopping list
- 8 ounces monterey jack cheese shredded shopping list
- 6 ounces cheddar cheese shredded shopping list
- 1 minced fresh jalapeno pepper shopping list
How to make it
- Heat oil and cook onions, peppers and garlic over medium low heat stirring often for about 5 minutes until vegetables begin to soften. Add chili powder and cook stirring for 1 minute. Stir in the cumin and oregano then tomatoes with their juice. Bring to a simmer breaking up the tomatoes with the side of a spoon. Simmer over low heat uncovered for about 15 minutes. Stir together ricotta, egg, cilantro, parsley and cayenne. Spread a thin layer of sauce on the bottom of the dish then make a layer using one third of the pasta, then a layer of one-half of the ricotta filling. Combine the jack and cheddar cheeses and sprinkle one third of the mixture over the ricotta mixture. Top with one third of the remaining sauce. Make another layer with half of the remaining pasta all of the remaining ricotta filling half the remaining shredded cheeses and half the remaining sauce. Top with remaining pasta and sauce. Reserve remaining shredded cheeses. Preheat oven to 350. Bake covered for 40 minutes. Uncover and sprinkle with remaining shredded cheeses and jalapenos then bake 10 minutes more until cheese is melted and bubbly. Let lasagna stand about 10 minutes to firm up before cutting into squares.
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