Gary's Cookbook
Mexican Lasagna
Recipe detail
Ingredient list
- 3 cups of Nutrela chunks, soaked in warm water for 20 minutes.
- ½ cup each chopped onion and green pepper (capsicum)
- 2 ½ cups salsa or crushed tomatoes
- 1-cup whole corn (boiled)
- 2 tsp. each chili powder and ground cumin
- 3 jalapenos
- 1 cup coriander leaves
- 10 corn tortillas (6 inch) divided
- 2 cups cottage cheese or paneer grated
- 1 cup shredded cheddar cheese
- ½ cup sliced ripe pitted olives (optional)
- 2-tbsp. vegetable oil.
Preparation
- Squeeze Soya chunks and crush them with jalapenos and coriander.
- Brown this mixture in oil in a large skillet on medium heat for 5-6 minutes; add salsa or crushed tomatoes, corn and seasonings.
- Layer 1/3 of the Soya mixture, ½ of the tortillas and ½ of the cottage cheese in 13 x 9 -inch baking dish.
- Repeat layers, ending with Soya mixture. Sprinkle with cheddar cheese and olives.
- Bake at 375 degrees F for 30 minutes.
