Gary's Cookbook

Mexican Lasagna

Snacks

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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.

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