Had a feast with Rusty, Bonnie and Ashley last night. Everyone did a great job cooking. I tried my hand at a Vegetarian Mexican Lasagna with the least amount of effort. This is what I did…
1. Mixed together 1 chopped green bell pepper, 1 chopped Spanish onion, 1 bottle of Goya Ranchero Salsa, 1 can of Green Giant Sweet Corn, 1 can of Del Monte Diced Tomatoes w/ Zesty Jalapeño, 1 can of Goya Black Beans, a little bit of salt and pepper.
2. Boiled the Lasagna noodles, tried to not cook it all the way.
3. Pam sprayed the casserole pan and started assembling the noodles, the filling mix, ricotta cheese, and 1 bag of shredded Monterey Jack and Cheddar Cheese.
4. I let it sit overnight in the fridge, hoping the noodles will soak up the flavors
5. Stuck it in the oven at 360 for 45mins (covered with foil). An additional 15 mins uncovered, but I think I’ll do without this step next time. I don’t like it to get too crispy and un-edible on top. If you like it a little crispy, maybe less time uncovered.
The Mexican Lasagna turned out delicious and spicy. Add a dollop of sour cream on top and your golden. I think the grittiness of the ricotta cheese and the filling almost gave it a ground beef texture effect. I didn’t miss the meat. I would just assume it was in there. [update: I don’t recommend eating Mexican Lasagna leftovers while watching District 9]
Merry Christmas, ham!