This is a very difficult recipe to mess up as Carlos can attest to. We have eaten this recipes a few times so I figured Carlos mostly knew how to make it. I briefly explained to him how to do it and he wrote down some pertinent instructions. When I came back, I found many things had mistakenly been altered– canned tomatoes had replaced pasta sauce, ricotta had mistakenly been used instead of cottage cheese and freshly grated parmesan had replaced cheddar/Monterey jack. Still, it really didn’t matter much taste wise, but the consistency was different.
This is made with three mixes. The tortilla one, the tomato one and the salsa verde one.
- 1 big onion
- corn tortillas (around 24-30)
- chili powder (liberally)
Mix it until soft. If the pan you used to saute the tortillas is oven proof then cover the sides of the pan with tortillas and mix the following ingredients in a bowl:
- Tomato sauce (like the ones for pasta in a glass jar)
- Cottage Cheese
- Salt + Pepper
Put the tortilla mix, around an iron cast or lasagna pan. Then dump in the tomato mix.
Then add the top layer.
- Half bottle of sour cream (6 tablespoons)
- Salsa verde (bought in the store, made out of tomatillos).
- Grate cheese (Monterrey or Cheddar) yourself.
Cook it for 30 minutes in the oven.
This serves four.
I wanted to cut the fat from fried eggplant but wanted to keep the crispy taste you get from frying. So, I battered the eggplant and then just coated the outside in oil.
They turned out nicely, less fat and the flavor didnt lose much.
- 1 eggplant sliced
- 2 eggs beaten
- flour or bread crumbs
- olive or other vegetable oil
Dip eggplants in the beaten egg and then in the bread crumbs or flour. Place in a baking dish. Then coat with oil an each side. Coat them the same way you would if you were roasting potatoes or other vegetables in the oven. Bake on 200 C for 15-20 minutes. Flip once about half way through when you see they are golden brown on top.
Using your favorite tomato sauce, mix in cottage cheese and top with Parmesan, mozzarella, or jack cheese.
A fantastic recipe! I highly recommend it.
Cheesy vegetable lasagna
It is pepper season here in Denmark. The really nice vegetable lady at the farmer’s market gets rid of all of her “second” quality vegetables on us. She understands that we want quantity not necessarily quality! She is a wonderful lady! So, because of this woman we had a lot of peppers and after 3 weeks of consuming massive amounts of peppers I was a bit bored. I was bored, but I still had 8 peppers in the fridge that needed to be used. We had decided to make lasagna so I roasted the peppers and zucchini and the lasagna turned out superb!
Wash and slice peppers into halves. Take out the center and the seeds. Coat the bottom of a baking dish with oil. Pat peppers dry and then coat with oil. Sprinkle with oregano and salt. Wash zucchini then slice, coat with oil, and sprinkle with salt and oregano. The zucchini take less time to cook. I cooked half of the zucchini while i roasted the tops of the peppers and then took out the zucchini, turned the peppers over, and cooked the other half of the zucchini. Bake at 180C for about 30 minutes. (15 minutes for the zucchini).
While the vegetables are roasting, I made tomato sauce in the TMix. I just sauteed 1 onion and 1 clove garlic and added a few cans of tomato. I probably added salt. Let it simmer for 20 minutes.
Cream Sauce (also known as Béchamel)
- 50 gr. flour (white or whole wheat)
- 450 gr. milk
- salt, pepper, nutmeg
Without rinsing T-mix of tomato sauce combine all ingredients in Tmix blend for 5 seconds. Heat on 100 for 7 minutes. Taste for flavoring and consistency. Add more liquid or flour if necessary.
Vegetable Cheese Lasagna
- roasted vegetables
- lasagna noodles (pre-cooked kind)
- 1 kilo tomato sauce
- 250 gr. mozzarella cheese
- 400-500 gr. cream sauce (bechamel)
Layer in the following order: Sauce, lasagna noodles, sauce, roasted vegetables, noodles, sauce, cheese, remaining vegetables, cream sauce, noodles, cheese, cream sauce. I used pre-cooked noodles but i “blanched” them before put them in the lasagna. This was just to speed up the cooking time. By cooking pre-cooked noodles you also use less tomato sauce. Just remember the noodles use the liquid from the tomato sauce to cook. I also put the cheese on the top layer under a layer of sauce or cream sauce so that it doesn’t burn or stick to tin foil. Bake for 15 minutes or until cheese is melted and sides are bubbly at 180C.