Best 3 Aztec Lasagna Recipes
**Embark on a Culinary Journey to Ancient Mexico with Aztec Lasagna: Savor Authentic Flavors and Diverse Recipe Variations**
In the heart of ancient Mexico, a culinary masterpiece was born, combining the vibrant flavors of Aztec cuisine with the comforting essence of Italian lasagna. This unique dish, known as Aztec lasagna, tantalizes taste buds with its harmonious blend of spices, fresh ingredients, and a rich history.
This article presents a collection of authentic Aztec lasagna recipes, each offering a distinct interpretation of this delectable dish. From the traditional version, featuring layers of tender corn tortillas, savory black beans, and a zesty tomato sauce, to innovative variations that incorporate exotic ingredients and modern cooking techniques, these recipes cater to diverse culinary preferences.
Whether you're a seasoned home cook seeking to expand your culinary repertoire or an adventurous foodie eager to explore ancient flavors, this article will guide you through the steps of crafting this delectable dish. With detailed instructions, helpful tips, and a comprehensive understanding of Aztec cuisine, you'll be able to recreate this historical masterpiece in your own kitchen.
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
AZTEC LASAGNA
I can't remember where I got this from, but family and friends really like it. I wanted to post it here to find out nutrition and as a good place to keep.
Provided by coffee31807
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Brown meat and drain.
- In same pan, stir in salsa, tomato sauce & taco seasoning. Simmer, stirring often for 5 minute.
- In seperate bowl, combine eggs, cottage cheese & oregano.
- Line bottom of greased 13 X 9 pan with half of tortillas, overlapping edges. Top with half of meat mixture. Spoon cottage chees mixture over meat. Arrange remaining tortillas over cottage cheese; spread rest of meat mixture over top . Place shredded cheese over all.
- Bake 30 - 35 minutes or until bubbly. Let stand 10 minute before cutting.
Nutrition Facts : Calories 567.5, Fat 23.8, SaturatedFat 10.3, Cholesterol 118.9, Sodium 1447.3, Carbohydrate 52.8, Fiber 4, Sugar 5.3, Protein 34.6
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
Tips:
- To make the lasagna more flavorful, use a variety of cheeses, such as mozzarella, cheddar, and Parmesan.
- If you don't have any corn tortillas, you can use flour tortillas instead.
- Be sure to cook the tortillas until they are slightly crispy before assembling the lasagna.
- To make the lasagna more saucy, add an extra cup of enchilada sauce.
- If you want a cheesier lasagna, add an extra cup of shredded cheese.
- Let the lasagna rest for at least 15 minutes before slicing and serving.
Conclusion:
Aztec lasagna is a unique and delicious twist on the classic lasagna. It is made with corn tortillas, black beans, chicken, and a variety of cheeses. The lasagna is then baked until it is bubbly and golden brown. This dish is sure to be a hit with your family and friends.
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