Gluten Free Mexican Lasagna

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    poblano peppers
  • 2
    jalapenos
  • 1
    onion, chopped
  • 3
    garlic cloves, minced
  • 1
    (10 ounce) can rotel
  • 13
  • 1
    (1 1/4 ounce) package taco seasoning (I used homemade blend)
  • 1 -2
    ear corn, roasted and removed from cob (I used leftover chilote.)
  • salt and pepper, to taste
  • 1
    lb mexican ricotta cheese
  • 1
  • 12
    cup salsa verde (I used leftover homemade roasted pepper, avocado and lime cream sauce)
  • 3
    cups Mexican blend cheese
  • chopped fresh jalapenos, and or cilantro
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DIRECTIONS

  • Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
  • In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
  • In mixer, combine ricotta, egg and verde sauce until smooth.
  • In glass casserole dish create three layers:
  • First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
  • Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
  • Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
  • Top with jalepenos or cilantro (optional).
  • Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
  • Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.
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