Mexican Lasagna

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Old 06-Jul-2010
Mexican Lasagna


3 cups of Nutrela chunks soaked in warm water for 20 minutes
1/2 cup chopped onion
1/2 cup green pepper
2 1/2 cups crushed tomatoes
1 cup whole kernel corn (boiled)
2 tsp chilli powder
2 tsp ground cumin
3 jalanenos
1 cup coriander leaves
10 corn tortillas (6 inch) divided
2 cups cottage cheese or paneer grated
1 cup shredded sharp cheddar cheese
1/2 cup sliced ripe pitted olives
2 tbsp vegetable oil.
Squeeze soya chunks and crush them with jalapenos and cilantro.
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, 1/2 of the tortillas and 1/2 of the cottage cheese in 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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