I truly love to take traditional recipes and put a little spin on them. It is a great chance to take a recipe you love and to merge it with a flavor you love even more.
As my regular readers know, I love my Mexican food. I have so many Mexican spices in my cabinets and dried chilies ready to use at any meal. My GF Mexican Vegetable Lasagna is flavorful, hearty and filling. Examples of other traditional recipes that I added a Mexican spin to include:
Have I said yet that these are gluten free lasagna noodles? Like there gluten counterparts, these were dried noodles that softened as they cooked. My wife and I could not tell the difference. Now that may be all the stuff packed into this lasagna. The veggies began with the making of my Mexican marinara sauce. I had plenty of bell peppers and onions. Eventually, garlic, chipotles in adobo sauce and poblanos.
The layering of the pasta included plenty of fresh spinach and a real nice layer of jalapenos. I also had a good amount of fresh herbs from the parsley, cilantro and the basil added to the ricotta. I could not add any more items to my baking dish. That is all good.
The cast of characters for the lasagna.
The marinara spices.
The making of the Mexican marinara sauce.
The layering of the GF Mexican Vegetable Lasagna.
The GF Mexican Vegetable Lasagna plated.
GF Mexican Vegetable Lasagna
Mexican marinara sauce
- 29 Ounces Crushed Tomatoes
- 15 Ounces Tomato sauce
- 2 Tbsp Spicy Tabasco sauce
- 2 Whole Chipotles in adobo sauce
- 1 Whole Small yellow onion diced
- 1/2 Whole Green bell pepper diced
- 1/4 Whole Red bell pepper diced
- 3 Cloves Garlic minced
- 2 Whole Poblanos roasted & skin peeled
- 1 Bunch Cilantro rough chop
- 1/2 Bunch Parsley rough chop
- 5 Ounces Green Chilies
- 1 Tbsp Ancho chili powder
- 1 Tbsp Dried basil
- 1 Tbsp Mexican oregano
- 1 Tbsp Lemon Pepper
- 1 Tbsp Adobo seasoning
- 2 Tsp Olive oil
- 1 Box Gluten free lasagna noodles
- 2 Whole Jalapenos sliced
- 8 Ounces Ricotta
- 12 Ounces Mexican four cheese
- 1 Bunch Fresh spinach
- 3 Ounces Basil ribonned
Mexican Marinara Sauce
Begin by heating the oil in a Dutch oven. Add the peppers and onions and cook for 4 minutes. Add the spices followed by the garlic. Cook for 1 – 2 minutes to bloom the spices and garlic. Next, add the chipotles in adobo followed by the tomato sauce, crushed tomatoes and spicy tomato sauce. Let simmer for 15 minutes. Finish by adding in the fresh herbs. Mix well, turn off the heat and set aside.
Begin by placing a little sauce on the bottom of a 9 x 13 baking dish. Next, add a layer of the gluten free pasta noodles. Then, add a layer of the sauce followed by a light layer of the ricotta and the basil. Add another noodle and sauce layer topped with 1/2 of the Mexican cheese. Add another noodle and sauce layer and top with 1/4 of the cheese and the jalapenos. Add a little more sauce topped by the spinach. Add the last of the noodles and the remaining sauce. The final layer is to finish with the remaining Mexican cheese. Place in a 325 oven for 45 to 60 minutes. Serve and enjoy!