Omer Recipes 2017: Day 10 | Mexican Lasagna

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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 10 days, which is 1 week and 3 days of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Sylvia G..

Mexican Lasagna

Ingredients

For the Enchilada sauce

  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 teaspoons oil
  • 1 tsp. oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 cup tomato sauce

For the Lasagna

  • 1 med. onion, chopped
  • 1 tsp. oil
  • 16 oz. can tomatoes
  • 2 15 oz. cans kidney or pinto beans, drained
  • 1 tsps chili powder, or more to taste
  • 1 tsp.cumin or more to taste
  • 1 cup part-skim ricotta cheese
  • 3/4 cup Monterey Jack cheese, grated
  • 4 oz. can chopped green chilies
  • 3 tbsps. chopped. minced coriander (optional)
  • 9 corn tortillas

Directions

The Enchilada Sauce

  • Saute the garlic and the onion in the oil.
  • Add the remaining ingredients and simmer over low heat as you prepare the lasagna.

The Lasagna

  • Saute onion in the oil in a saucepan until tender.
  • Drain tomatoes, reserving 1/4 cup liquid.
  • Chop tomatoes roughly.
  • Stir in tomatoes and reserved liquid, beans, 1/4 cup enchilada sauce, chili powder and cumin in with the onion.
  • Set aside, Mix ricotta cheese with 1/4 cup of the Monterey Jack, chilies and coriander.
  • Put 1/3 of the enchilada sauce in the bottom of a9-inchsquare pan.
  • Place 1 whole tortilla in the center and quarter two others, placing the in the corners, and along the sides.
  • Cover with another 1/3 of enchilada sauce, top with all the ricotta mixture, the remaining three tortillas, the remaining enchilada sauce and the rest of the bean mixture.
  • Sprinkle with remaining Monterey Jack cheese.
  • Cook 30 minutes at 375 degree.
  • Serve hot
Note: I’ve made this several times using a variety of other vegetables, and it’s always been excellent.

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