Mexican
Lasagna
Lasagna
is a classic, versatile dish which can be made ahead of time and frozen. Cayenne
and Tellicherry peppercorns provide the heat for this spicy version. Freshly
ground peppercorns release essential oils which enhance the flavor.
9 curly edged extra-wide lasagna noodles
Meat Layer
1 tablespoon olive oil
1 pound lean ground
beef
1 ½ cups chopped
yellow onion
1 cup sliced white
mushrooms
2 teaspoons seasoning
salt
1 tablespoon dried
oregano
2 tablespoons dried
basil
¼ teaspoon freshly
ground Tellicherry peppercorns
¼ teaspoon ground
cayenne
2 garlic cloves,
crushed in a garlic press
1 tablespoon dried
parsley
1 (14 ½-ounce) can
Mexican-style stewed tomatoes, undrained
1 (6-ounce) can tomato
paste
1 (8-ounce) can tomato
sauce
1 cup water
Cheese Layer
1 (15-ounce) container ricotta cheese
1 cup shredded
part-skim mozzarella cheese
¾ cup grated parmesan
cheese
1 tablespoon dried
parsley
⅛ teaspoon
freshly ground Tellicherry peppercorns
¼ teaspoon garlic
salt
2 large eggs
Topping
1 cup shredded cheddar cheese
1 cup shredded
part-skim mozzarella cheese
1.
Bring water to a boil in a 12-quart stockpot. Cook noodles.
2. Meat
layer: In a 5-quart sauté pan, brown the beef in oil over
medium heat. Add
onions and mushrooms; cook 10 minutes.
3. Measure seasoning salt, oregano
and basil, into a mortar
and
and parsley. Stir
in tomatoes, tomato paste, tomato sauce and
water.
Cook 5 minutes, remove from heat or
the sauce will dry
out.
4. Noodles should be done; drain
and cover with cold water.
5. Cheese
layer: In a medium bowl, mix ricotta, mozzarella,
parmesan,
parsley, pepper, garlic salt and eggs.
6. Place 3 drained noodles in the
base of a 13 x 9 x 2-inch glass
half of the
cheese mixture. You won't be able to cover every
inch of the sauce.
Top with more noodles and the rest of the
sauce and cheese.
Finish with the last 3 noodles. Sprinkle
with toppings.
Bake in preheated 350°
oven 30-45 minutes.
Makes 8 servings.