The lasagna is a dish of Greek/Italian origin consisting of stuffed pasta sheets, sometimes with meat, vegetables or combination of both. In addition, they were bathed in a tomato or bechamel sauce and gratin with cheese, a crime of dish, attractive and much appreciated in different regions of the world. Therefore, on this occasion, in Recipesgratis.net we present an exquisite vegetarian Mexican lasagna, so that people who do not consume animal meat can also enjoy this delicacy.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make vegetarian Mexican: |
| For the filling: 2 pieces of pumpkin 2 pieces of potato 1 cup of shampiñanes 1 piece of chili pepper bell pepper 3 pieces of carrot 1 cup of corn grains 1 cup cheese panela grated 1 bunch of spinach 2 tablespoons of oil 1 pinch of salt 1 pinch of pepper | For the sauce: 6 pieces of red tomato 1 clove of garlic ¼ piece of onion 1 tablespoon wheat flour 1 tablespoon of oregano 1 branch of cilandro 1 branch of parsley 1 pinch of salt 1 pinch of pepper pasta: 8 Pasta sheets for lasaga |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make vegetarian Mexican:
1. We present the ingredients to be used for the elaboration of the Mexican vegetarian lasagna.
2. To start our preparation, we are going to cook the paste sheets. Thus, in a saucepan with enough boiling water we add the sheets, a splash of oil, onion and a pinch of pepper.
3. Meanwhile, we are going to slice the ingredients that will be for the filling: mushrooms, pumpkin, potato, onion and carrot. The bell pepper chop it.
4. To continue with the preparation of the Mexican vegetarian lasagna, in a pan with sufficiently hot oil, add the onion and fry.
5. Subsequently, we add the carrot to cook along with the onion. We let these ingredients cook for a few minutes, since the carrot takes a bit to cook, while moving.
6. When the carrot cooking is advanced, we add the potato. And in the same way, we do not stop moving the preparation to continue cooking the ingredients of the vegetarian lasagna.
7. Finally, to complete our filling, we add the pumpkin, the mushrooms, the chili pepper bell pepper and the corn granites. Let them join the other ingredients well and remove from heat when they are ready. We reserve for a moment.
8. On the other hand, to prepare the sauce that will accompany the Mexican lasagna, we will cook some ingredients in a small saucepan with boiling water: red tomato, onion and garlic.
9. Once the ingredients mentioned above are perfectly cooked, we will place them in the blender along with Oregano, Cilandro, parsley and wheat flour. We mix them until a uniform red sauce is formed without lumps.
10. When the sauce is formed, we place it in a hot saucepan with oil to season and salt and pepper to taste. We move for a moment and reserve it when ready.
11. To start forming the Mexican vegetarian lasagna, we spray an oven tray with a little spray oil and place the paste sheets.
12. Subsequently, we place some filling on the paste sheet, well distributed throughout the base.
13. On the filling we add a little of the red sauce previously prepared, and some spinach leaves.
14. Following, we add the grated panela cheese. In this way, the vegetarian lasagna begins to be almost ready.
15. And finally, place the paste sheet on the cheese. We repeat this process until we reach the desired number of layers. Then, wrap the tray with aluminum foil and bake the vegetarian lasagna for 25 minutes at 200 ºC.
16. After the weather, we take it out of the oven and if the Mexican lasagna is ready, we serve it hot.
17. Praise! We can already taste this delicious Mexican vegetarian lasagna, ideal to serve when we have guests or simply want to give ourselves a pleasure. If you want to know other options, do not miss the following recipes:- vegetarian eggplants
– Vegetarian lasagna with fresh cheese
