Friday, November 5, 2010

Mexican Lasagna

We always do Mexican food with margaritas every Friday night so when this challenge was posted I wanted to do Mexican lasagna - but I don't like the mushy tortillas that are usually used for this - so this is my vegetarian, fusion version using the noodles and a tofu ricotta and the rest mexican ingredients.

So you will need:

For the Mexican style fake tofu ricotta:

1 block extra firm tofu (first picture) drained and mashed
Juice of two limes (only one shown - oops!!)
2 tsp ground cumin
1/2 cup tofu sour cream or regular sour cream
1 tsp garlic powder
1 tsp salt

Place all the above ingredients in a food processor and whir up til it looks like this:

Next for the sauce you will need:

2 cups salsa
2 cups diced tomatoes with juice
1 onion minced
3-4 cloves garlic minced
1/2 cup water
Salt and pepper to taste
drizzle of olive oil

Saute the onion and garlic in the oil til tender then add the remaining ingredients and simmer for about 5 minutes to blend flavors.

While the sauce simmers get the dear hubby busy making his famous pink lemonade margaritas.

1 can frozen pink lemonade
Juice of several limes
Dash of triple sec
3/4 can to full can tequila
lots of ice

Blend and YUMMMMMM!!!!!!

Okay - now for assembly of the lasagna
You will need in addition to the fake ricotta (really, this is very good and we like it better than real ricotta - maybe this is the solution to the ricotta vs. cottage cheese argument!!!)

1 can refried beans
1 can black beans - drained and rinsed
1 bunch cilantro chopped
1 bag veggie mozzarella cheese shreds or regular mozzarella
1 package oven ready lasagna noodles (you don't need to precook these!)

To assemble pour about 1/3 of the sauce on the bottom of a baking dish. Add a layer of lasagna noodles, top with refried beans then the ricotta.

Next layer on the black beans, cilantro and cheese.

Repeat those layers one more time starting with the sauce. Then add a final layer of noodles and top with the remaining third of the sauce.

Cover tightly with foil and back in a 425 degree oven for one hour. Drink a couple of margaritas while you wait - dear hubby can always make another pitcher!!

After downing the margaritas for an hour remove the lasagna and take off foil. Top with more shredded cheese and return to the oven for 10-15 minutes, just enough time for yet another margarita.

Serve it up with salad bread and jalopeno peppers and of course, another margarita!!!!

And now for the verdict -

Thumbs up from the men of the family - both had seconds!!!

We even had Taz the dog interested in this one!!!

And the pickiest eater of the bunch chowed down (she just returned from a tea party and is all princess dressed up!!!

Now where did I put my margarita?????


  1. YUMMMMMM! Looks fabulous! (As does the margarita...)

  2. Love the creativity with the tofu! And, when will we all get an invite for Friday mexican/margarita night! Lovely job!

  3. I love the liberal use of cilantro...and tequila.