Recipe: Perfect Mexican Lasagna

Mexican Lasagna.

You can have Mexican Lasagna using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mexican Lasagna

1. You need 6 of Poblano chiles Large Roasted or Hatch New - Mexican Green.
2. It's 1/2 lb of Queso Fresco (Semi-soft, fresh Mexican cheese).
3. You need 8 oz of Ricotta Cheese.
4. It's 3 Cans of Media Crema (Table Cream)  (2 for batter, 1 for serving).
5. You need 1.5 - 3 of Habanero Peppers (very spicy, tiny bright orange chiles).
6. You need 2 of Eggs.
7. You need 2 or 2 tbs of Chicken Bouillon Cubes Knorr.
8. You need 2 TBS of Butter.
9. Prepare 2 of Corn Fresh     husks.
10. It's 2 of Cubed Zuchinni (or 1 Mexican Grey Squash).
11. You need 2 Cloves of Garlic.
12. It's 1 of Pasta Lasasgna     Box.
13. Prepare 8 oz of Mozzerella Cheese Shredded.

Mexican Lasagna instructions

1. In the blender or food processor, combine de-seeded roasted green chiles, queso fresco, ricotta cheese, media crema, habanero peppers (de-seeded and chopped) and chicken bouillon until creamy.  Add salt, pepper and garlic salt to taste..
2. Blend in 2 eggs until combined. Do not over beat. Set mixture aside..
3. In buttered pan, cook husked corn and chopped squash on medium heat for about 12 minutes. Add pressed garlic when squash is soft. Turn off and set aside to cool..
4. Pre-boil pasta until al-dente. Drain pasta and cool with water for handling. Quickly arrange lasagna noodles on a flat plate. The half cooked pasta will harden if you don't move fast!.
5. Combine creamy green chili mixture with cooked squash and corn.  Alternate layers of pasta and creamy chile-cheese filling in 2 small, non-stick spray coated lasagna pans..
6. Cook for 30 min at 35" degrees and an additional 10 min at 250 degrees. I used 2 pans, a 13x9 inch pan and an 8x8 inch pan..
7. Top with mozzarella and serve with a side of media crema..