Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes

Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes

Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes

Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes

Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes

Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes. So after I initial started this blog over a year ago currently, to indicate that vegetarian food doesn’t have to be compelled to boring and it’s not around frozen veggie lasagnes, I vowed i'd never post a recipe for one. that's how sensible this can be, I’m a stubborn cow and I’m ready to throw in the towel here. it's layers of tortillas, chargrilled veg, garlic mushrooms, sour cream, goats cheese and grated Cheddar however the simplest issue is that the red pepper sauce. It’s made of roasted red peppers, tomato , red onion and chipotle chilli sauce. it's a sweet, smoky, spicy flavour that brings the full dish alive.

Vegetarian Mexican Tortilla Lasagne with Roasted Salsa Verde Recipes

  • For the Red Pepper Sauce:
  • 1 jar/tin, roasted red peppers (about 200-250 gr), drained
  • about one hundred ml tomate frito /puree tomato/tomato passata
  • 4 or five tsp chipotle chilli sauce
  • 2 tbsp olive oil
  • 1 massive red onion, finely chopped
  • 4 or five garlic cloves, finely chopped
  • 1 one/2 tsp palm sugar/brown sugar
  • 1 one/2 tsp ground cumin
  • 1 tsp Worcestershire sauce (vegetarian)
  • Blend the drained peppers, tomato puree, chipotle sauce, sugar, cumin & Worcestershire sauce during a food processor till swish.

Heat the olive oil during a frying pan over a medium heat and cook the onions and a pinch of salt for 4-5 minutes till softened, then add the garlic and cook for an additional two minutes. take away from the warmth and augment the processor with the red pepper sauce and mix once more. Season with salt & black pepper and style.

Pour this back to the pan and cook over a medium heat for concerning quarter-hour till reduced slightly and thickened. Add many splashes of stock or water to loosen to a thick creamy sauce. Bring to the boil, cut back the warmth and simmer for an additional two minutes. take away from the warmth and put aside.

For the Lasagne:

  • 2 or three tbsp olive oil
  • 500 gr mixed mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • a few sprigs of contemporary thyme leaves
  • 1/2 tsp dried oregano
  • olive oil
  • 1 courgette, thinly sliced on the diagonal
  • 2 little red peppers, seeds and membrane removed, cut into eight items every
  • 1/2 aubergine, thinly sliced lengthways or ten asparagus spears, cut & blanched
  • 8 flour tortillas
  • 200 ml bitter cream/greek yoghurt
  • 150 gr soft goats cheese or feta
  • 150 gr grated cheddar, and and additional handful for the highest

Preheat the oven to a hundred ninety C. Heat two tbsp olive oil during a massive frying pan over a high heat. Add within the mushrooms and cook for 2-3 minutes till browning. cut back the warmth, season with salt & black pepper, thyme & oregano. Cook for a second then cowl with lid. Cook for an additional two minutes till the mushrooms are tender.

Push the mushrooms to 1 facet of the pan, add another tbsp olive oil to the opposite facet and fry the chopped garlic within the oil for one or two minutes till beginning to color. Them combine the garlic and mushrooms along, cook for a second then put aside.

Heat a griddle pan over a high heat. Brush all the veg on each side with olive oil, then cook for 1-2 minutes per facet in batches till all the veg is cooked. Season with salt & black pepper.

To Assemble:
Place 2 tortillas, overlapping slightly within the bottom of a lasagne dish, trim to suit if necessary. unfold over 3-4 tbsp of the red pepper sauce then scatter over a 3rd of the chargrilled veg then a 3rd of the mushrooms. unfold over 3-4 tbsp of the bitter cream then crumble over a 3rd of the goats cheese followed by a 3rd of the grated cheese. Repeat this 2 additional times then high with a final layer of tortillas and unfold with the red sauce.

Scatter over another few grated cheese then cowl the dish with foil and bake for forty minutes. take away the foil and cook for an additional 10-15 minutes till the cheese is browned & effervescent.

Cut into half-dozen squares and serve with salsa verde and/or guacamole.

For the Roasted Salsa Verde:

  • 2 massive inexperienced tomatoes, cut into wedges
  • 1 massive onion, peeled and cut into wedges
  • 1 or two inexperienced chillis ( relying how hot you prefer it)
  • 3-4 cloves garlic in their skins
  • a big bunch of contemporary coriander, chopped
  • 1 lime, juiced
  • 1 tsp palm sugar/brown sugar or to style
  • salt & black pepper
  • Preheat oven to two hundred C. place the tomato and onion wedges on a lined baking sheet along side the full chillis and garlic. Drizzle with somewhat olive oil and season with salt and black pepper.

Roast for fifteen minutes then take away the garlic and chillis & put aside to cool down. place the remainder back within the oven for concerning twenty five minutes till the tomatoes and onions have softened and slightly browned.

Peel or squeeze the garlic out of their skins into a food processor. take away the stalks from the chillis (and seeds if you don’t wish it hot) and place them within the processor too.

When the tomatoes & onions are done tip them into the processor too and mix till swish. Add the lime juice, contemporary coriander, sugar, salt & pepper. mix once more and style. you'll wish to feature additional lime/salt/sugar (or avocado if you prefer it milder). Add somewhat water to loosen it if you prefer it smoother and additional liquidy.

For the guacamole:

  • 2 avocados, halved, seed removed, flesh scooped out into a bowl
  • 1 lime, juiced
  • a big few contemporary coriander, chopped
  • a handful of spring onions/red onions, finely chopped
  • 1 little clove garlic, finely chopped
  • 1 inexperienced chilli, deseeded, finely chopped
  • salt and black pepper
  • 1/2 tsp ground cumin

Pour the lime juice over the avocado within the bowl immediately to prevent it turning brown. Add all the opposite ingredients and either mash with a fork, cut roughly with a knife within the bowl, (for chunky) mix with a stick blender ( for smooth) or bash during a mortar and pestle till you get your most well-liked consistency. style and alter lime, salt to style.