Veggie Loaded Mexican Lasagna

patijinich.com

Partyof7

Pati likes FUD brand cheeses

subheading: For the Spinach and Mushroom filling:

1 pound baby spinach

2 tablespoons olive oil

2 tablespoons unsalted butter

1 leek halved, rinsed, thinly sliced (about 2 cups)

14 to 16 scallions white and light green parts thinly sliced (about 1 ½ cups)

2 garlic cloves peeled and finely chopped or pressed

8 ounces mushrooms cleaned and sliced

2 teaspoons kosher or sea salt or to taste

freshly ground black pepper

2 eggs lightly beaten

2 cups requesón or ricotta cheese

subheading: For the Zucchini Poblano and Corn filling:

2 green zucchinis about 1 pound, diagonally and thinly sliced to about ⅛”

1 ½ teaspoons kosher or sea salt or to taste, divided

Freshly ground black pepper to taste

4 tablespoons olive oil divided

2 tablespoons unsalted butter

1 ½ large white onions halved, slivered

4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices

1 ear of corn kernels shaved off (about 1 cup)

subheading: For the Salsa Roja : makes about 4 cups:

2 pounds ripe tomatoes

2 garlic cloves

1 serrano or jalapeño chile more to taste

1 1-inch thick slice of a large white onion (about 2 ounces), peeled

1 teaspoon kosher or sea salt or to taste

3 tablespoons tomato paste

1 tablespoon vegetable oil

1 cup chicken or vegetable broth

subheading: To assemble the Lasagna:

2 tablespoons unsalted butter for greasing baking dish

1 pound lasagna noodles

2 cups grated Oaxaca or mozzarella cheese

1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano

Directions at patijinich.com

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