Mr. and I love the lasagna (Mister is a big fan of pasta in general, but I ramble here !!!) so this is a dish that I cook often !
Therefore, to change I offer you these lasagna mexican version (yes I know this is far from the lasagna to the bolo), to brighten up and color your meals (no no I am not in the pub for fajitas !!!) !
And viva Spain Mexica !!!
Ingredients (for 6)
- 16 sheets lasagna noodles cooked (or fresh is even better !)
- 2 chicken fillets
- 1 small box of red beans
- 1 small tin of corn kernels
- 1 large tin of tomatoes in juice
- 4 onions cébette
- 1 red onion
- 200 g of grated cheddar cheese (or emmental)
- 2 cloves of garlic
- 1 tbsp of cumin powder
- 1 tbsp of cumin seeds
- 1 good pinch of pepper
- Olive oil
- Salt and pepper
Snip the onions and put them in a frying pan with the pressed garlic cloves. Add the chicken, previously cut into small pieces and let come back 5 min over medium heat.
Then add the beans drained, tomato juice and spices. Let simmer for 10 min covered and season.
Preheat the oven to 200°.
Oil a baking dish and put a thin layer of tomato sauce at the bottom, then add a layer of leaves for lasagna.
Add by over one-third of the chicken preparation, a bit of corn and a quarter of the grated cheese. Repeat 2 times and finish with a layer of lasagna noodles. Pour a little of the tomato sauce remaining over the top, add the red onion, cut into slices and the cheese remaining.
Bake 40 min covered with foil. Remove the paper and leave to cook for 5 min more.