Mexican Lasagna

I love all things pasta but my husband likes nothing about it. So, one evening, while thinking about what to make, I suddenly remembered this cooking show I had seen a long time back; a chef had made lasagna using tortillas. Here’s my version.

Ingredients (Serves 2)

Tortillas – 4 (Medium, approx 6”-7”)

Finely chopped onion – ½ cup

Finely chopped garlic – 1 tbsp

Chopped vegetables – 1-1 ½ cups (I used carrots, red and green bell peppers)

Cheese (I used a Shredded Mexican Blend) – As much or as little as you like

Oil – 1 tbsp

Tomato ketchup to taste

Hot sauce to taste

Salt to taste

Water 
Method

Cut the tortillas into strips (1 tortilla would make about 4 strips). Heat oil in a pan and add the chopped onion and garlic. Sauté until the onions are tender. Add the remaining vegetables, water and salt, cover and cook until the vegetables are tender. Add the sauces and continue cooking for another 5-6 minutes. Once the mixture takes on a thick sauce like consistency, take it off the heat and keep aside.

Preheat the oven to 350 degrees F. Take a baking dish and brush the bottom with a little oil. Pour in some sauce and spread it evenly. Add one layer of tortilla strips, add the sauce and cheese and continue till you end with a layer of sauce and cheese.

Bake at 350 for about 15 minutes or until all the cheese has melted completely. Remove, slice and enjoy. Bon Appétit.