Mexican Lasagna

I love getting new cookware and kitchen gadgets.  It’s like that feeling you get (or at least I get!) when you wear a new outfit for the first time or try out a new haircut you love…renewed, refreshed and ready to take on the world!

 Well that’s how I feel when I have new cookware to try out, and it always inspires me to get in the kitchen and try something new.When I received my new Anolon Advanced 5 Quart Saute Pan  I wanted to put it to good use right away.  If you aren’t familiar with the name, Anolon produces high quality, gourmet non-stick cookware, as well as bakeware, cutlery and kitchen tools and gadgets.

Let me tell you, this pan is probably the best pan I have in my collection.  It’s incredibly sturdy, and I can tell just by looking at it that it is a very well made, durable  piece of cookware.  It has a soft, heat resistant “helper handle” and a glass lid,  and food cooks evenly and perfectly in the pan.  I would definitely recommend Anolon products if you’re looking for high quality cookware that will last forever. 

The first recipe I made with my new saute pan was Mexican Lasagna.  I actually made it twice, because the first time I made a vegetarian version of the lasagna without the chicken.  But of course, my husband’s comment was “this is great, but it would be even BETTER with meat!”. What can I say, we’re a family of carnivores.  I thought it was great even without the chicken, so you could definitely make this a meatless meal.  

 

Here’s my new pan at work!

 

 

 

And the Finished Product!

Mexican Lasagna

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Ingredients

• Two tablespoons of olive oil
• One yellow onion, chopped
• Three zuccini, cut into small chunks
• One jalapeno, diced
• Two chicken breasts, cooked and shredded (I just boiled the chicken)
• One can of black beans, drained
• One can of Ro-Tel
• One 28 ounce can of red enchilada sauce, divided
• One tablespoon of cumin
• One tablespoon of chili powder
• Salt and pepper, to taste
• 1/4 Cup of cilantro (approximately-I just used a handful), plus extra for garnish
• One can of refried beans, heated (I used fat free)
• Flour tortillas-taco size or medium size
• One cup of shredded sharp cheddar cheese
• One cup of shredded pepper jack cheese
• Green onion, diced, for garnish

Instructions

1. Pre-heat oven to 400 degrees.
2. Heat the olive oil in a large skillet or saute pan over medium heat.
3. Add the onion, garlic and jalapenos and saute for 3-4 minutes or until the vegetables begin to soften.
4. Add the zucchini and saute until the zucchini is semi-soft (still has a little crunch but mostly softened).
5. Add the cumin and chili powder and saute for one minute to allow the seasoning to become fragrant.
6. Add the beans, Ro-Tel and chicken and stir to combine.
7. Add half of the can of enchilada sauce and bring the mixture to a simmer. Allow to simmer for approximately 10 minutes.
8. Spray a 9X13 baking dish with nonstick cooking spray.
9. Pour a little of the remaining enchilada sauce on the bottom of the pan; just enough to form a very thin layer on the bottom.
10. Place two tortillas on top of the enchilada sauce (they may overlap).
11. Spread a thin layer of the refried beans on top of the tortillas, then a layer of the meat/vegetable mixture. Sprinkle with a little of each of the cheeses.
12. Repeat with two more layers of tortillas, then refried beans, then the meat mixture and cheese. Top with two more tortillas on the top of the layers, then pour the remaining enchilada sauce over the top. Sprinkle with the cheddar and pepperjack cheeses.
13. Cover with foil and bake for 20-25 minutes or until the lasagna is bubbly. I took the foil off for the last 5 minutes or so to let the top get a little crispy.
14. Garnish with green onions and additional cilantro, and serve.

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