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LOADED PASTA LASANGA (Texas and Mexican Twist)
LOADED PASTA LASANGA (Texas and Mexican Twist)

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We hope you got insight from reading it, now let’s go back to loaded pasta lasanga (texas and mexican twist) recipe. To cook loaded pasta lasanga (texas and mexican twist) you need 25 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare LOADED PASTA LASANGA (Texas and Mexican Twist):
  1. You need 2 cups Uncooked pasta
  2. Provide 1 tbsp Oil
  3. Get Assorted veggies 2 cups – (onions, peppers, sweet corn kernels)
  4. Prepare Garlic 2 cloves roughly sliced/ chopped
  5. You need 2 cups Enchilada sauce
  6. Use 1 1/2 cup Mexican cheese blend
  7. Prepare Fistful of chopped coriander
  8. You need to taste Salt and pepper
  9. Take Some olives
  10. You need for Enchilada Sauce:
  11. Provide 1/2 kg Tomatoes
  12. Use 1/2 cup Water
  13. Prepare 1/4 cup Vegetable oil
  14. Get 1/4 cup Wheat flour
  15. Use tsp Unsweetened cocoa powder1
  16. Get 2 tsp Chilli powder
  17. You need 1/2 tbsp Dried oregano crushed
  18. Provide 1 tbsp Powdered sugar
  19. Provide Garlic cloves 2 freshly grated
  20. You need 1/2 tsp Black pepper
  21. You need to taste Salt
  22. Get 2 tablespoon chopped coriander
  23. Get Water for blanching
  24. Get For garnishing -
  25. Use Some olives and sweet corn
Steps to make LOADED PASTA LASANGA (Texas and Mexican Twist):
  1. Blanch and puree the tomatoes.
  2. Heat oil in a pan, add the flour and cook it for a minute stirring constantly.
  3. Slowly add the tomato puree, and avoid lumps, now add the water and spices, sugar, salt and mix well.
  4. Cover and let it cook on medium heat for 10 -12 minutes. Stir occasionally.
  5. Once thickened to desired consistency, switch off the flame.
  6. Lasanga Preparation: - - Pre heat oven at 400°F. Grease baking pan. - Partially boil the pasta. Drain the water, run under cold water to stop further cooking.
  7. Drizzle some olive oil and pepper, coat well. Keep aside.
  8. Heat oil in a pan, add garlic, cook until golden brown, add onions, cook for few seconds, add peppers and cook. Switch off the flame. Add in some salt. Coat well.
  9. Add half of the enchilada sauce in pasta.
  10. And the cooked veggies along with sweet corn, olives, cooked beans, coriander and half of the cheese and top it with remaining ½ cup enchilada sauce.
  11. Cover it with foil and bake it on the middle rack for 20 minutes.
  12. Sprinkle remaining cheese on the top and bake it uncovered for 10 more minutes or until the cheese has melted.
  13. Take it out of the oven, garnish it with some coriander, olives, sweet corn kernels. - Serve hot.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa. Top with beef mixture and spaghetti sauce (dish will be full). See more ideas about Recipes, Mexican food recipes, Mexican lasagna. My rich, saucy lasagna features winter squash at its finest.

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