Cook With Compassion: Lasagna Azteca

mexican lasagna recipe Hello chefs. Today’s stop on the Amazing Compassion Culinary Adventure is Italy … by way of Mexico.

My wife and I prepared Lasagna Azteca, a Mexican lasagna recipe submitted by Angelica Perez Allende, program communications manager with Compassion Mexico, and created by Angelica’s mom.

mexican lasagna recipe ingredients

View a larger image of the ingredient list

I chose this recipe because it sounded relatively easy. From an ingredient standpoint, this recipe doesn’t have anything too exotic in it, which gave me hope that I’d be able to pick up the ingredients at our local grocery store, or at least find something similar if I wanted to make any substitutions.

mexican lasagna recipe

However, I was mistaken. After calling three different stores, I found that neither Whole Foods (two locations) nor Sunflower Market had any squash blossoms, so instead I just added squash — the little yellow one below. (I thought the Guatemala behemoth was just a bit more than I needed.)

Help Families Affected BY COVID-19

Families in poverty have no safety net in times of crisis. Help provide food, medical care and support during this pandemic.

mexican lasagna recipe

Squash doesn’t achieve the same effect as squash blossoms, but I took a chance that it would still be tasty. I was right.

I grilled the squash, along with the poblanos, and the squash actually added a nice texture to the lasagna.

mexican lasagna recipe

As with the Moqueca de Peixe, the sour cream got booted. I’m not a sour cream guy (too many calories), so Greek yogurt made another appearance. I wouldn’t recommend this substitution to you, though. The consistency of the poblano sauce was off because of it, and the dish suffered as a result.

I opted for skim milk, rather than the chicken consomme, because that’s what I had on hand, and used crimini mushrooms as my fungus of choice.

Next time, I’d go with the consomme or just use a simple chicken broth to add a different flavor to the dish. With the yogurt, ricotta and mozzarella, another dairy ingredient kept the flavor profile rather muted.

Don’t think of not using freshly grated parmigiano. Well, you can think about it, just don’t do it.

Nothing livens up pasta like freshly grated parmigiano, and I’m not talking about the stuff you buy already grated by Di Giorno. That’s Parmesan. It’s a sbagliato — error, wrong, faux pas. Forget that!

Go to Costco, pick up a $20 block of parmigiano reggiano, grate it yourself and enjoy pasta as it’s meant to be enjoyed.

mexican lasagna recipe

Enough of that. Let’s get to cooking.

mexican lasagna recipe

With the soffritto, I had no idea what that term meant, so I turned to Google and learned that the term comes from the Italian verb infinitive soffriggere, which means to brown or fry slightly. It sounds so much better in Italian.

Unfortunately, once I had that information I stopped reading and didn’t realize the vegetables are supposed to be finely diced. This is what I was working with.

mexican lasagna recipe

Once I had the soffritto flavoring the air in mi casa, I turned to the poblano sauce.

mexican lasagna recipe

After roasting the poblanos, which north of Mexico are often sold, erroneously, under the name of pasilla, and assigning my wife KP duty (peeling peppers), I sliced, but didn’t dice, the heat.

Then I introduced Señor Poblano to his yogurt bath and made him swim.

mexican lasagna recipe

When it came to assembling my masterpiece, what I thought was waaay too much food didn’t turn out to be enough to make four layers, let alone leave anything to be sprinkled on the top. I have this same problem when making burritos and fajitas.

mexican lasagna recipe

My wife keeps a cooler head in times of food crisis and with her help, this:

mexican lasagna recipe

turned into this:

mexican lasagna recipe

and was a nice vegetarian addition to our lasagna family.

Good eating.

5 Comments |Add a comment

  1. Avatar
    Sharon March 31, 2012

    I made this and it turned out pretty good (I couldn’t find squash blossoms or culin cloves, either). I had lots of leftovers, and I did notice that it tasted better the second and even third day of eating it because the flavors had more time to blend. So I think what I might do next time is make the soffritto and the poblano sauce a few days in advance, then put it all together on the day I actually want to serve it.

    1. Avatar
      Chris Giovagnoni April 1, 2012

      Isn’t that the way it always is. Once the flavors spend time getting to know one another things taste better. I think your plans is a smart one.

  2. Avatar
    Mindi December 28, 2011

    That looks AWESOME!

  3. Avatar
    Michele May December 13, 2011

    This sounds delicious, what is a culin clove, however? and where would I get that and squash flowers?

    1. Avatar
      Chris Giovagnoni December 13, 2011

      I think you can get squash flowers at a specialty market, one that caters to the Hispanic market. That’s my best guess.

      As for culin cloves, I think it’s a type of clove from Madagascar. I didn’t try to find that locally, given the problem I had with squash flowers, so I just used a few dried cloves.

      Since the recipe only called for one culin clove, I didn’t think the substitution would make a tremendous difference.

Add a Comment

Read the ground rules for comments.