Best Mexican Poblano Spinach And Black Bean Lasagne With Goat Cheese Recipes

MEXICAN POBLANO, SPINACH, AND BLACK BEAN "LASAGNE" WITH GOAT CHEESE

Steps:

• Prepare chiles:
• Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.
• When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.
• Make tomato sauce:
• Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.
• Make goat cheese sauce:
• Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.
• Make spinach filling:
• Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.
• Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.
• Fry tortillas and assemble dish:
• Preheat oven to 350°F.
• Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.
• Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.
• Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.
• Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.
• Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.
• Available at Latino markets and Kitchen/Market (888-468-4433)

BLACK BEAN LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
• In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
• Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
• Bake in preheated oven for 35 minutes, or until sauce is bubbly.

BLACK BEAN AND SPINACH LASAGNA

Steps:

• Preheat oven to 350°F
• Lightly grease a 13 x 9 inch baking pan and set aside.
• Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
• While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
• Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
• Saute onion, bell pepper, and garlic until tender.
• Add red pepper flakes if using and cook for 1 minute.
• Stir in beans, refried beans, and tomato sauce and cook until heated through.
• Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
• Bake 45 minutes. Let stand 10 minutes before serving.

EASY BLACK BEAN LASAGNA

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch baking dish with non-stick cooking spray.
• In a large bowl, mash beans slightly.
• Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
• Mix well.
• In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
• Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
• Top with half of noodles, overlapping slightly.
• Top with half of remaining tomato mixture.
• Spoon ricotta mixture over top, spread carefully.
• Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
• Cover tightly with spray coated foil.
• Bake at 350°F for 40 to 45 minutes or until noodles are tender.
• Uncover, let stand 15 minutes before serving.

SPINACH AND BLACK BEAN LASAGNA

Steps:

• Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
• Add in the pasta sauce, cumin, and garlic; stir to combine.
• In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
• Lay 3 of the lasagna noodles side by side over the bean mixture.
• Spread half of the spinach mixture over the noodles.
• Sprinkle 1 cup cheese over the spinach.
• Lay 3 lasagna noodles over the cheese.
• Spread half of the remaining bean mixture over the noodles.
• Lay the last 3 lasagna noodles over the bean mixture.
• Spread the remaining bean mixture over the noodles.
• Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
• Take dish from oven and remove foil.
• Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
• Serve.