Best 3 Gluten Free Mexican Lasagna Recipes

GLUTEN FREE MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix chili, black beans, and onion together in a bowl.
• Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
• Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

GLUTEN FREE MEXICAN LASAGNA

Steps:

• Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
• In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
• In mixer, combine ricotta, egg and verde sauce until smooth.
• In glass casserole dish create three layers:.
• First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
• Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
• Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
• Top with jalepenos or cilantro (optional).
• Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
• Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.

GLUTEN-FREE VEGGIE LASAGNA

Steps:

• 1. Preheat the oven to 425°F. Grease a 9-by-13-inch baking dish.
• 2. In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
• 3. Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.) Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
• Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.