Mexican Lasagna

Prep Time: 30 minutes 

Cool Time: 30 minutes 

Assemble Time: 15 min 

Hold: up to 24 hours 

Cook Time: 45 min

Cool Time: 15 min 

Grade: A

Make Again: Yes 

Recipe Source: Make Ahead Cook (book) 

This is the first really new recipe that I've tried from this cookbook that I don't recognize from the magazines or tv shows. It might be featured in one of their other million cookbooks, of course. 

I don't mind that they are using old favorites, because I like what I've learned about making things ahead of time from working through this book. But, it is nice to try something completely new to me. 

This recipe was from the "Oven Ready Casseroles" chapter, which is casseroles to make the night before. I decided to do an experiment with this and make two smaller casseroles instead of one large one. I put the second one in the freezer (without the cheese on the very top). 

It was about 45 minutes total of work, and it was fairly easy work. Not much to chop and prep other than the scallions, garlic and cheese. 

It tasted very good. The inside corn tortillas did become quite mushy even though I did spray them with oil and microwave as directed. But it all tasted fine and the texture was not a problem. The ones on top got nice and crunchy. 

The frozen version was almost just as good. The top was not as pretty or crunchy, but overall it was still great and so nice to pull out of the freezer. It did take a while to cook from frozen. I cooked it like the lasagna and put in cold over, turned on to 400 and it took 70 minutes to heat through. Then I finished as directed without the foil and adding the cheese. 

This is almost a good gluten-free recipe, but it does use 3T of flour to thicken the filling. You could probably use corn starch or something else instead.