Mexican Lasagna

[Guest guest]

Hope everyone has a nice-to-super holiday!

 

 

* Exported from MasterCook *

 

Mexican Lasagna

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons canola oil

2 medium Spanish onions -- finely chopped

6 large garlic cloves -- finely chopped

2 tablespoons ground cumin

1 handful fresh oregano

4 cups seitan or reconstituted TVP chunks -- beef style

12 corn tortilla

10 cups Chile Sauce

1 pound shredded soy cheese -- or 1/2 lb dairy cheese

 

In a saute pan, heat canola oil; saute onion and garlic for a couple of ,imutes

until lightly brown. Add cumin, oregano, and saute a few more minutes. Cool

and set aside. If usinf TVP chunks, reconstitute and shred by hand to resemble

shredded beef.

 

Make the sauce.

 

Dry-fry tortillas on hot skillet for about 30 seconds on each side. Cut into

lasagna-width strips. Set aside.

 

Preheat oven to 350F.

 

In 12 x 9 baking dish, layer ingredients in this order: a) chile sauce, b)

tortillas, c) seitan mix, d) cheese. Repeat sequence and top with an ample

layer of sauce. Reserve some of the sauce as condiment when serving dish.

 

Bake lasagna for 45 minutes; let stand a further 15 minutes before serving.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 642 Calories; 38g Fat (51.6% calories

from fat); 12g Protein; 68g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol;

1928mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 7 1/2

Fat.

 

NOTES : This recipe was made for an Italian guest who wanted " something

Mexican. " He was not disappointed.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chile Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unbleached flour

4 teaspoons garlic powder

1 teaspoon sea salt

1 teaspoon freshly ground pepper

1 cup canola oil

4 large Spanish onions -- finely chopped

12 mild chiles -- deseeded, finely chopped

12 hot chiles -- deseeded, finely chopped

8 cups vegetable stock

 

In a large bowl, mix flour, garlic, and seasoning; gradually stir in enough

canola oil to make a thick paste.

 

Heat 3 tablespoons of canola oil in a large frying pan; saute chopped onions

until transparent. Add chiles and saute 3 minutes more.

 

Slowly stir flour paste into vegetable mix and cook for a few minutes.

Gradually add vegetable stock, stirring constantly. Bring to boil, lower heat

and simmer for approximately 10 minutes, stirring occasionally. Add more stock

if sauce becomes too thick.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 3912 Calories; 250g Fat (56.5% calories

from fat); 69g Protein; 363g Carbohydrate; 38g Dietary Fiber; 20mg Cholesterol;

14912mg Sodium. Exchanges: 20 Grain(Starch); 9 1/2 Vegetable; 51 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0