This Lent, prepare a version very different from traditional lasagna, but no less delicious. This lasagna is made with cactus paddles and a delicious filling of chicken and mushrooms in chipotle sauce, topped with plenty of manchego cheese.
Cook the cactus paddles in a pot with water, salt, and baking soda until they are tender. Drain and set aside.
For the sauce, blend the tomatoes with the onion, garlic, and chilies until you have a homogeneous mixture.
Heat the oil in a deep skillet and fry the sauce. Add the chicken, mushrooms, and corn. Cook for 10 minutes and season with a little salt.
Assemble the lasagna by placing a base of cactus paddles in a baking dish, followed by the chicken and cheese filling. Repeat until the dish is full. Finish with cheese.
Bake for about 10 minutes or until the cheese is golden. Decorate with chopped epazote.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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