Vegan Aztec Lasagna

Versy
The Aztec lasagna is a hybrid between Mexican food and Italian cuisine. It is a lasagna filled with poblano pepper and zucchini; it is a blend of two types of cuisines that we assure you will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 box lasagna sheets
  • 10 pumpkins, Italian
  • 2 cans corn kernels
  • 1 bag Poblano chile strips, frozen
  • 1 onion
  • 2 cloves garlic
  • 1 liter tomato purée
  • salt
  • pepper
  • 20 milliliters vegetable oil
Preparation
30 mins
30 mins
Low
  • Cook the pasta in a pot with enough water and salt. Cook for 15 minutes.
  • Remove the pasta from the water and set aside.
  • Cut the zucchini into medium cubes, the onion into thin slices. Chop the garlic finely.
  • Heat the oil in a pan and sauté the garlic and onion.
  • Add the zucchini, followed by the strips of poblano pepper, and finally the corn kernels, without the liquid.
  • Season and set aside.
  • Preheat the oven to 180°C.
  • Arrange layers of pasta and layers of vegetables; repeat this step and pour a bit of the tomato puree.
  • The last layer should be vegetables; pour more tomato sauce. Cover with aluminum foil and bake for 15 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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