Nopales Lasagna

Name: Nopales Lasagna
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 liter water; 1 tablespoon Great Value® plain salt; 1 pinch baking soda; 500 grams nopal; 5 tomatoes; 1/4 onions; 1 clove garlic; 3 chipotle chili in adobo Great Value ®; 1 tablespoon Great Value® canola oil; 1 chicken breast, cooked and shredded; 1 cup button mushrooms; 1/2 cups Great Value® corn kernels; 1 teaspoon Great Value® plain salt; 2 cups Manchego cheese, shredded; 1 tablespoon epazote, finely chopped, for garnish

Superama

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.

Reviewed by Editorial Team of Kiwilimón

Published: 31-03-2017

Preparation

20 mins

30 mins

Low

Preheat the oven to 180°C. 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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