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Lasagna Azteca Vegana

30 mins
30 mins
Low
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The Aztec lasagna is a hybrid between Mexican food and Italian cuisine. It is a lasagna stuffed with chile poblano and zucchini; It is a mixture of two types of gastronomy, which we assure you that you will love it.
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Ingredients

8 portions
  • 1 box pasta for lasagna
  • 10 pumpkins, italian
  • 2 cans whole corn kernels
  • 1 bag Poblano pepper Strips (Rajas), frozen
  • 1 onion
  • 2 cloves garlic
  • 1 liter mashed tomatoes
  • to taste salt
  • to taste black pepper
  • 20 milliliters vegetal oil

Preparation

Cook the pasta in a pot with enough water and salt. Cook for 15 minutes.
Remove the dough from the water and reserve.
Cut the pumpkins 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 pumpkins, followed by the poblano chile slices and finally the corn kernels, without the liquid.
Season and reserve.
Preheat the oven to 180 ° C.
Arrange layers of pasta and layers of vegetables, repeat this step and pour a bit of tomato puree.
The last layer should be of vegetables, pour more tomato sauce. Cover with aluminum foil and bake for 15 minutes.

PRESENTATION

Serve a slice on a plate, accompany with bread.

TIPS

Cook the pasta al dente.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (9)
Karen sefa
01/10/2018 18:49:33
Muy rica
China Vigil
03/02/2018 09:10:07
Muy bueno pero si le faltan los quesos
Guadalupe Silva
20/10/2017 11:37:31
Deliciosa
DELIA DEL CONSUELO DOMINGUEZ CUANALO
06/08/2017 19:27:36
Cambie la lasaña por tortillas de maíz para no comer gluten y le puse elotes y rajas reales ....muy sabrosa
Miriam Corral
08/04/2017 18:06:15
Disculpa las calorías son por porción o por toda la receta?
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