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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Ingredients8 portions
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.
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