Gluten Free Mexican Lasagna Recipes

GLUTEN FREE MEXICAN LASAGNA

Gluten Free Mexican Lasagna image

This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose are gluten-free. You can also make your own chili and use it.

Provided by Kimmie Mitchell

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans chili without beans (such as Wolf®)
1 (15 ounce) can black beans, drained
1 small onion, chopped
12 corn tortillas, or as needed
3 cups shredded sharp Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix chili, black beans, and onion together in a bowl.
Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 35.7 g, Cholesterol 70.1 mg, Fat 21.3 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 12.1 g, Sodium 974.7 mg, Sugar 2.5 g

GLUTEN FREE MEXICAN LASAGNA

Gluten Free Mexican Lasagna image

I made this last night from what we had on hand and it was so good I decided to record the recipe before I forgot what went into it! Inspired by some Mexican Ricotta I had on hand. This recipe is easily substitutable for what you have on hand, and easy to make vegetarian. Note: prep time includes time to roast peppers.

Provided by GirlyJu

Categories Mexican

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 poblano peppers
2 jalapenos
1 onion, chopped
3 garlic cloves, minced
1 lb ground turkey
1 (10 ounce) can rotel
1/3 cup chopped tomato
1 (1 1/4 ounce) package taco seasoning (I used homemade blend)
1 -2 ear corn, roasted and removed from cob (I used leftover chilote.)
salt and pepper, to taste
1 lb mexican ricotta cheese
1 egg
1/2 cup salsa verde (I used leftover homemade roasted pepper, avocado and lime cream sauce)
3 cups Mexican blend cheese
chopped fresh jalapenos, and or cilantro

Steps:

Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
In mixer, combine ricotta, egg and verde sauce until smooth.
In glass casserole dish create three layers:.
First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
Top with jalepenos or cilantro (optional).
Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.

Nutrition Facts : Calories 609.6, Fat 38.3, SaturatedFat 20.8, Cholesterol 191.2, Sodium 1694.4, Carbohydrate 27.6, Fiber 5.8, Sugar 7.9, Protein 42

GLUTEN-FREE VEGGIE LASAGNA

Gluten-Free Veggie Lasagna image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 8 Servings

Number Of Ingredients 9

Ingredients

1 (10-ounce) package frozen spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
1 teaspoon kosher salt
1/2 teaspoon dried oregano
3 pounds sweet potatoes (about 3 large potatoes), peeled and cut into 1/8-inch slices
1 (24-ounce) jar Simply Balanced® Organic Tomato Basil Pasta Sauce
1 (8-ounce) package shredded mozzarella cheese

Steps:

1. Preheat the oven to 425°F. Grease a 9-by-13-inch baking dish.
2. In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
3. Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.) Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.

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