mexican lasagna

How To Make mexican lasagna

• 1

  Remove stems and Cut peppers in half, remove seeds. Place on baking sheet cut-side down and broil on high until browned in spots. Transfer to a bowl, cover, and set aside for 10 minutes.
• 2

  Melt butter in saucepan. Add ground beef, onions and garlic, saute until beef is browned. Stir in cream, corn and thyme, reducing heat to low and cook 5 minutes. Set aside.
• 3

  Preheat oven to 350. Remove peppers from bowl and cut into long strips. Combine peppers and zucchini in bowl, season with salt and pepper to taste.
• 4

  Spread 1/3 of the corn mixture on the bottom of a 8 x 11 dish. Cover with 3 lasagna sheets. Add 1/3 of the pepper mix. Add 1/3 of the cheese. Repeat layers 2 more times.
• 5

  Pour about 1/4 cup water around the sides of the dish, cover with aluminum foil. Bake about 45 minutes or until the noodles are cooked. Let stand 15 minutes before serving.
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