Gluten Free Mexican Lasagna
Here is a great fusion dish, merging classic Italian and Mexican dishes. It is Lasagna, it is Enchiladas, it is the best of both worlds. Ingredients: 2 Cups Red Chile Pods 28 oz Crushed Tomatoes 12 oz Crema Mexicana 12 oz Mozzarella Cheese ~12 Yellow Corn Tortillas (you can use slightly more or less depending on your preference) 3/4 lb. Ground Beef 2 Medium Zucchini 1 Large Bell Pepper 1/2 Large Yellow Onion 1 Bunch Fresh Parsley 3 Tbs. Butter 1 Box Gluten Free Lasagna Noodles (we used Barilla brand) Assorted Spices: Oregano, Thyme, Cumin, Salt, Black Pepper, and White Pepper. First things first: the sauce. Boil approximately 2 cups of water. Boil extra water for rainy days. In a large bowl, remove the seeds and stems from your dried chile pods. Wash pods in cold water. In your blender, or a large bowl, pour hot water onto the pods. Let steep for at least 30 minutes. Now a...