Adventures in Cookland

  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 add your spices to your soaked pods. We used 1 tbs. of dried oregano and 1 tsp. of thyme, cumin