Lasagna is one of the most popular Italian dishes around the world. To make it Mexican I substituted some ingredients and added some others, I missed mentioning that I added dried chipotles too, which ended up so good and full of flavor.
Boil the vegetables and dried peppers with the water until tender, blend it all with some liquid, and set aside. In the stove burner or grill, char the fresh peppers and chop them without removing the seeds; if you don’t have a gas stove or grill, you can broil them. Add cooking oil and the diced onion in a pan, cook for a few minutes, and add the ground beef, break it out with a spoon, season it with salt and pepper, add the oregano, add the sauce and the charred peppers, cook for 10 minutes and set aside. In an oven-safe dish (9”x 13”) add a layer of lasagna pasta (uncooked) then some crema and queso fresco, add meat sauce, and repeat these steps three more times finishing with a layer of pasta on top. Cover with food service film and then with foil and bake at 350 for one hour, uncover and add the rest of the crema and the Oaxaca cheese, and broil on high to melt and gratin the cheese. Garnish with chopped cilantro.
