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Mexican Lasagna!??!

What is Mexican Lasagna? Is this some sort of Racheal Ray /Paula Dean concoction? I'm sort of a Lasagna purist so I'm intrigued and slightly disgusted at the same time. Obviously no restaurant serves this, so is it worth trying to make and if so, what goes in it?

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  1. I'm sure it's just a "comfortable" name someone has given the lazy man's version of enchiladas. (Around here it'd just be "tortilla casserole" and consist of corn tortillas, cooked/seasoned ground beef or chicken, and enchilada sauce & cheese.)

    I'd lay money down that Sandra Lee or whatever her name is would make some unholy concoction w/lasagne noodles, ground beef & taco seasoning, cottage cheese, ench. sauce, and cheese. In which case, no, doesn't sound worth it at all.

    My version? Delicious,. but only if you like enchiladas.

    1 Reply
    1. re: shanagain

      Yeah, just call it enchilada casserole or you'll anger Mexican, Italians, AND chowhounds. Can you afford to go there? ;-)

    2. if i were making it, i'd use chorizo, fresh chilies of choice, queso blanco, réqueson, and asadero cheeses, tomato sauce with onions, mexican oregano, dried chilies powder and a touch of cumin.

      <edit: i forgot to mention roasted red peppers, too!>

      5 Replies
      1. re: alkapal

        Which is exactly like mine, except I really, really dislike chorizo with anything other than eggs. (I know, go figure.) Actually, we don't get requeson here, either.

        1. re: shanagain

          so you use ground beef? what spices? which chilies?
          and while i don't camp with the rachael-bashers, she actually does have a recipe for mexican lasagne: http://www.foodnetwork.com/recipes/ra... -- and it looks like a huge hit with over 550 reviewers.

          and i'd eat this version, too, though it is a "concoction"** http://allrecipes.com/Recipe/Mexican-...

          ** it is sad that the poor little word "concoction" has gotten a bad rap! http://www.thefreedictionary.com/conc...

          1. re: alkapal

            I'm in west Texas, so I always have the following in my pantry: Mex. oregano, New Mexican chili powder, cumin, what I consider "plain old chili powder," (not chili blend, but misc. chili powder), garlic, onions, occasionally ground coriander - I tend to forget about it, then remember it and it's blah, so it's kind of a lather/rinse/repeat cycle of having fresh-ish coriander around.

            So my ground beef would be seasoned/cooked with chopped fresh jalapenos and/or serranos, garlic, onion, salt & pepper. From there, I may or may not add chilies to the meat. Then drain and make a quick and dirty "ench. sauce" with dried chilies, ground cumin, M. oregano, El Pato tom. sauce if I'm in the mood (and haven't used it all in impromptu salsa batches - that stuff makes a killer salsa addition) with the fat & "juice" from the ground beef - I was taught to buy the cheapest 70/30 gr. beef and use the fat & juices for ench. sauce.

            From there, layer softened corn tortillas (I'm a purist and believe softening them in hot oil is just what you do), meat, fresco & cheddar (again, Texan here), sauce.

            It isn't pretty, but it's good. If I've recently made pintos, I'll give them a crush in the food processor with some jalapenos & salt & broth and layer those as well.

            Chicken is another matter - those are just good old green enchiladas ingredients.

            I'm not afraid to bastardize my home-cooking - no one around here is going to critique my use of canned green chilies or the addition of a non-traditional Mexican cheese.

            (But the allrecipes recipe doesn't sound good to me as written - I don't like cooking with salsa most of the time.)

            1. re: alkapal

              Alton Brown also has a recipe for Mexican lasagna. also on the FN website. I've actually made it and it was a big hit.

          2. re: alkapal

            Yes alkapal, I have made it several years. I got bored with traditional lasagna although I love it. I have made veggie lasagna, the winter green lasagna on CHOW which was very good, Mexican, seafood, mushroom and other concoctions. Just for fun.

            Mine uses the basic meat sauce, cheese filling, extra cheese for topping and noodles. I just use Mexican flavors as alkapal mentioned. I use chorizo, chilies, queso blanco, and cheddar, red enchilada sauce and tomato sauce, ricotta, egg, cumin, garlic oregano, cilantro, roasted reds, even green chilies. Also black olives, onions and once I even added roasted corn which was a nice flavor and would do it again.

            Your basic meat sauce and if you don't like chorizo, use turkey but I used chorizo which I loved, lots of veggies, enchilada sauce mixed with tomato sauce to lighten it up a bit, then the cheese layer was ricotta mixed with some queso blanco and cheddar and an egg, then topped with a little more cheese then the noddles, etc. Just like classic. Topped with the sauce, extra cheddar and queso blanco and baked.

            For peppers I used a mix in my meat mix of cubanella, jalapeno, not many dried. But you can really have fun and play with the flavors depending on how hot you want it. I had tons of flavor in the meat sauce.

            I served it with a fresh avacado salad with romaine, onion, red onion and a lime vinaigrette. A simple side dish to the spicy lasagna.

          3. I worked at a Cali-Mex place that served this more than 15 years ago. It's really just a casserole version of enchiladas. I've made it layering corn tortillas, cheese, sauce, beans, peppers, and whatever else I felt like. Pretty good and very easy.

            1 Reply
            1. re: mojoeater

              Mexican lasagna could mean lasagna noodles etc with Mexican style seasonings. Or it could be a more typical Mexican dish with tortillas, cooked in a form the resembles lasagna.

              Enchiladas, baked flat, rather than rolled might qualify. In other words, same filling, sauce, and tortillas, but built up in layers,

              Some forms of chilaquilas have also been likened to lasagna. These are fried tortilla pieces that are softened (often partially) in a sauce. Sometimes these are done stove top, but they can also be combined and baked.

            2. I have a Mexican Lasagna recipe that is not like an enchillada casserole at all! You use tomato sauce with jalapenos, flour tortilla, sliced avocade and a shredded chicken/cheese mixture. It's delicious.

              3 Replies
              1. re: mollygirl

                If you wouldn't mind, I'd like the recipe.

                1. re: ReggieL.

                  Hi - We'd love it if mollygirl wants to share her recipe, but we ask that she do so if she chooses to on the Home Cooking board.


                  1. re: ReggieL.

                    Hi Reggie, I will post it on the Home Cooking board for you.

                2. I've made this type of dish lots of times, usually as a way to use up leftover beef or chicken. Since I always have flour tortillas, beans and cheese on hand, it's as easy as layering in and baking up. The best was when I used (home made) smoked turkey.

                  1. I would happily eat any of the dishes described above!

                    1 Reply
                    1. re: pikawicca

                      I don't really know what I was imagining when I heard Mexican Lasagna, but I would definitely eat any of these.

                    2. Good lord. Mexican lasagna is just a name that someone came up with for what is known in New Mexican restaurants as stacked enchiladas. Although I assume that "Mexican lasagna" lacks the customary crowning touch of a fried egg on top, which is how you tell a native.

                      3 Replies
                      1. re: BarmyFotheringayPhipps

                        I'm sorry that my post seems to have exasperated you. Being that I've never been to New Mexico or had the pleasure of dining in a New Mexican restaurant, I really had no idea what to expect. I assumed that it was something along the lines of stacked enchiladas, but you never know do you. I've seen some people make some pretty crazy things and call it whatever. One time as a teen I went to a friends house for dinner and his mom used cream cheese in her lasagna. Needless to say, that was the last time that I ate there. My point is that you never know until you ask. The topic came about when a few friends of mine - not the cream cheese lasagna friend - started talking about how great it was and how the other made a fantastic version. This guy can't even boil water. Anyway, it just got me thinking so I hit the foodnetwork and came up with about 20 recipe results that were all different and all a different degree of edible. So my next source was this post.

                        1. re: BarmyFotheringayPhipps

                          This is how my west TX grandmother made stacked enchiladas, as well - always with the fried egg.

                          1. re: shanagain

                            I make a stacked enchilada, but my recipe for Mexican Lasagna is very different in composition and final taste.

                        2. what does it mean to be a lasagne purist OP? I have seen so many variations of lasagne so what is a 'pure' lasagne in the first place? For example in the UK you would not see lasagne made with ricotta.

                          55 Replies
                          1. re: smartie

                            i was wondering that, too. i know we have the bbq purists, and the new york pizza purists, but lasagna purists, too? oops, i forgot the guacamole purists.

                                  1. re: Striver

                                    striver, i had missed that one! even the thought of it makes me laugh.

                                      1. re: Sam Fujisaka

                                        gumbo purists? there's a ton of different gumbos.

                                        look at this fun fact:

                                        >>>"According to some sources, the word gumbo comes from the Bantu (Angolan) word (ki)ngombo, meaning okra.

                                        The word came into Caribbean Spanish as guingambó or "qimbombó."

                                        Other sources claim the word gumbo comes from the Choctaw word kombo, meaning sassafras.""<<<

                                        isn't it odd that both of the traditional thickeners sound like "gumbo"?
                                        cite: http://en.wikipedia.org/wiki/Gumbo

                                        ps, anyone interested in cajun and creole cuisine, looky here: http://chowhound.chow.com/topics/598045

                                  2. re: pikawicca

                                    Seafood purists! On and On and On .....

                                1. re: alkapal

                                  Somehow the word purist has enetered my vocabulary from spending too much damn time on this site as opposed to working.

                                  1. re: ReggieL.

                                    >>>>spending too much damn time on this site<<<<

                                    amen, bro'! LOL.

                                  2. re: alkapal

                                    And don't forget the chili purists.

                                    YES, I LIKE BEANS IN MY CHILI!

                                    There, I said it.

                                    1. re: BobB

                                      how could i have possibly forgotten the CHILI purists!?!

                                      1. re: alkapal

                                        dare I say the rare steak purists v the well done steak purists???

                                      2. re: BobB

                                        Got to have beans .... OH NO, I may be banished :) off topic.

                                        Yes, chili purists too! But beans do rule, lol

                                    2. re: smartie

                                      Maybe purist isn't the word. When I think of lasagna, I think of my grandmother's. So maybe a lasagna nostalgist? even in a more broad sense of the word, I think pasta, meat, cheese, tomato sauce. whereever you go from there, fine, but at least those 4 ingredients.

                                      1. re: ReggieL.

                                        Thinking about layering ground beef with cabbage leaves and tomato sauce and then ading a little parmesan cheese to the top . I will call my invention Polish Lasagna. What if I layer nori with rice, tuna, and a touch of wasabi and call it Japanese Lasagna? Slices of boiled potatoes, layered with saurkraut and various wursts and voila - german lasagna.

                                        1. re: ReggieL.

                                          there ya go, reggie! i think i could go for some of that german lasagna today. where does the mustard go?

                                          1. re: alkapal

                                            I'm thinking the mustard is thinned out and then drizzled over the top. How about a reuben lasagna? stale rye bread layered with corned beef, saurkraut, swiss, and russian dressing - Reuben lasagna.

                                            Does German Lasagna still count as Lasagna or have I moved into cassarole territory? Because if I'm in cassarole territory, I am a hands down cassarole purist!

                                            1. re: ReggieL.

                                              i was thinking reubens, too. yum. there are reuben "casseroles" but we could make a reuben "lasagna" or "strata" ;-)).

                                              one of many casseroles: http://www.cooks.com/rec/view/0,168,1...
                                              this one uses noodles! http://www.cooks.com/rec/doc/0,198,14...

                                              (i love reubens, and just thought of this variation: done in ramekins for "fancy" presentation.) oooh, what about reuben ravioli?

                                              1. re: alkapal

                                                So what are the differences between a Reuben Casserole and a Reuben Lasagna?

                                                I suppose a Reuben Lasagna would have a fried egg on top. Just like Bologna. The Real way. The Purest way. The Authentic way.

                                                There has to be a limerick here somewhere.

                                        2. re: ReggieL.

                                          I've had lasagna (in Italy) that contained neither meat nor tomatoes.

                                          1. re: pikawicca

                                            I understand Lasagna can be a sort of blank canvas but the point I'm trying to make is that where does the the term Lasagna end and the dish become something else? I believe that there is a form of Lasagna more reflective of a northern Italian cuisine more than likely from Bologna or something and then there is the Neapolitan Lasagna made for Easter Sunday. The Neapolitan Lasagna contains meat and cheese that I guess traditionaly were forbidden for Lent. I am probably going to get flak from someone who once had a Lasagana while sitting on the bay of Naples that contained neither pasta nor meat nor tomato. Anyway, the Neapolitan Lasagna is the base of what everyone thinks of as Lasagna - I k now, I know, "my Aunt Javier used to make a Lasagna made with goats testicles and wonder bread." I'm not saying that you can't play with the basic tenants of the dish, just where does it stop being lasagna and start being something else?
                                            Now back to developing the menu of my new restaurant - International House of Lasagna.

                                            1. re: ReggieL.

                                              it's all about the noodle -- the lasagna noodle.

                                              >>>""Lasagna noodle
                                              Document Type and Number:
                                              United States Patent 4166136

                                              A lasagna noodle is formed of a substantially straight elongate ribbon of alimentary paste and having a plurality of corrugations extending transversely across the width of the ribbon, the length of the corrugations being less than the total width of the ribbon. The corrugations preferably extend both above and below the planar surfaces of the ribbon and the ends of the corrugations are closed. An elongate planar margin is defined between the elongate edges of the ribbon and the closed ends of the corrugations.""<<<

                                              going out on a limb here, i'd say that if it has the noodle called "lasagna", it is in fact "lasagna" (unless of course you've broken it up and passed it off as pappardelle or that "torn up" pasta -- i saw lidia make it, but can't recall the name for it).

                                              ergo, if mexican lasagna uses lasagna noodles, then it is lasagna with a mexican "style of flavors" ;-)))). tortillas inside -- not lasagna. oh i'm so thrilled that my logic class in college has come in handy today.

                                              1. re: alkapal

                                                Thank you. I didn't mention the noodle dimension in fear of adding yet another dimension to this ridiculous conversation. lol.

                                                1. re: alkapal

                                                  Why can't you make lasagna "noodles" out of masa harina? Would that allow you to make "Mexican lasagna"? Isn't a corn tortilla just another shape for a pasta (corn pasta, that is)?

                                                  What about rice noodles? What if you made a lasagna shaped noodle out of rice flour? Could you then make Japanese lasagna? Suppose you define "noodles" as being made from wheat flour - but what if you cut Soba to a lasagna shape? Would that qualify?

                                                  Logic chopping - it's a great sport! :)

                                                  1. re: Striver

                                                    masa harina? what's going to hold it together, just water?
                                                    i've never seen a corn noodle come to think of it. tortillas have a leavening agent and, typically, fat. also salt.

                                                    lasagna noodles are flour based. italians don't make polenta "noodles", nor rice lasagna noodles. italian name, italian noodle.

                                                    soba has buckwheat. italian lasagna noodles don't have buckwheat, though there is a buckwheat pasta "pizzocheri".

                                                    from cook's thesaurus: >>>""lasagne Pronunciation: luh-ZAHN-yuh Notes: These thick, wide noodles with ruffled edges are used to make an Italian casserole dish that Americans call lasagne. Italians call the noodle itself lasagna (plural: lasagne), and the casserole lasagne al forno. Thinner noodles are best. Precooked lasagne = oven-ready lasagne = no-boil lasagne work fairly well and save time, but the noodles tend to absorb moisture from the sauce, resulting in a drier product. Substitutes: polenta (This works well in lasagne casseroles.) OR pasta sheet OR rice paper (Use several dry sheets to replace each layer of noodles.) "

                                                    1. re: alkapal

                                                      isn't a Frito kind of like a dried corn noodle? Wonder what would happen if I boiled a bag of fritos?

                                                      1. re: ReggieL.

                                                        you'd get corn meal mush! a mush that maybe even the crows wouldn't touch.

                                                      2. re: alkapal

                                                        Here's an Italian maker of corn pasta
                                                        I don't see a lasagne shape. Any shop specializing in gluten-free items will carry items like this.

                                                        Years ago long distance hiking guru recommended corn pasta as an excellent source of calories. But many hikers go tired of steady diet of it, and ended up leaving unwanted supplies at resupply points.

                                                        1. re: paulj

                                                          good sleuthing, paulj. have you tried it? it's intriguing. i wonder how they treat the corn, and make the pasta.

                                                          that's a specialty that's been recently developed for all the gluten-free folks, don't you think?

                                                          also, at the bottom it says they offer "light rice pastas" too. http://www.olivenation.com/item-52/It...

                                                        2. re: alkapal

                                                          "masa harina? what's going to hold it together, just water?
                                                          i've never seen a corn noodle come to think of it. tortillas have a leavening agent and, typically, fat. also salt."

                                                          alkapal, I think you're conflating corn and flour tortillas. Corn tortillas are made from masa and water - no leavener, no added fat. Flour tortillas are made from flour, fat, leavening, salt.

                                                          1. re: Caitlin McGrath

                                                            is masa harina and water going to form a lasagna style noodle?

                                                              1. re: alkapal

                                                                Of course it's not, and I certainly wasn't suggesting it would. Just pointing out that corn tortillas do not have those other ingredients, as you implied. Tortillas made from masa harina are held together just by water.

                                                                1. re: Caitlin McGrath

                                                                  caitlan, i know you are very knowledgeable, and i enjoy your posts very much, but i'm just focusing on the "noodle" concept.

                                                                  actually, let's discuss what makes the difference! e.g., noodles vs. tortillas made just with masa and water... what in fact *does* distinguish them? it's interesting, no?

                                                                  1. re: alkapal

                                                                    Okay, I see that now. Striver, to whom you replied, was, I guess, asserting an equivalence between the noodles in lasagne and tortillas, which you're rejecting. Didn't catch that reading through quickly. And I'm sure corn pasta isn't made from masa, but from corn flour/meal. I've seen corn pasta in various shapes, but not lasagne noodles. And as far as I can tell, people buy corn pasta not because the want corn-flavored pasta, but because they can't have wheat. Same for rice pasta (talking Italian-style, not Asian rice noodles).

                                                                    1. re: Caitlin McGrath

                                                                      caitlan, .....but now that you mention it, would masa have to be processed differently to make a "noodle" vs. a tortilla? i'm now wondering more about noodles vs. "flat breads."

                                                                      1. re: alkapal

                                                                        Aha! That's effectively my point. What's the difference between a tortilla and a sheet of pasta (aside from the specific grain used)? Couldn't one call a tortilla "corn pasta"?

                                                                        Next stop: Tortillas Alfredo!!

                                                                        1. re: Striver

                                                                          hmmm? i don't think the mexicans or the italians would be happy with that.
                                                                          they both start with dough. they both are kneaded, they both are flattened out. they both can be components of complex dishes (i.e., not eaten alone, necessarily), pasta is cooked in liquid. tortillas are not. aha!

                                                                          1. re: alkapal

                                                                            alka, to restate your point:

                                                                            a noodle needs to boiled (or perhaps soaked) in water before it is incorporated into a dish. Doing the same thing to a tortilla would just give your corny water. Both a noodle and a tortilla could be used, however, as a solid layer in a lasagna-like concoction. So could phyllo, or slices of bread/toast. Still wouldn't be a noodle.

                                                                            1. re: PattiCakes

                                                                              Just as a matter of interest, I recently had a slice of a Turkish dish, su boregi with cheese, that uses thick layers of phyllo dough. It had the taste and texture of a noodle pudding (an outstanding, delicious, buttery noodle pudding).

                                                                              1. re: PattiCakes

                                                                                How could I forget about the famous Greek Lasagna dish - the one where layers of spinach and feta are layered with Phyllo. Those ingenious Greeks even took it a bit further and made it portable. mmmmm....portable lasagna.

                                                              2. re: alkapal

                                                                Not lasagna, and possibly a family-only recipe but we have a sausagenoodle bake thing that my Mother's mother would make one version with egg noodles and the other with polenta. (I really love both)
                                                                It's got tons of eggs, cheese, black pepper and sausage- it contains a gazillion calories and when I make it, people tend to swoon.

                                                                Ooh! True story-this co-worker I was certain didn't eat meat for religious reasons was about to take a bite and I started screaming to warn him it contained pork-but all I could do quickly was MOO at him. So, I'm going MOOOOOOOOOOO like a crazy lady, and, well- he moo'd back. Turns out he totally knew it had meat and he was fine with that.

                                                                Where was I?

                                                                Oh- when I make 'Mexican Lasagna' I just call it a Mexi-casserole. But what do I know- I sometimes say MARSCARPONY too.

                                                            1. re: alkapal

                                                              But it's also made with crepes and with eggplant in place of the "lasagna" pasta.

                                                            2. re: ReggieL.

                                                              The lasagna I had near Lake Como had the requisite noodles, wild mushrooms, bechamel, and a light dusting of Parm on top. It was exquisite, and surely just as "authentic" as the fat bomb known as Lasagne al Forno down south.

                                                                1. re: alkapal

                                                                  Very close, but the dish I had was light on the cheese -- no mozzarella, only a scattering of Parm on top.

                                                                  1. re: pikawicca

                                                                    when i was picturing yours (out of envy) i thought of pillow soft fresh noodles, surrounded at each layer by a creamy warm-toned bechamel flecked with the tiniest bit of nutmeg, and lots of gorgeous mushrooms. very lightly browned on top.

                                                                    i wouldn't use mozz, either. destroys the delicacy of the mushies.

                                                                    1. re: alkapal

                                                                      Your "picturing" was spot on, alkapal. One of these days I'm going to have and revisit this region of Italy; I love the understated food here. I had my first taste of risotto at La Sosta, a restaurant in a converted stable in Brescia -- a life-changing moment.

                                                                2. re: pikawicca

                                                                  Change the shape of the noodles and keep the bechamel (and tweak the seasonings) and you get Greek pastichio

                                                                  Could we call Jansson's Temptation Swedish lasagna?

                                                                  1. re: paulj

                                                                    But doesn't Pasticchio have tomato, beef, and lots of cheese?

                                                            3. re: ReggieL.

                                                              My fave, meat sauce, cheese mix, noodles and extra cheese. Granted, a true basic lasagna. But I love all the possibilities. I think a basic lasagna is traditional and what at least Americans have know what to be "lasagna." Different is other regions I am sure. Just like any food.

                                                          2. What if the next time i go out for Peking Duck, I just layer the pancakes with the duck, scallions, and hoisin - two or three layers of that and presto - Chinese Lasagna.

                                                            1. The correct, 1950's cooking term is "strata". One dish, layers of different ingredients, varying ethnicities, sometimes involving cream of mushroom soup, and almost always containing cheese. Suitable for pot lucks and hungry families. I think of them as "violin" recipies. Because there are usually quite a number of differing types, and they are layered, I file mine under Strata, various.

                                                              3 Replies
                                                                1. re: PattiCakes

                                                                  Groan... (and I mean that in a GOOD way!)

                                                                  1. Indian lasagna: layers of chapati and curried goat, baked
                                                                    Colombian lasgana: layers of arepas and sauced queso campesino
                                                                    Kenyan lasagna: layers of ugali, m'chuzi chicken, and sukuma wiki


                                                                    9 Replies
                                                                    1. re: Sam Fujisaka

                                                                      I understand to a degree, but you seriously lost me.
                                                                      Noddles, meat and cheese, sorry.

                                                                      I would love to try some time.

                                                                      1. re: kchurchill5

                                                                        Out here in Austin the correct nomenclature for Mexican lasagna is King Ranch.It's only on a few menus around town but is common home cooked chow.Goes real good with an ice cold Pearl beer and some Gourds on the hi-fi.

                                                                        Google "king ranch"+"mexican lasagna" for recipes and lore.

                                                                        1. re: scrumptiouschef

                                                                          To me, King Ranch Casserole is so much its own thing -- to give non-Texans some insight, KRC is, like, the canonical thing to take to someone's house when there's been a death in the family -- that I would be more tempted to call it something like "Pecos Valley Hotdish" than Mexican Lasagna.

                                                                        2. re: kchurchill5

                                                                          Honey, I'm just making up some weird lasagnas - in my head only.

                                                                          1. re: Sam Fujisaka

                                                                            What could be wrong with layers of chapati and curried goat? I actually have some goat in my freezer... I'm tempted.

                                                                            1. re: pikawicca

                                                                              i think the chapati might be a little chewy tough to cut through in layered applications, though. i want chapatis!

                                                                        3. re: Sam Fujisaka

                                                                          thai lasagna: stir-fried minced chicken, done with shallots, ginger, garlic, lemongrass, lime leaf and juice, fish sauce, with rice noodle sheets, chilies, red bell peppers, green coconut curry sauce.

                                                                          sri lankan lasagna: rice hoppers layered with beef curry, seeni sambol, and fried eggs.

                                                                          1. re: alkapal

                                                                            Oh my goodness that sounds good. The first. I am iffy on your second concoction.

                                                                          2. re: Sam Fujisaka

                                                                            South Indian Lasagna: Layers of dhosa, spicy aloo, tamarind and coconut sauce and topped with a bit 'o paneer

                                                                            (Sorry, on a dhosa fixation as I wade through the 15 varieties currently on offer at my corner chaat place)

                                                                          3. By saying that does that make me a ..... dare I say it.......a thread purist?

                                                                            1 Reply
                                                                            1. re: ReggieL.

                                                                              Only if you have a fried egg on your head.

                                                                            2. A couple years back a friend made chicken enchilada casserole for our card night. It was SO good (I usually make beef with enchilada sauce sort). Hers was chopped cooked chicken, fiesta cheese soup (I think that is the name - by campbells - no snickering... it was good), green chiles, onions, I think sour cream..., salsa and corn torts. And Pepper jack. Maybe taco seasonings too. I made it once, but I am a little fuzzy on the particulars. If you can find it on the net, I suggest trying it. Yumba!

                                                                              1. How about an indian version with papadums!

                                                                                1. Might do layers of soda bread, corned beef, potatoes, and cabbage and repeat for Irish Lasagna.

                                                                                  7 Replies
                                                                                  1. re: yayadave

                                                                                    let's have thick sliced white bread, bacon, baked beans, fried eggs, black pudding and brown sauce with ketchup and have an English Breakfast Lasagne.

                                                                                    1. re: yayadave

                                                                                      Since we're getting crazy, how about a Jewish artery-clogger: brisket, matzo and chicken fat, topped with gribnets?

                                                                                      1. re: BobB

                                                                                        I can't believe you left out the sour pickles. It's simply not authentic Jewish lasagna without them.

                                                                                        Well...I guess it could be Reform Jewish Lasagna...

                                                                                        1. re: Striver

                                                                                          that would have a layer of swiss cheese!

                                                                                            1. re: BobB

                                                                                              Oi? Are you referring to English Skinhead Lasagna, which would include sliced bangers in the mix, along with mushy peas? :)

                                                                                              1. re: Striver

                                                                                                throw in some jellied eels and liquor and you would have an East End Lasagne

                                                                                    2. I don't even want to get started on Rachel Ray and Paula Dean...there's no such thing as mexican lasagna.. It's all concocted.

                                                                                      1. I think we should all get together and discuss this burning issue over a nice platter of Greek Nachos!


                                                                                        1 Reply
                                                                                        1. re: Striver

                                                                                          a little messy, but i'd eat that (i love gyro meat!). i've had bbq nachos <i'm now ducking behind the mac from the soon-to-be-incoming bbq heat.>

                                                                                        2. If I go to McDonalds for lunch today would my Big Mac be considered ...... Midwestern US Lasagna, Fast Food Lasagna, the Ultimate Lasagna? lol
                                                                                          I can't believe the word Lasagna - not the dish - just the name - got 90 Chowhounds fired up. All that I wanted to do was to make fun of Mexican Lasagna and maybe get an interesting recipe or two. My conclusion is that the next time that I am eating tacos, I can just make them into a shredded mess on my plate, as long as it's layered, and I will have Mexican Lasagna. In fact apparently the only thing that matters as far as Lasagna is concerned is that something is layered with something. Thank you all for your feedback.

                                                                                          2 Replies
                                                                                          1. re: ReggieL.

                                                                                            Say, listen! Congratulations on starting such a fun thread. We had a few laughs, took another look at a standard (or not so "standard") food item, came up with a few interesting and very possible twists, and got a little outrageous. It's a perfect Chowhound fit.

                                                                                            1. re: yayadave

                                                                                              That was fun and I am gong to try mollygirl's recipe this weekend.

                                                                                          2. We make this at home from time to time, and avoid the issue of calling it lasagna or stacked enchiladas...and call it chicken pie. When my fiance's son was 4 years old, we made it for him and he loved it, and wanted seconds by asking for "more chicken pie". Maybe this will offend pie purists though so I apologize in advance :)