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Mexican Lasagna!??!

ReggieL. Jun 20, 2009 09:09 AM

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. shanagain RE: ReggieL. Jun 20, 2009 10:09 AM

    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
      EWSflash RE: shanagain Jun 25, 2009 08:04 AM

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

    2. alkapal RE: ReggieL. Jun 20, 2009 10:42 AM

      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
        shanagain RE: alkapal Jun 20, 2009 10:54 AM

        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
          alkapal RE: shanagain Jun 20, 2009 11:01 AM

          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
            shanagain RE: alkapal Jun 20, 2009 11:38 AM

            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
              MrsT RE: alkapal Jun 20, 2009 12:31 PM

              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
            kchurchill5 RE: alkapal Jun 23, 2009 09:05 AM

            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. m
            mojoeater RE: ReggieL. Jun 20, 2009 02:12 PM

            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
              paulj RE: mojoeater Jun 20, 2009 02:26 PM

              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. m
              mollygirl RE: ReggieL. Jun 22, 2009 10:10 AM

              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
                ReggieL. RE: mollygirl Jun 22, 2009 01:24 PM

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

                1. re: ReggieL.
                  The Chowhound Team RE: ReggieL. Jun 22, 2009 01:28 PM

                  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.
                    mollygirl RE: ReggieL. Jun 22, 2009 04:03 PM

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

                2. JohnE O RE: ReggieL. Jun 22, 2009 10:47 AM

                  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. pikawicca RE: ReggieL. Jun 22, 2009 02:14 PM

                    I would happily eat any of the dishes described above!

                    1 Reply
                    1. re: pikawicca
                      ReggieL. RE: pikawicca Jun 22, 2009 07:56 PM

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

                    2. BarmyFotheringayPhipps RE: ReggieL. Jun 22, 2009 08:27 PM

                      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
                        ReggieL. RE: BarmyFotheringayPhipps Jun 22, 2009 09:14 PM

                        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
                          shanagain RE: BarmyFotheringayPhipps Jun 23, 2009 08:52 AM

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

                          1. re: shanagain
                            janetms383 RE: shanagain Jun 23, 2009 10:29 AM

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

                        2. s
                          smartie RE: ReggieL. Jun 23, 2009 05:10 AM

                          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
                            alkapal RE: smartie Jun 23, 2009 05:47 AM

                            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: alkapal
                              Sam Fujisaka RE: alkapal Jun 23, 2009 05:54 AM

                              Sushi purists.

                              1. re: Sam Fujisaka
                                pikawicca RE: Sam Fujisaka Jun 23, 2009 05:57 AM

                                Hummus purists.

                                1. re: pikawicca
                                  Striver RE: pikawicca Jun 23, 2009 06:17 AM

                                  Hey, let's not forget the Chow Mein purists!


                                  1. re: Striver
                                    alkapal RE: Striver Jun 23, 2009 06:24 AM

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

                                    1. re: alkapal
                                      Sam Fujisaka RE: alkapal Jun 23, 2009 07:48 AM


                                      1. re: Sam Fujisaka
                                        alkapal RE: Sam Fujisaka Jun 23, 2009 08:00 AM

                                        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
                                    kchurchill5 RE: pikawicca Jun 23, 2009 09:08 AM

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

                                2. re: alkapal
                                  ReggieL. RE: alkapal Jun 23, 2009 07:32 AM

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

                                  1. re: ReggieL.
                                    alkapal RE: ReggieL. Jun 23, 2009 08:06 AM

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

                                    amen, bro'! LOL.

                                  2. re: alkapal
                                    BobB RE: alkapal Jun 23, 2009 08:42 AM

                                    And don't forget the chili purists.

                                    YES, I LIKE BEANS IN MY CHILI!

                                    There, I said it.

                                    1. re: BobB
                                      alkapal RE: BobB Jun 23, 2009 08:44 AM

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

                                      1. re: alkapal
                                        smartie RE: alkapal Jun 23, 2009 02:40 PM

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

                                      2. re: BobB
                                        kchurchill5 RE: BobB Jun 23, 2009 09:09 AM

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

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

                                    2. re: smartie
                                      ReggieL. RE: smartie Jun 23, 2009 07:31 AM

                                      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.
                                        ReggieL. RE: ReggieL. Jun 23, 2009 07:39 AM

                                        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.
                                          alkapal RE: ReggieL. Jun 23, 2009 08:07 AM

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

                                          1. re: alkapal
                                            ReggieL. RE: alkapal Jun 23, 2009 08:19 AM

                                            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.
                                              alkapal RE: ReggieL. Jun 23, 2009 08:28 AM

                                              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
                                                yayadave RE: alkapal Jun 23, 2009 08:31 PM

                                                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.
                                          pikawicca RE: ReggieL. Jun 23, 2009 08:23 AM

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

                                          1. re: pikawicca
                                            ReggieL. RE: pikawicca Jun 23, 2009 08:34 AM

                                            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.
                                              alkapal RE: ReggieL. Jun 23, 2009 08:50 AM

                                              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
                                                ReggieL. RE: alkapal Jun 23, 2009 10:55 AM

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

                                                1. re: alkapal
                                                  Striver RE: alkapal Jun 23, 2009 12:21 PM

                                                  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
                                                    alkapal RE: Striver Jun 23, 2009 12:57 PM

                                                    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
                                                      ReggieL. RE: alkapal Jun 23, 2009 01:02 PM

                                                      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.
                                                        alkapal RE: ReggieL. Jun 23, 2009 01:04 PM

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

                                                      2. re: alkapal
                                                        paulj RE: alkapal Jun 23, 2009 01:41 PM

                                                        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
                                                          alkapal RE: paulj Jun 23, 2009 01:45 PM

                                                          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
                                                          Caitlin McGrath RE: alkapal Jun 24, 2009 11:16 AM

                                                          "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
                                                            alkapal RE: Caitlin McGrath Jun 24, 2009 06:06 PM

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

                                                            1. re: alkapal
                                                              pikawicca RE: alkapal Jun 24, 2009 06:09 PM


                                                              1. re: pikawicca
                                                                alkapal RE: pikawicca Jun 24, 2009 06:14 PM

                                                                thank you!

                                                              2. re: alkapal
                                                                Caitlin McGrath RE: alkapal Jun 24, 2009 06:39 PM

                                                                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
                                                                  alkapal RE: Caitlin McGrath Jun 24, 2009 06:45 PM

                                                                  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
                                                                    Caitlin McGrath RE: alkapal Jun 24, 2009 06:56 PM

                                                                    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
                                                                      alkapal RE: Caitlin McGrath Jun 24, 2009 07:11 PM

                                                                      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
                                                                        Striver RE: alkapal Jun 25, 2009 05:10 AM

                                                                        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
                                                                          alkapal RE: Striver Jun 25, 2009 05:47 AM

                                                                          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
                                                                            PattiCakes RE: alkapal Jun 25, 2009 06:42 AM

                                                                            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
                                                                              Striver RE: PattiCakes Jun 25, 2009 08:21 AM

                                                                              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
                                                                                ReggieL. RE: PattiCakes Jun 25, 2009 11:03 AM

                                                                                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.

                                                                                1. re: ReggieL.
                                                                                  mollygirl RE: ReggieL. Jun 25, 2009 11:22 AM

                                                                                  Now I want some Spanakopita.

                                                                                  1. re: mollygirl
                                                                                    ReggieL. RE: mollygirl Jun 25, 2009 11:54 AM

                                                                                    I know. Me too.

                                                              3. re: alkapal
                                                                Boccone Dolce RE: alkapal Jun 25, 2009 07:07 PM

                                                                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.

                                                            2. re: alkapal
                                                              yayadave RE: alkapal Jun 23, 2009 08:33 PM

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

                                                            3. re: ReggieL.
                                                              pikawicca RE: ReggieL. Jun 23, 2009 04:11 PM

                                                              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: pikawicca
                                                                alkapal RE: pikawicca Jun 23, 2009 04:14 PM

                                                                pikawicca, anything like this?: http://onceuponaplate.blogspot.com/20...

                                                                1. re: alkapal
                                                                  pikawicca RE: alkapal Jun 23, 2009 04:18 PM

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

                                                                  1. re: pikawicca
                                                                    alkapal RE: pikawicca Jun 23, 2009 04:31 PM

                                                                    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
                                                                      pikawicca RE: alkapal Jun 23, 2009 04:41 PM

                                                                      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
                                                                  paulj RE: pikawicca Jun 23, 2009 06:15 PM

                                                                  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
                                                                    pikawicca RE: paulj Jun 23, 2009 06:23 PM

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

                                                            4. re: ReggieL.
                                                              kchurchill5 RE: ReggieL. Jun 23, 2009 09:12 AM

                                                              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. r
                                                            ReggieL. RE: ReggieL. Jun 23, 2009 08:23 AM

                                                            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. PattiCakes RE: ReggieL. Jun 23, 2009 12:09 PM

                                                              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
                                                                Samalicious RE: PattiCakes Jun 23, 2009 01:00 PM

                                                                Haha! PattiCakes FTW!

                                                                1. re: PattiCakes
                                                                  BobB RE: PattiCakes Jun 23, 2009 01:02 PM

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

                                                                  1. re: PattiCakes
                                                                    yayadave RE: PattiCakes Jun 23, 2009 09:00 PM

                                                                    Or maybe a timballo.

                                                                  2. Sam Fujisaka RE: ReggieL. Jun 23, 2009 02:55 PM

                                                                    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
                                                                      kchurchill5 RE: Sam Fujisaka Jun 23, 2009 03:36 PM

                                                                      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
                                                                        scrumptiouschef RE: kchurchill5 Jun 23, 2009 04:00 PM

                                                                        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
                                                                          BarmyFotheringayPhipps RE: scrumptiouschef Jun 23, 2009 04:51 PM

                                                                          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
                                                                          Sam Fujisaka RE: kchurchill5 Jun 23, 2009 04:50 PM

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

                                                                          1. re: Sam Fujisaka
                                                                            pikawicca RE: Sam Fujisaka Jun 23, 2009 05:07 PM

                                                                            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
                                                                              alkapal RE: pikawicca Jun 23, 2009 05:21 PM

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

                                                                        3. re: Sam Fujisaka
                                                                          alkapal RE: Sam Fujisaka Jun 23, 2009 04:53 PM

                                                                          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
                                                                            Sal Vanilla RE: alkapal Jun 23, 2009 08:53 PM

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

                                                                          2. re: Sam Fujisaka
                                                                            waytob RE: Sam Fujisaka Jun 25, 2009 07:08 AM

                                                                            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. r
                                                                            ReggieL. RE: ReggieL. Jun 23, 2009 06:31 PM

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

                                                                            1 Reply
                                                                            1. re: ReggieL.
                                                                              yayadave RE: ReggieL. Jun 23, 2009 09:02 PM

                                                                              Only if you have a fried egg on your head.

                                                                            2. s
                                                                              Sal Vanilla RE: ReggieL. Jun 23, 2009 08:52 PM

                                                                              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. s
                                                                                Sal Vanilla RE: ReggieL. Jun 23, 2009 08:55 PM

                                                                                How about an indian version with papadums!

                                                                                1. yayadave RE: ReggieL. Jun 23, 2009 09:04 PM

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

                                                                                  7 Replies
                                                                                  1. re: yayadave
                                                                                    smartie RE: yayadave Jun 24, 2009 04:40 AM

                                                                                    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
                                                                                      BobB RE: yayadave Jun 24, 2009 05:33 AM

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

                                                                                      1. re: BobB
                                                                                        Striver RE: BobB Jun 24, 2009 05:54 AM

                                                                                        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
                                                                                          smartie RE: Striver Jun 24, 2009 07:09 PM

                                                                                          that would have a layer of swiss cheese!

                                                                                          1. re: smartie
                                                                                            BobB RE: smartie Jun 25, 2009 01:26 PM


                                                                                            1. re: BobB
                                                                                              Striver RE: BobB Jun 25, 2009 04:58 PM

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

                                                                                              1. re: Striver
                                                                                                smartie RE: Striver Jun 25, 2009 06:55 PM

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

                                                                                    2. stricken RE: ReggieL. Jun 24, 2009 02:46 AM

                                                                                      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. Striver RE: ReggieL. Jun 24, 2009 06:56 AM

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


                                                                                        1 Reply
                                                                                        1. re: Striver
                                                                                          alkapal RE: Striver Jun 24, 2009 07:00 AM

                                                                                          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. r
                                                                                          ReggieL. RE: ReggieL. Jun 24, 2009 07:05 AM

                                                                                          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.
                                                                                            yayadave RE: ReggieL. Jun 24, 2009 08:25 AM

                                                                                            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
                                                                                              ReggieL. RE: yayadave Jun 24, 2009 08:39 AM

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

                                                                                          2. p
                                                                                            pellegrino31 RE: ReggieL. Jun 26, 2009 11:01 AM

                                                                                            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 :)

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