Food

Healthy Mexican Lasagna (Video Tutorial)

During the summer and the following months, we are always eager to use the fruits from our garden at home. Whether it’s experimenting with new flavors from our herb garden or simply roasting the vegetables we grew with care, I’m constantly on the lookout for ways to incorporate our garden harvest into our meals. Some summers bring larger yields of certain foods, and this year, we have had an abundance of tomatoes (much to my delight!).

Food Fusions?

One way I like to keep your vegetables interesting is by experimenting with various flavors in traditional dishes. Many people call this “food fusions”, referring to two different culinary flavors combining into one (think wasabi tacos). Some aren’t fans of food fusion, but I think it’s a great way to keep things interesting in the kitchen.

So when I saw this recipe a several weeks ago and it looked really yummy, I wanted to do my own spin on it and make it healthy. It was a terrific way to use the tomatoes from my garden (but you can also use canned tomatoes if need be).

Mexican + Italian = Heaven

My family loves Mexican food, and we love Italian food, so this healthy Mexican lasagna was a natural hit at our table. It’s a delicious blend of fresh veggie and herb flavors with the depth of grass fed beef. Now, this meal is in frequent rotation!

The recipe below will make two dinners.

Healthy Mexican Lasagna

Ingredients

  • 2 cups fresh cilantro leaves
  • 2 cups fresh spinach
  • 1 or 2 jalapeno peppers
  • 4 scallions coarsely, chopped
  • sea salt and ground pepper
  • grass fed butter
  • 2 pounds of ground beef
  • Sprouted whole wheat or corn tortillas
  • 2 cups homemade salsa or finely chopped tomatoes
  • 2 cups of shredded raw cheddar cheese

Instructions

  1. To cook heat oven to 350 and bake for 30 minutes

Check out the video (remember I am still getting the hang of this video thing! I totally forgot that shooting in vertical mode is a no-no, whoops!) for directions on assembly.

Hope you like it!

Are you into food fusions? What’s your favorite combination?

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  • Maureen
    August 7, 2012 at 4:13 PM

    Looks delicious! I try to steer away from tacos, despite how freaking yummy they are, b/c the flour tortillas out there are so full of crap! Did you get these corn torts at NLM? What about your raw cheddar? And, a question about your glass-that’s all I use is glass, never aluminum, even when baking anything… however, all of my glassware have stains that I cannot get out! I have soaked, used BKF, BS and V… do yours stain/burn? It’s only around the edges usually at the top of the pain, but it just isn’t pretty. Thanks!

    • Stephanie
      August 7, 2012 at 4:24 PM

      Yes, I get both the tortillas and cheddar at New Leaf! Don’t have any tips about glass stains, my dishes are ok, but I do have a pyrex pie dish that has stains, so I would love to know too, if anyone else has any ideas. BTW, have you gotten the last couple of my Facebook messages? You never responded!

  • Megan C.
    August 10, 2012 at 5:50 PM

    I love your blog and everything you write about as it’s been super beneficial to my family…but I just have to ask – what’s with some of the ads for processed, fake food? I totally respect all the ad’s you have going on as it’s your job, but you represent “real food” and you have ads for Country Crock margarine and popsicle brand pops. I bought popsicle brand once this summer and noticed they had aspartame and food dye (amoung other crappy things). Why do you allow those type of food ad’s? Do you buy those items for your family? I also noticed Hormel, and that is definetly a processed meat, the opposite of what you support.

    • Stephanie
      August 12, 2012 at 1:41 AM

      Good question! I have a little response in my policies page, if you click under on the About icon and the drop down menu will come up. But basically, I hate those ads. I did everything I could to filter out the ads, and it’s impossible to get them all the food ones off. For the last six months I tried very hard to get independent advertisers so I could get away from the ad network ads, but I haven’t been successful. And those ads up there now, pay for my family to eat real food, so for now they stay. As soon as I am making enough from my cookbook sales, they will come down. Thanks for being supportive regardless of the country crock ads!

  • Linda
    August 25, 2012 at 11:35 PM

    Hi Stephanie,

    This looks so good! I am very interested to try it.
    I also totally agree regarding using glass but just wondering would the glass crack or break in the freezer when the lid is on?
    Or do you have any recommendations on preventing this from happening?

    Thanks!

    Linda

    • Stephanie
      August 27, 2012 at 2:06 PM

      If you use a good, thick glass, like Pyrex, you shouldn’t have any trouble with. I have been using this same glass pan for years and have never had a problem. Mason jars on the other hand are a thinner glass and have been known to break when in the freezer, so that is why I always use plastic bags for my stock. And as long as you are putting plastic in the freezer and not heating with it, no chemicals leach out. I like using these glass pans because I put them in the oven as well. 🙂

  • Amy
    November 26, 2012 at 8:54 PM

    I am making this tonight…where/when do you use the scallions? I didn’t see that in the video. Thanks!

    • Stephanie
      November 27, 2012 at 2:14 AM

      They are mixed in with the other greens. 🙂

  • Sydney
    March 8, 2013 at 3:55 PM

    A friend of mine told me about your website and I am in love! Just a quick question, how do you make your green salsa? Thx!

    • Stephanie
      March 9, 2013 at 2:41 PM

      Awesome! I just puree up the greens listed in the recipe. 🙂