Name: Veggie Loaded Mexican Lasagna
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Ingredients: 1 pound baby spinach; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 leek (halved, rinsed, thinly sliced (about 2 cups)); 14-16 scallions (white and light green parts thinly sliced (about 1 ½ cups)); 2 garlic cloves (peeled and finely chopped or pressed); 8 ounces mushrooms (cleaned and sliced); 2 teaspoons kosher or sea salt (or to taste); Freshly ground black pepper; 2 eggs ( lightly beaten); 2 cups requesón or ricotta cheese; 2 zucchinis ((about 1 pound) diagonally and thinly sliced to about 1/8”); 1 1/2 teaspoons kosher or sea salt (or to taste, divided); Freshly ground black pepper (to taste); 4 tablespoons olive oil (divided); 2 tablespoons unsalted butter; 1 1/2 large white onions (halved, slivered); 4 poblano peppers (roasted, sweated, cleaned, peeled and cut into julienne or slices); 1 ear of corn (kernels shaved off (about 1 cup)); 2 pounds ripe tomatoes; 2 garlic cloves; 1 serrano or jalapeño chile (more to taste); 1 1-inch thick slice of a large white onion ((about 2 ounces), peeled); 1 teaspoon kosher or sea salt (or to taste); 3 tablespoons tomato paste; 1 tablespoon vegetable oil; 1 cup chicken or vegetable broth; 2 tablespoons unsalted butter (for greasing baking dish); 1 pound lasagna noodles; 2 cups grated Oaxaca or mozzarella cheese