How to Make Award-winning LOADED PASTA LASANGA (Texas and Mexican Twist)

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, loaded pasta lasanga (texas and mexican twist). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

LOADED PASTA LASANGA (Texas and Mexican Twist) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. LOADED PASTA LASANGA (Texas and Mexican Twist) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have loaded pasta lasanga (texas and mexican twist) using 25 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make LOADED PASTA LASANGA (Texas and Mexican Twist):

1. Get 2 cups Uncooked pasta
2. Take 1 tbsp Oil
3. Take Assorted veggies 2 cups – (onions, peppers, sweet corn kernels)
4. Get Garlic 2 cloves roughly sliced/ chopped
5. Prepare 2 cups Enchilada sauce
6. Prepare 1 1/2 cup Mexican cheese blend
7. Get Fistful of chopped coriander
8. Get to taste Salt and pepper
9. Take Some olives
10. Take for Enchilada Sauce:
11. Take 1/2 kg Tomatoes
12. Get 1/2 cup Water
13. Take 1/4 cup Vegetable oil
14. Make ready 1/4 cup Wheat flour
15. Make ready tsp Unsweetened cocoa powder1
16. Get 2 tsp Chilli powder
17. Make ready 1/2 tbsp Dried oregano crushed
18. Make ready 1 tbsp Powdered sugar
19. Prepare Garlic cloves 2 freshly grated
20. Make ready 1/2 tsp Black pepper
21. Prepare to taste Salt
22. Prepare 2 tablespoon chopped coriander
23. Make ready Water for blanching
24. Prepare For garnishing -
25. Get Some olives and sweet corn

Steps to make LOADED PASTA LASANGA (Texas and Mexican Twist):

1. Blanch and puree the tomatoes.
2. Heat oil in a pan, add the flour and cook it for a minute stirring constantly.
3. Slowly add the tomato puree, and avoid lumps, now add the water and spices, sugar, salt and mix well.
4. Cover and let it cook on medium heat for 10 -12 minutes. Stir occasionally.
5. Once thickened to desired consistency, switch off the flame.
6. Lasanga Preparation: - - Pre heat oven at 400°F. Grease baking pan. - Partially boil the pasta. Drain the water, run under cold water to stop further cooking.
7. Drizzle some olive oil and pepper, coat well. Keep aside.
8. Heat oil in a pan, add garlic, cook until golden brown, add onions, cook for few seconds, add peppers and cook. Switch off the flame. Add in some salt. Coat well.
9. Add half of the enchilada sauce in pasta.
10. And the cooked veggies along with sweet corn, olives, cooked beans, coriander and half of the cheese and top it with remaining ½ cup enchilada sauce.
11. Cover it with foil and bake it on the middle rack for 20 minutes.
12. Sprinkle remaining cheese on the top and bake it uncovered for 10 more minutes or until the cheese has melted.
13. Take it out of the oven, garnish it with some coriander, olives, sweet corn kernels. - Serve hot.

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