Mexican Lasagne - Vegetarian

4 Cloves Garlic minced
Olive oil Salt and pepper
1 large can Italian tomatoes
Chipolte salsa
1 white onion diced
1 package Soy Chorizo
1 package Queso Fresco (or ricotta)
1 cup cilantro
Corn Tortillas
Fontina Cheese
Chili Flakes

In a hot pan, add 2 tbsps olive oil and add the garlic. Remove from heat so the garlic won’t brown. Stir constantly. Add the canned tomatoes with all their juice. Break up the tomatoes. Add 1 jar of chipotle salsa. Stir the sauce and add a dash of red chili flakes. Turn the heat low and let the sauce reduce, stirring occasionally.

Meanwhile, heat a separate pan and add 2 tbsp olive oil and 2 more minced garlic cloves. Add the diced onions, stirring until softened. Add the soy chorizo and break apart. Just heat through for the chorizo. Set mixture aside to cool.

In a large bowl, add the queso fresco (or ricotta cheese). Break apart and add 1 cup minced cilantro (1 cup before mincing). Add salt and pepper to taste. Set aside. When the sauce is reduced, taste for salt. Let cool.

To assemble: Use a 9x9 baking dish. Use one third of the sauce on the bottom of the dish. Add a layer of tortillas. Add 1/3 of the chorizo mixture. Add a third of the queso fresco mixture. Repeat the layers. For the top layer, add a layer of fontina cheese (or smoked fontina cheese would be very nice). Bake at 350 degrees for about 35-40 minutes until the top is brown and the lasagna is bubbling and hot. Remove from oven and let sit for at least 15 minutes before cutting and serving. You can serve this with a chipotle salsa on top, or a fresh pico de gallo salsa as shown.