Chorizo Lasagna with Poblano Bechamel Sauce

This lasagna is a bit involved and may take a bit longer than your regular, run of the mill lasagna- but it is so worth it! The flavor is unbelievable. I decided to give the lasagna a huge punch of flavor by using, my favorite, Latin flavors!

I first roasted a medley of veggies including poblano pepper, onion, garlic and combined them all with fresh cilantro in a blender. I had a thick paste which I added to a white sauce also known as a béchamel sauce. The sauce had an amazing, smoky flavor.

I then made the meat mixture with turkey meat, onion, garlic and fresh chorizo. I also added chipotle pepper to the mix to mimic the smokey flavor of the green sauce. I always have fresh tomato sauce which I used in conjunction with the green béchamel sauce to make the dish.

I layered the lasagna with a mixture of shredded Mexican cheese- it brought the flavor profile to another level. This is one of my favorite lasagnas.. so please try it…

Poblano Bechamel Sauce

• 3 medium poblano peppers, cut in half and seeded
• 1 medium yellow onion, cut in half
• 1 garlic head, trimmed with a drizzle of olive oil and wrapped in aluminum foil
• 1 cup cilantro, chopped
• Olive oil
• Salt
• Pepper

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Place the peppers, onion and garlic. Drizzle oil on the peppers and onion. Sprinkle salt and pepper. Roast for 45 minutes. Take the tray out and let cool. Scrape the skin off the peppers. Squeeze the garlic pulp out of the garlic head. Add the peppers, onion, garlic and cilantro in a blender and blend till smooth. Keep aside.

• 3 tablespoons all purpose flour
• 3 tablespoons butter
• 2 cups milk
• Salt

Add the flour and butter in a medium bowl. Cook on medium heat and whisk constantly for 1 to 2 minutes. Gradually add the milk and whisk constantly. Bring to a boil and simmer for 2 to 3 minutes. Add the poblano mixture and stir. Check for seasonings and add salt if needed. Keep aside. Divide into 3 parts.

• 1 tablespoon olive oil
• ½ pound turkey meat
• 2 chorizo links, casings off and crumbled
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• Salt
• 1 teaspoon chipotle pepper

Heat a medium saucepan with the oil. Add the turkey and chorizo. Saute on high heat while separating the meat with a wooden spatula for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add salt and chipotle pepper. Mix well and check for seasoning. Keep aside. Divide into 2 parts.

• 3 cups plus couple tablespoons tomato sauce
• 1½ cups low-fat Mexican blend shredded cheese
• 9 no-boil lasagna noodles
• 1 9X13 ovenproof dish

Preheat oven to 375 degrees F.

Spread a couple tablespoons of tomato sauce at the bottom of the dish. Add three noodles. Spread one portion of béchamel sauce. Add one portion of meat. Pour 1 cup tomato sauce. Sprinkle ½ cup cheese. Add three noodles and repeat the process. Top with three noodles and pour the béchamel and tomato sauce. Sprinkle the last ½ cup cheese and cover with aluminum foil. Bake for 40 minutes until the noodles are soft and the cheese is gooey. Take the foil off and bake for another 10 minutes. Let the lasagna rest for 5 minutes before serving.