It’s been exactly two weeks since I decide to become vegeterian/pescetarian. Honestly, I have to start changing my eating habits if I want to see my abs come through for the summer. Even though I decided to become a pescetarian, I think if I am going to do this I have to go all the way. So yes, I had fish for two days but other than that I have stuck to this vegeterian lifestyle.
This has pushed my culinary skills for sure. The other day I wanted to make a dish with mole, for those of you that don’t know what mole is. It is a bitter chocolate based sauce that is usually put on chicken, or enchiladas. However, for this recipe I made a veggie lasagna with mole! It was amazing! Of course, you guys can always add chicken or beef to it, but in my case I made it a strictly veggie recipe.
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Your first step is to cook your lasagna pasta. You want to use 9 lasagna strips for this recipe.
The next thing you want to do is get you favorite veggies. I used carrots, mexican squash (calabacita), onion, kale, mushrooms, and green pepper. What you want to do is cut all your veggies into little squares. Then you are going to sautee all of the veggies, except the kale. Add a little bit of olive oil to the mix and sautee for about 5-8 minutes on low. Once they are done, set the veggies aside.
Next add 3 tablespoons of your DOÑA MARÍA® mole paste and 2 cups of veggie broth. Mix until sauce thickens up. Mole is a super easy and quick sauce that can be used everyday, not just special occasions! 😉
Once your pasta is ready you are going to lay three pasta strips down on your baking dish. Your pasta should cover the size of your small sized baking dish, there should be no space. If there is, your baking dish is too big. Next step is to add your mole sauce, layer it by adding your veggies and kale. Then add another layer of pasta and repeat. This recipe is super easy and not time consuming at all.
Once you are done you can go ahead and serve. Add a little bit of crema and queso fresco and you will have the yummiest dinner ever!
Ingredients (Recipe for 4)
1 DOÑA MARÍA® paste
1 Green Pepper
1 cup of Mushrooms
2 cups of Kale
2 cups of Veggie Broth
Crema for decoration